Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1957-06-21
Tenth annual Chicken
Fete Big Success
CONTINUED from first page)

Board, Chicago; Steven Urner,
manager of that organization S
New York office; and also from
PENB representatives Bill Steam
pile and Miss Suzzann Armstrong
The latter is PENB editor.
Highlight of the entire festival
came on closing night when a
mammoth parade of more than 200
units with some SO floats passed
through the streets of this rural
community. II was said to have
been one of the biggest such events
in Eastern Shore history. Most of
the floats had as their central
theme the story of "Delmarvalous
Broilers" and literally hundreds
of photographers were on hand to
record the event.
The attendance for the three-day
affair was conservatively estimated
at 32,500. More than 5000 attended
opening day, while the Junior
National Chicken Cooking Contest
and talent show Wednesday drew
an estimated 1900. Newspapers re-
ported that 10000 attended the fes-
tival and parade on closing day.
The Delmarva industry declared
half holiday closing plants ali
along the way so their employees
might participate in the festivities.
This is the first year such action
was taken and Mr.. White said CO.
operation had been lust wonder
full.
Mr.. Gail of PENB had the plea
sure Of browning Mrs. James Rus
son, 301 East 61st Street, New
York City, as the Senior National
Chicken Cooking Champion. Mrs.
Russo, who is 40 and an actress,
presented her recipe for Chicken
With Cats Teeth" which she said
was given to her by a friend in
France. The cats teeth, incidental
ly, turned out to be almonds.
Mrs. Russo, who is known pro-
fessiOnally as Camille Ashland, con-
fessed that when she was married
in 1889 she was unable to cook.
She took up the task with vim,
however, and now has distinction
for her culinary ability. Her vic
tory brought her a new kitchen
range and a $500 cash award. She
says she will invest some of the
money in building up her cookbook
library
Here is her prize-winning recipe:
One 3-pOund chicken table,
spoons sherry; 3 tablespoons
butter; / chopped Glove gar
lie; 2 tablespoons onion; Salt
and pepper; Il teaspoon dry
tarragOn; l tablespoon tomato
paste; 2 tablespoons flour;
~ cups chicken stock (made
from giblets); 2 tablespoons
shredded almonds; q cups
sour cream; 1 tablespoon
grated cheese; l skinned to-
mato (optiOnaD.
Brown chicken in hot butter.
Remove chicken. Place in pan
the garlic and onion. Cook for
2 or 3 minutes. Remove from
fire and stir in tomato paste
and the flour till smooth. Pour
on the stock and sherry and
stir over fire Kill mixture comes
to a boil. Add the chicken, al
monds, salt, pepper and tar
ragOn. Cover and cook slowly
for As to so minutes. Remove
and arrange in shallow casse-
role Add to the LIQUID in
WnACu LlC was EOOhCu
the sour cream stirring it in,
off the fire. Pour over the
chicken. Sprinkle with cheese.
Garnish with skinned tomato
and brown under BROKER.
Second and third prizes in the
senior championship in which 100
women and three men participated
went to a mother-daughler COM
bination, although they live in
separate Maryland towns.
Mrs. Leonard PEPPER of White
Hall, Md, a 26-year-old housewife
ana mother of three children, won
second place, a new kitchen range
and $3.50 with her Baltimore Coun-
ty Fried Chicken" Asked where
she found the recipe she replied,
Il just made it up" The prize
money will go to paint the barn
and other buildings on the family
property, she declared.
Her recipe goes like this:
One 2lh-pound to 3-pound
chicken, cut up; 1/S teaspoon
thyme; 1/S teaspoon paprika;
2 cups cream; / tablespoon
salt; Y teaspoon pepper; 2
cups -four.
Soak chicken in cream for
10 minutes. Salt and pepper
each piece and rub it well.
Take from cream and dip into
flour, paprika, and thyme. Fry
very slow until golden brown,
cover and let steam 90 minutes
or until crisp. Serve hot or
cold whichever you prefer and
garnish with parsley.
Mrs. PEPPERS mother, 62-year-old
Mrs. Ross E. Smith of Monkton,
Md, was the third prize winner.
She has two other daughters, five
sons and % grandchildren and
says that cooking and baking are
her hobbies. She has been a Del
marva contestant for the past eight
years, and between herself and
her daughters they have won sew
en- kitchen ranges in that time in
various competitions, although
none ever won the top Delmarva
award.
Mrs. Smith cooked Hartford
Famous Baked Chicken with Rice
and Mushroom Stuffing" She said
she believed her dish would win a
prize since lit is a very delicious
recipe and the stuffing is outstand-
ing" The way she prepares it
eight people may be served. The
recipe follows:
Rub skin of chicken with
cut orange. Prepare for roast
ing a 3-3h-pound chicken, sea-
inside Cfr,e