Evening star., 1942-07-16

ing of good old American plentitude
the Department of Agriculture ex-
horts us to eat chicken and more
chicken right now. But don't fool
yourself-c'est la guerre. Chicken
eaters help the war effort, do their
bit, contribute to victory, etc. The
reason is: Chickens are plentiful;
eating them helps conserve food fol
Uncle Sans fighting forces, Tor
United Nations, for our civilian
future.
So here's a sacrifice that's also
pure pleasure. You feel guilty when
you spin those tires unnecessarily
or whip up frosted cake. But you
can feel like pure patriot when
you pop chicken in the pot, shove
it in the oven, twirl it on spit
or turn it under the broiler. SO
here are recipes for chicken dishes
that will help you to make use OF
the new Victory Food Special that
begins its title holding today.
BAKEJ I-orTNG CHICKEN.
IN to 312 pcand yos:-e chickens
Melted sat.
Salt and peppe..
Have thoroughly cleaned chicken
cut in halves or quarters. Wipe
chicken with soft paper or towel
to have chicken as dry as possible
Dip each piece in melted fat so that
Il is thoroughly coated. Lay IN
shalloy pan or casserole, preferably
one layer deep. Sprinkle with salt,
using u teaspoon for each ~
pounds of chicken. Add pepper If
desired. Cover tightly. then bake
In moderate oven. .35 degrees Z. to
$50 degrees F, Until tender. The
time required will be one to two
hours, depending upon the size and
weight of the chicken. Baste With
additional melted fat two or three
times during the cooking. The fat
NAV be any cooking fat, or butter,
or a mixture of butter and cooking
fat. = ~ H@ hs'0
BROWN FRICAssEE OF
CHICKEN.
2 small frying chickens.
2-3 slices salt pork.
8 tablespoons flour.
2 cups boiling water
Salt.
Pepper.
prepare chickens and cut in pieces
for serving. Place salt pork IN Try
ing pan; add chicken and fry until
each piece is a rich brown. Remove
the chicken and make q gravy py
blending the -four with fat in the
nan. then adding boiling water grad
ually, stirring constantly. When
gravy is smooth cook 5 minutes
return chicken to pan, add season.
ing, cover the pan tightly and sim
mer gently until chicken Is tender
about As minutes. Approximate
yield, six portions.
CHICKEN pAPRIKA.
8 medium sized onions, sliced.
3 tablespoons butter.
IL teaspoons paprika.
~ teaspoons salt.
(31a -pound) chicken.
/ cup sour cream.
FRY onions in butter in heavy
skillet until golden brown Stir ir
paprika and salt Wash and dis
Joint chicken, cutting into portions
for serving. Add to onions. Add
boiling water to just cover chicken
Simmer, covered, about 2 hours OF
until chicken is tender. More water
may be added if necessary. Wher
done, add sour cream. Approximate
yield: 6 portions. Serve with
noodles.
JELLIED CHICKEN.
2 tablespoons butter.
2 tablespoons flour.
2 eggs, separated.
~ cups milk.
/ tablespoon gelatin.
2 tablespoons cold water.
u teaspoon salt.
Il teaspoon pepper.
u teaspoon dry mustard.
/ teaspoon paprika.
2 tablespoons lemon Juice.
2 cups finely chopped cooked
chicken.
u cup ground celery.
y cup mayonnaise,
Melt butter and blend in -four
Beat egg yolks and combine with
milk. Gradually add to first mix
ture, stirring until thick and smooth
Add gelatin which has been softenee
In cold water, stirring until dis
solved. Remove from heat. Ado
seasonings, chicken, celery and may
onnaise. Fold in stiff1y beaten egg
,.rhitac Turn into creased loaf MI