The Waterbury Democrat., 1934-02-23
BY SISTER MARY YEA Snrvicn Staff Writer

InlS tune or year IS a SOTC Ol between" season in poultry. Not
 that springers aren't available, but they are high in price and not plentiful, so the homemaker who
 wants to serve chicken to her fam- fly must depend on what the poul- try man calls fowl"
 If these older chicken are pre-
 pared with proper care, delicious
 well-flavored dishes are forthcom- ing. Long slow cooking is impera- tive if the meat is to be tender and moist, consequently any
 method such as stewing, braising
 or casseroling can be used.
 The prolonged cooking usually
 required to make the flesh tender
 is apt to develop strong flavor.
 To prevent this, let the fowl stand
 in cold salted water for one hour
 before cooking.
 Be sure to maintain a low tenn perature throughout the entire cooking period. Begin to cook the fowl at a low temperature and
 keep the heat moderate. Too often
 old poultry is hard and dry even
 after several hours cooking be-
 cause it was started to cook at too | high a temperature. Whether Il l is to be roasted or stewed the ad- vantages of a l ow temperature
 must be remembered.
 Browning Improves Taste Quick surface browning inn proves the looks and taste of cas- erole dishes and does not affect the tenderness of the meat be-
 cause the heat fails to penetrate. Chicken stew is an economical
 dish and general popular. The
 liquor in which the chicken Is
 cooked always is rich and flavor
 some and makes delicious gravy.
 Plain stewed chicken with gravy and baking powder biscuits is very
 easy to prepare and makes an appetizing and satisfactory meal
 served with mashed potatoes but
 tered onions, Q green salad and fruit dessert. Dumplings and
 noodles also are favorable accom-
 paniments for chicken stews. Rice is good with checken, too, served
 in place of potatoes.
 Chicken can be combined with vegetables to make savory stew. Canned corn, canned or cooked
 dried lima beans, tomatoes, paes' onions and mushrooms are suit able vegetables. The acid Of to- matoes helps to soften the fiber of the meat and makes 1t tender. Remember, too, that age-old ex' pedient of our grandmotherss when the hen was ancient and tough and add one or two table spoons vinegar to the water ln which the chicken is cooked. Nei- ther the meat nor the gravy will taste of the vinegar but the chicken will be made tender. Savory chicken stew is unusual and delicious. If cooked in a casserole in the oven it can go straight from the oven to the table without any last minute fussing Cooked on top of the stove, the stew is served on a hot deep plat | ter.
 Savory Chicken Stew
 One good sized fowl weighing about 4 pounds, slices bacon 2 cups canned tomatoes, 1-2 cur canned or fresh mushrooms, cup canned corn, 1 cup canned lima
 beanms, 1-2 cup stoned and minced ripe olives, 1 cup water, l table
 spoon vinegar, 1-2 teaspoon sugar 2 teaspoons salt, 1-4 teaspoon pep
 ner 9 whole cloves. 4 peppercorns | Disjoint fowl and cut larger
 nieces in two. Cut bacon in small pieces and try out fat in kettle
 Add pieces of fowl and gh -aon All pieces of fowl and brown
 quickly. Tie cloves and pepper
 corns in a small piece of cheese
 cloth and crush slightly. Add wlin tomatoes, water, vinegar sai.
 pepper and sugar to chicken N kettle. Cover closely and simmer over a low fire for three hours. Add vegetables and mushrooms half an hour before crying ne,
 move bag of spices and serve OH a hot platter.
 Turkey Legs
 One pound lean veal, egg sifted dried bread crumbs cup
 milk, 1 teaspoon salt. l-4 teaspoon pepper, few gratings nutmeg. Cut veal in strips two lncnes wide and twist around wooden skcwers. Your butcher Will sup ply the skewers. Mix sat-, pep per and nutmeg and season each | 'Ieg" Roll in crumbs. dip Tn egg slightly beaten with l tablespoon water and roll again in crumbs. Brown quickly on all sides in hot fat in a frying pan. Place In a baking dish, add milk and bake in a moderate oven for one hour.
 Bake the potatoes while the meat Is cooking and finish the broccoli dish with this same heat. Veal is such n delicious meat | that if deserves n wider use than 1t enjoys.
 Pork chops are another stand by that can be varied in innum- crable Say. Pork chops and pos tatoes en casserole is a splendid
 one piece dish that depends on the
 seas0nings for It's unusual flavor. RcientlstA hayo discovered dur