Evening star., 1943-12-06
Readers Clearing House
RAISIN WINE;
CHICKEN COOKED IN WINE.

RAISIN WINE;
CHICKEN COOKED IN WINE.
(Thdnks to Mrs. U. T. M,
Washington
-Four pounds raisins, "a ounce nut
meg, u ounce cinnamon, l lemon,
u cup rose water, 21a gallons water,
quart honey.
Chop raisins and lemons and
crush spices (use powdered oneS,
and add water and honey. Allow
this to stand in crock days, stirring
each day. Drain clear liquid and
add rose water and bottle.
This recipe is from Martha
Washington's Cook Book" The rose
water Is made by gathering pounds
of rose leaves fresh), also roses of
definite odor. Put these petals in
an earthenware bowl with just
enough soft water to cover them.
Bring slowly to a boil then remove
from heat and leave till cold. Then
drain off water.
From what I understand the water
has slightly astringent flavor so
you may be able to use something
instead of rose water which you
probably don't have. You may even
be able to leave it out.
A few days ago a lady requested
a way of keeping glass coffee pot
clean.- use cake window cleaner on
mine and have used it for years. It's
still in perfect condition. Use it as
you would a cleanser with damp
cloth, rub on cake and then scour
the pot. Also keeps all porcelain in
kitchen beautiful.
This recipe is called Chicken
Marengo, so named by Napoleon. I
hope this is the one requested: One
stewing chicken, oil of olives, onion,
parsley, garlic nubbin would be
sufficient, 2 cupfulls of ripe chopped
tomatoes, cup sliced mushrooms
fresh), few hard boiled eggs to
be used as garniSh, l cup of white
wine, salt and pepper.
In an iron pot or Dutch oven heat
oil. Place jointed chicken and fry
to golden brown, add a bit of
garlic and chopped onion, as much
as you wish and allow to fry. When
they become tender, add the wine,
and tomatoes and mushrooms. Sim
mer this until chicken is done. Add
chopped parsley. Cut bread into
small squares and fry in olive oil
till also golden brown. Serve with
chicken marengo garnished with
hard boiled eggs.
(Thanks to C. j. H., Round Hill
In answer to the request of Mrs.
A. B. c., Washington, for raisin
wine, I am sending two I like very
much.
No. /: -Four pounds raisins, 1
pound prunes, pounds brown
sugar, 2 gallons of goiling water.
When luke warm add yeast cakes.
Stir every day for about two
weeks and pour off Much better if
1t stands five or six weeks.
No. 2: Two pounds seeded raisins,
3 pounds white sugar, l yeast cake,
4 quarts luke-Warm water.
Let stand two weeks. Then add
one quart of grape juice. Let stand
two more weeks Strain.
Editors Note-We also thank
Mrs. NJ. J. V. for her recipe for
Taisin 1Dine, ,Uhich aUas similar to
ones printed.)
(Thdnks to Mrs. L. J. H., Jr.,
Arlington.)
Chicken cooked in wine recipe re-
quested by Mrs. j. w. W., jr., Wash
ington.
Cog au Vim: Cut up or pound
roasting chicken. Pack tightly in
bottom of stone or pottery cooking
vessel and add: tablespoon olive
oil, large onion sliced, l carrot
sliced, l onion stuck with to 8
cloves, / Glove garlic, few sprigs
parsley, or 3 bay leaves, generous
dash of pepper, 2 teaspoons salt,
dash nutmeg, pinches each Of
thyme, sage, marjoram.
Pour over all to just cover II red
each). Cover vessel and let stand
six hours.
Then cook covered, in oven, slow
ly, ~ hours. Then take out
chicken and giblets Strain juice |
and throw away the vegetables. |
Put chicken juice and six small
onions Cried to light brown in mar
garine) back in oven and cook l
hour. Drain off juice and boil
down slightly. Thicken with a little
potato starch (this keeps sauce
clear and add "a pound mush-
rooms Canned ones do very WelD |
which have been simmered soft in
margarine. Add l tablespoon
brandy as sauce is poured over
chicken. Serve with rice.
This sounds more complicated
than it is. 1t is a real French dish
and delicious.