Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two squares on eacti dish
- a slice of jiork accompanies a piece of chicken
- a piece of chicken
- half saved
- one should not fail to try this dish
- one egg
Directions
keeping lies in a nice attention to little things, not in superabundance. A dirty kitchen and bad cooking have driven many a husband and son, and many a daughter too, from a home tliat should have been a refuge from tenlj)- tation. "Bad dinners go hand in hand with total depravitu ; while a proper- ly fed man is already half saved."
GARNISHES.
Garnishes should be used as freely as possible in the different dishes, making the latter inviting to the eye as well as to the palate. Mutton cutlets, for instance, neatly arranged upon the same dish with green pease or toma- toes, appear far more attractive than when dished apart from the vegetables. Fish, cold meats, fowls, etc., can be charmingly decorated with sprigs of par" sley, chopped carrots, and such-like trifles. A shape of blanc-mange in a glass dish, surrounded by crimson preserves looks doubly tempting.
A roast of beef sur- rounded, as illustrat- ed^ with fiov/rets of cooked califlower al- ternated with slices of red beet makes a handsome dish, and the varity of garnishes are as many as the in- genuity of the cook Roast of Beef. may devise. Some of
the most common for small game are dried toasted bread, slices of lemon, parsley and cm-rant jelly ; for larger game, such as wild duck, etc., cranberry sauce, apple sauce, sliced lemons or oranges and parsley, and for a goose, nothing is nicer than baked apples. For prairie chicken, an easily prepared and palatable garnish is slices of fried salt pork. It is cooked with the chicken instead of butter or lard, thus giving the latter a delicious flaver, while the pork is also flavored with the chicken ; when served a slice of jiork accompanies a piece of chicken. One should not fail to try this dish, as they will find the frying With Salt Pork to be quite an addition. A nice garnish for Charlotte Russe or any other cream, is to take part of an inch-thick sheet of sponge cake and ice with Caj)e May Icing made as follows ; to the beaten yolk and wliite of one egg, add cup powdered sugar, beatinf well together ; melt in pan over teakettle two or tliree squares Bak- er's chocolate according to strength of flavor liked, add this to above and when well mixed, stir in a tablespoon boiling milk. Spread at once ; when stiff cut cake in small squares, diamonds or any shape wished and surround the cream with them. When serving place one or two squares on eacTi dish. Or cover the cake with with the French Icing, page 418, and over it spread the above, or a Chocolate Icing, page 416, or either of the Chocolate Caramel Icings, page 417; then cut and garnish as above. This latter is called the
958 THE DINING-ROOM.
Duplex Icing and either it or the Cape May are delicious for large cakes^ or layer cakes. For more complete directions of different garnishes Bet- Garnishes and Sauces, page 975.