The Waterbury Democrat., 1934-01-19
OLD.FASHIONED
 HOME COOKING
Baked Beans and is h Balls Even in Fashion
 able Homes and Hotels

Pork and beans In c Wall street ,magnate's home and fish balls in the most expensive hotel in New York--these are just symptoms that good d-fashioned home cooking Is coming back. For the new housewives who have forgot tenor never knew-how to make pot roast or beaten biscuits, Saran Field Splint gives recipes that work, in McCalls for January:
 "Gone are the days when every one's idea of q god time was any where but home. The tide has turned back. The Live-at-Home movement has taken hold every 7 where. With the revival of fam : fly life has come 6 return of the simpler foods--cven in the houses of the very rich. I've seen solemn butler offering a Wall street mag nate baked beans fin q George II silves dish. The most expensive ho- tel Tn New York maintains q sep arate kitchen and staff for the preparation of Id-fashioncd dishes -.-chicken fricasse with dumplings; pot roast; deep dish apple pie; fish balls; beaten biscuits are just few of them. In smart houses this win ter ostentitious menus will be com pletely out, but masterly cooking will make these simplified meals q revelation to the novice. All this Is comforting news for us palmer folks. Now we can beguile our families and guests with homcIy farc--and still be women of the world!'
 Chicken F'rlcassee
 (with dumplings)
 Clean and cut up fowl weighing to pounds. Cover with boiling water, add salt and simmer until tender. allowing about 15 minutes per pound. Just before serving. thlcken stock to make gravy, add ing one tablespoon flour to each cup of liquid. In the meantime pre- .oarc dumpling mixture as follows:
 2 cups flour
 1 teaspoon salt
 { teaspoons baking powder
 2 tablespoons shortening
 l cup milk
 Mix and sift flour. salt and bak- Ing powder and cut in shortening as for biscuit dough. Add milk gradually and beat to smooth bat tor. Drop from teaspoon on top of bubbling fricassec. being careful that the batter rests on top of the chicken; if dropped on the liquid 1t will soak up moisture and make soggy dumplings. Cover tightly and cook, without removing cover. for 10 to 12 minutes. If you cover the pot in which you cok your fric- assee with pyrexlid. you can watch 1t as 1t cooks and see ex- actly what is happening. To make very dry dumplings steam them in tightly covered Strainer or per- forated steamer, over boiling water instead of on the chicken mixture. These may not be quite as favor some as those cooked with the chicken, but when served with plenty of chicken gravy, the lack of flavor is not noticeable
 Deep Dish Apple Pic
 cups sliced tart apples
 2-3 cup sugar
 Ia cup brow nsugar
 1-4 cup water
 1-4 teaspon cinnamon
 1-8 teaspoon nutmeg
 2 tablespoons butter
 Peel. core and slice apples. Mix with sugar, spices. and butter and add water. Of apples are Q dry va- rlety more water may be needed). Grease a shallow casserole Cor my baking dish from 2 to 3 inches dcep) invert q saucer or small cup in center. and All dish with apple mixture. Cover with rich pastry rolled about 1-4 inch thick. Press down edges firmly and cut sllts in center to allow escape of steam. Bake in hot over (45O degrees F.) for 20 minutes, then reduce to- zoo degrees r. and cook about 90 miD- Itss longer, or until apples are thoroughly done.
 When serving. slip q spatula un- der cup to allow the juices, which collect there, tO mix with the ap. pl <. Serve with cream or hard annGo if desired.
 TO get particularly delicious flavor and deep reddish brown col. or bake apple mixture in covered : baking dish Co e very slow oven fgD0 degrsoB F.D about one hour. cool ana cover with pastry AH d0s