Evening star., 1944-04-12
FRIED CHICKEN.
RECIPES WANTED?
CYCLAMEN PLANT.
(Thd1kS to Mrs. H. II. S.,

{ (ThdnkS to Mrs H. II. S.,
Washington
E May 1t be said the Readers Clear
ing House is splendid institution
land have gotten so many new
ideas! Here's hoping Mrs. J. H. w.
likes this way for frying chicken:
{ For the two of us, I prefer a
S-pound fryer. The heavier fowl
is better for this method, dressed
and cut up at your meat market.
Wash and clean it thoroughly
clights out'D and set aside to drain
a bit. Put l to 3 cups flour. 3
tablespoons salt and l teaspoon of
pepper in a clean paper bag and
put the cleaned, slightly wet chicken
in and jiggle around till all the
pieces are Toured well. This is an
excellent way to flour chicken
(much quicker and more thorough
than the ''piece-by- piece in "a pie
tin" method. Have skillet and
grease hot. (One-half cup oleomar-
garine or vegetable shortening. But
ter is out for the duration.) Add
chicken and bring it to crisp, dark
brown Turn fire down low for 81
minutes and add enough milk to
almost cover the chicken, put tight
fitting lid on and simmer for half
an hour to As minutes, turning every
Is minutes. When done. place onI
platter and use the scrapings for
making gravy by adding scalded
milk till desired consistency is
reached There you have chicken
that melts on your mouth and rich. /
creamy gravy with a twist of the
wrist. Guests will really 60 for it |
fixed this way-nine have!
would like recipe for upside |
down cake and jelly roll.
fThdnkS to Mrs. G. w. S., Arlington) |
My goodness! You will probably
be "swamped" with recipes from
"us Southern gals" for the fried
chicken request. I am South |
Georgian and I believe, since the
lady from New England is a novice
at frying chicken, this will be quite
simple to follow and "foolproof
Contrary to belief, the Southern
girls who move north to make their
home land this far up is still north
to usD, soon get away from heavy
fried foods. Mostly because we
learn the hard way how to cook,
with experience the teacher; also
even down our way less fat is being
used for seasoning and mostly be-
cause we realize the importance Of
natural vegetable juices for our
child, en-.
The amount of chicken used de-
pends wholly on family demands.
of course; here is my recipe for one
medium fryer:
Select fat chicken, light yellow,
not blush or pale looking Gf pos
sible) and clean and wash thor
oughly. Disjoint second joint and
drumsticks, fold wing tips under fiat.
cut breastbone apart from rest of
breast, drain chicken for at least
20 minutes at room temperature
(this is importantly. After draining
shake chicken in a paper bag to-
gether with:
One cup flour, "a teaspoon pepper,
! teaspoon salt. Shake until all
pieces are well covered in flour and
fry in hot fat until golden brown
on one side. Turn chicken when
well Drowned, cover lightly Qeave
lid askew for escaping steam). Since
rationing I do not use deep fat but
about cup of vegetable shortening
to which I add l tablespoon bacon
fat. More fat may be added If
needed as chicken fries.
The Importance OF a lid is to
steam chicken close to bone, but
avoid too prolonged steaming as
this will spoil crispness. This is
one fried fv7d in which We still
Indulge ourselves.
For the lady who asked about
cyclamen plants. They need 75-
degree temperature in daytime and
60 degrees at night. Twice daily |
waterings, from bottom of pot
Never water crown of plant. Look
over for pill bugs mostly on soil
at crown of plant. These are small, |
grayish bugs that roll up at touch.
Remove with toothpicks.
Your column is marvellous no mat
ter how much we read it; there's
always something new to learn to
cook or do