Evening Republican, Volume 14, Number 238, Rensselaer, Jasper County, 6 October 1910 — MADE OF CHICKEN [ARTICLE]

MADE OF CHICKEN

APPETIZING DISH EASILY PREPARED BY YOUNG WIFE. The Name Originated From the Earthen- Crock In Which French Cooks Put Their Chicken After Browning. Chicken Marmlte—This is a very pretentious and dish for the young wife to attempt. Choose a good roasting fowl of about three and a half to four pounds. Dismember It and soak after thorough washing In clear, cold water. Dredge the pieces slightly with flour, salt and pepper lightly and brown delicately In lard or olive oil. Then put them In a deep saucepan and cover with the stock, which must be prepared beforehand by boiling the neck, giblets and feet of the bird In water with an onion and savord herbs. Set the vessel over a slow Are and cook covered, adding, when' a quarter done, one large ripe tomato, a green pepper denuded of seeds and quite a quantity of paprika. Half a clove of garlic cooked from the beginning with the chicken will add to the taste. It must be thoroughly tender when done, but not in rags, and plain boiled rice flanks the dish admirably. -Marmlte 1b the name of the earthen crock in which French cooks prepare chicken in this manner, and sometimes the fowl is put Into It whole after the preliminary browning. Roast Loin of Lamb With Green Peas—Have the butcher leave the kidney and fat on and skewer the piece daintily. A piece six chops long will be required, for the bit dwindles away with cooking. Dredge., with a little flour, salt and pepper and start the roasting with brisk heat, moderating it for the finish. If canned peas are used open them up and drain in a colander, flushing them while there with cold water. Drain and put in a saucepan with salt, pepper, and a big tablespoonful of butter. Cook covered for five minutes, and serve them in a trim border around the lamb on a hot flat platter.