The Waterbury Democrat., 1934-08-27
Sister May,S
 Kitchen
By MARY +. DAGUE


 A crusade I'd like to lead is one to get American housewives into the habit of daring to try new recipes and new food materials | too. The only reason we are not known as the best cooks in the world is that we do not make com plete use of the superb natural re- sources we have. The best raw food products on earth are found right here. When foreign chefs comet visit, they almost go out of their senses with ecstacy over our markets which offer the best of every land besides native foods, unknown elsewhere.
 The trouble with the average | feminine American cook Is that she allows her family to get into ruts. Certain dishes become pets and are served over and over | again, done the same way. 1 should like to see every one of us | take pride in the number of diff ferent ways we can prepare even the most ordinary foods. Chicken Pot Pic And apropos of that I want to insert just here a recipe for chick en pot pie that wil do things you never dreamed could be done to that old favorite chicken.
 Chicken pot pie requires: 2 1-2 tablespoons quick cooking tapioca, IA teaspoon salt. dash of pepper. dash of paprika. tablespoons melted butter, 2 cups cooked chicken cut in pieces; IA cups milk >or chicken stock. to un- baked baking powder biscuits. rolled IA inch thick.
 Combine ingredients in order given. Turn into greased casse- role and bake in hot oven (425 degrees F.) 25 minutes. stirring mixture twice during first 10 min utes of baking. Place biscuits on top of chicken mixture after 1t has baked 10 minutes, return to oven, and bake 12 to 15 minutes longer, or until biscuits are Drowned. Serves 4.
 Deep-fat frying and broiling are two cooking methods often slight ed in the average home. Yet both these methods are simple and de- velop food flavors that are distinc- tive and popular.
 French Fried Foods
 Fritters. croquettes. French fried vegetables and such econom- ical dishes as fish outlets are ap- petizing for late. summer menus and are possible only with deep-fat frying. This method of cookery is a short-process, too.
 All families are obliging and in- terested in something new. If the novelty doesn't prove popular you don't have to repeat 1t.
 And Vary tine Shapes
 Use numerous food combina- tions and vary the shape of certain dishes. For example. jcllied veg etable salad served in ring mold with the center filled with fresh tomatoes cut in quarters and gar nished with mayonnaise seems quite different from the same jelly in individual molds on a slice of tomato. ~s- &., --. 'f
 Because menus serve either as patterns or to give ideas which we can adapt to meals better suited to individual needs the accom- panying menu is given with the hope that 1t vii prove helpful to you. Contrast in cooking methods is tressed in the dinner menu.
 - TOMORROW'S MENU
 BREAKFAST: Baked pears.
 cereal. cream. French toast,
 honey. milk. coffee.
 LUNCHEON: Cream of celery
 soup with toast squares. let
 tuce and egg salad. apple frit-
 ters. syrup. lemonade.
 DINNER: Sauerkraut and
 tomato juice cocktail. chicken
 pot pie. potatoes au gratin.
 French carrots, blackberry ice
 with garnish of whipped
 cream. sponge drops. milk.
 coffee.