NATIONAL GROCERY CO

CHICKEN AND OTHER POULTRY 87

Chicken and Other Poultry

In choosing chickens, take those with yellow legs. The meat will be whiter when cooked, and the flavor is also considered superior to that of the dark-legged ones. In a young fowl there is a cartilaginous substance at the end of the breastbone which bends easily without breaking. If it has become bone, the fowl is old.

Young geese have yellow feet, slightly tinged with pink, which age deepens to a bright red. All fowls should be hung neck down- ward, so that they may bleed. Do not allow poultry to soak in water.

Singe poultry by holding over gas or blazing paper. Remove pin feathers with point of a knife. Remove internal organs at once. Make an incision at the vent and remove entrails, taking care not to break the gall bladder, which is near the liver. Remove windpipe and pull out the crop, and take out the oil bag near the tail. Take out the lungs and kidneys. Cut open the heart and pres^ out the blood. Cut open the gizzard and remove the inner coat. Wash chicken and dry well.

In boiling fowls, put into hot water, unless soup is wanted; then put into cold. A little vinegar added to the water in which they are boiled makes fowls more tender.

In stuffing poultry, fill the body a little fuller than the breast, sew up the openings with strong white thread. Remove threads before sending to the table.

Stewed Chicken With Noodles. Stew a chicken until tender. Season the gravy and add browned sliced onions. Boil noodles in salted water, put bits of butter and grated parmesan cheese with noodles. Add to stewed chicken. Strain chicken gravy, thicken with a little browned flour, y2 cup tomatoes and boil for a few minutes. Pour over chicken and noodles and serve in deep dish. MRS. M. A. GOTTSTEIN.

Spanish Chicken With Macaroni. Fry onion in butter. Add red pepper, chili peppers, paprika and 1 can tomatoes. Cut up chicken and cook in above. Add cracker dust, olives and green peppers. Boil macaroni and pour off water. Then add one-half of gravy of chicken. When done add Parmesan cheese, mushrooms, little garlic and cook few minutes. Serve with chicken.

MRS. GUS BROWN.

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ONE THOUSAND FAVORITE RECIPES

Chicken Goulash.

Boil chicken until tender. Take chicken out and remove bones. Cut chicken into small bits (except liver, heart and gizzard). Put back into liquor and add y2 can tomatoes, 2 onions sliced, salt, pepper, pinch of sugar, little butter and cook until tender. Pour over buttered toast. MRS. S. ARONSON.

Chicken Paprika.

Take spring chickens and quarter them, fry in butter, add finely chopped onion, a little tomato, little bouillon, salt, paprika and add % pint sour cream before serving. MRS. A. DINKELSPIEL.

Spanish Chicken. Joint 2 chickens, place in stewing kettle, season with salt, pepper and paprika. Cut up 1 large onion and 2 cloves of garlic, and brown slightly in butter. Add to chicken, also a small bay leaf, a few chili peppers, 1 can tomatoes and 1 can of mushrooms. Thicken with meal or cream of wheat. When ready to serve, have some French peas heated and well seasoned. Draw off all juice and pour over chicken as it is served. Also add olives to chicken. MRS. FRED BORI3S.

Chicken Terrapin. One chicken cooked tender in a little water, seasoned with onion, celery, pepper and salt. Pick flesh from bones, and add liver and gizzard chopped very fine. Add 2 hard boiled eggs, also finely chopped. Make cream sauce with butter and cream, add y2 wineglass sherry and chicken broth reduced. Add to other mixture and serve in ramakins.

MRS. S. ARONSON. Chicken la Strange. Bone boiled chicken. Butter a bake dish and put a layer of the chicken, then a layer of sliced boiled eggs and a layer of mushrooms, season and repeat until dish is as full as desired. About 3 eggs are required. Then take 1 cup cream and 1 cup of the chicken broth and heat with 1 tablespoonful flour. Pour over chicken and bake.

MRS. JOSEPH FRIEDMAN, St. Paul, Minn.

Escalloped Chicken. Stew chickens until tender. Then shred into small pieces. Put skin and giblets through a meat grinder and mix with chicken. Make a thick cream sauce, thin with 1 pint rich cream and season well. Put in baking pan, and alternate chicken with a very slight sprinkling of cracker crumbs. Serve hot. MRS. MOSE LEWIS.

Chicken Fricassee. Cook chicken till well done. Add to gravy 1 pint cream, 1 can mushrooms, pinch paprika, piece of butter and thicken with flour.

MRS. H. W. FRIEDLANDER.

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CHICKEN AND OTHER POULTRY 89

Brown Chicken Fricassee.

Take a fat chicken, cut as for fricassee, and salt and pepper it overnight. Add one onion. In the morning put on to boil on slow fire, with fat and 1 cup of water. Cook 1 hour. Then ohop the onion and 1 kernel of garlic and fry brown in a little chicken fat. Add to chicken and cook until soft, turning repeatedly to brown on all sides. Now pour off most of the fat, and add can of mushrooms and 1 cup of water. Thicken with a little flour. This is very nice served with noodles. MRS. A. L. JAFFE.

Chicken and Asparagus.

Cut into small pieces the white meat of boiled chicken. Mix with it the tips of cooked asparagus. Season well. Add rich poulette sauce. Put into ramakins. Grate cheese on top. Bake in pan of water until cheese is brown. MRS. L. SCHWABACHER.

Chicken Chartreuse. One cup cooked chicken minced fine, 1 teaspoon chopped parsley, y2 teaspoon onion juice, y2 teaspoon salt, 2 tablespoons tomato catsup, 1 egg, dash of pepper. Grease well a pudding dish, line it 1 inch thick with cooked rice, fill the center with chicken mixture and cover top with rice so chicken is entirely covered. Cover dish and cook in steamer 45 minutes. Serve with tomato sauce. MRS. L. M. STERN.

Chicken en Casserole.

Two chickens disjoined, salt, pepper and flour very slightly. Place butter or chicken fat in saucepan, add large onion cut fine and a little garlic. Toss chicken in this for a few minutes and pour all into casserole with 2 cups of water, a little celery salt and cook cov- ered until almost tender. Pour all into a bowl and add y2 cup of canned tomatoes, y2 pint of pimolas, y2 can mushrooms and paprika. Put all back into casserole and finish cooking. MRS. S. ARONSON.

Creamed Chicken. Cook 1 chicken, until very tender. Strain the liquor and dice the chicken. Melt 2 tablespoons butter and add 2 tablespoons flour. Mix until smooth. Add gradually 1 cup of the strained chicken liquor and 1 cupful of either cream or milk, salt and pepper to taste. Then add the diced chicken and 1 can of mushrooms. Cook until thoroughly heated. Serve on toast, rosettes or in timbales.

MRS. MOSE LEWIS. Dressing for Poultry. Butter and brown in it onion cut small. Then take gizzard and liver and chop fine. Add some soaked bread and brown together, sea- son and add parsley minced. MRS. GUSTAVE BROWN.

Squab Casserole. Squab buttered well and put in crock. Add celery, onion, carrot, pepper and salt to taste. Baste continually. Then add can mush- rooms and of peas and little flour. Keep covered all the time. Make a dressing for squab as for chicken. MRS. GUS BROWN.

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ONE THOUSAND FAVORITE RECIPES

Chicken Timbales — No. 1 Put 2 cups of chicken meat through a meat grinder. Soak a cup of bread crumbs in milk. Drain. Add to chicken meat. Season with salt and pepper. Add 2 well-beaten eggs % cup of cream, 2 table- spoonfuls melted butter, y2 can chopped mushrooms. When mixed add 2 tablespoons dry bread crumbs. Butter timbale molds, place in a pan of water and bake 20 minutes. Serve with following sauce: One cup cream, 1 cup chicken broth. Put in double boiler. Thicken with yolks of 2 eggs, 2 teaspoons flour. Season, add tablespoon chopped parsley, tablespoon of butter and y2 a can of French peas which have been previously cooked and seasoned.

MRS. M. A. GOTTSTEIN.

Chicken Timbales — No. 2 One-half cup cream, 1 tablespoon of finely chopped truffles, whites of 4 eggs, 2 cups cooked white meat of chicken, salt and pepper to taste. Chop the meat very fine and pound to a smooth paste, adding the cream gradually. When well mixed, season and add the truffles, then one at a time the unbeaten whites of 2 eggs, mixing the first with the paste until it has disappeared before adding the second. Beat the remaining whites to a stiff froth, and stir them carefully into the mixture. Fill the greased timbale molds half full with mix- ture, place in pan of hot waTer, bake in moderate hot oven for 20 minutes. Serve hot with cream mushroom sauce.

MRS. A. E. WILZIN.

Chicken a la Marengo. Cut up chicken, brown in fat, add 1 spoon flour, add soup stock, 1 glass sherry. Season well. Add mushrooms and olives. Poach eggs and dress the chicken on toast.

MRS. A. DINKELSPIEL.

Supreme of Chicken. For 12 persons: Filet the breasts of six large spring chickens, taking out also the small filet next to the bone and splitting it. Make an incision in each breast and fill with the following mixture: Some of the dark meat put through the meat grinder, whites of 3 eggs, y2 pint cream, seasoning. Pound very well. Place on top of each the small filet opened and place a slice of truffle and 2 button mushrooms on top of that. Place all the filets in a buttered baking pan and cover with chicken broth. Let simmer on top of stove covered for about half an hour; then put pan in oven uncovered half an hour longer. Make a sauce with butter, flour and cream. Add sherry, chopped mushrooms, 1 pound sweet breads previously cooked and cut up, 1 can pate de fois gras and the gravy of the chicken.

, MRS. S. ARONSON.

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