Evening Republican, Volume 15, Number 36, Rensselaer, Jasper County, 11 February 1911 — TEST THESE RECIPES [ARTICLE]

TEST THESE RECIPES

FbUB METHODS OF COOKING THE FAMILIAR FOWL. £ Canterbury, Creole, Victoria and Imperial Vol au Vent Are All Recommended as Tasty and Satisfying DisHl*.

The ways of preparing chicken for the table-are endless. Here are a few choice recipes: Canterbury Chicken —Cook three and one-half tablespoonfuls of butter with one teaspoonful of finely chopped onion until yellow, stlrritig almost constantly to prevent burning. Add one tßblespoonful of corn starch and stir until well blended; then pour on gradually, while stirring constantly, one and onedialf cupfuls of* chicken stock (the liquor in which a fowl has been cooked). Bring ]to the boiling point and add one-half teaspoonful of lemon Juice, three-fourths of a teaspoonful of salt, one-eighth of a teaspoonfu} of paprika, one-half cupful of celery cut in small pieces, and one and one-half cupfuls of chopped chicken. Serve hot and garnish with toast points and parsley. Creole Chicken—-Cook four teaspoon, fuls of butter with one-half shallot, finely chopped, five minutes, stirring constantly. Onion may be used if shallot is not at hand. Add five tablespoonfuis of flour and stir until well browned; then pour gradually, while stirring constantly, three-fourths of a cupful each of chicken stock and stewed and strained tomatoes. Bring to the boiling, point, season with one teaspoonful of lemon juice, one-half teaspoohfiil ‘of salt, and one-eighth of a teaspoonful of paprika. Add one and one-half cupfuls of cooked chicken or fbwT cut in small cubes and let stand ten or fifteen minutes jin the top of the double boiler that the meat may absorb some of the sauce. Victoria Chicken —Cream two tablespoonfuls of buster and add the yolks of three hard-boiled eggs rubbed to a paste. Soak one-fourth of a cupful of cracker crumbs in one-fourth of a cupful of cold milk 15 minutes, then add to the egg mixture. Pour on gradually one cupful of hot chicken stock, and when the boiling point is reached add one cupful of cooked chicken or fowl cut In small pieces. Season with salt, pepper, and celery salt, and serve on finger shaped pieces of buttered toast.

Imperial Chicken Vol au Vent—Remove the crusts from a 5-cent baker’s loaf and cut out the center in such a way as to leave a box-shaped case, having the walls one-half inch In thickness. Beat three eggs slightly, add six tablespoonfuls of milk, and season with salt Dip the bread case in the mixture and turn frequently that all parts may be equally soaked. Drain thoroughly, fry in deep fat until delicately browned, remove to a hot serving dish, and fill with the following mixture: Melt four tablespoonfuls of butter, add four tablespoohfuls of flour and stir until well blended; then pour on gradually, while stirring constantly, one and three-fourths cupfuls of milk. Bring to the boiling point, season with one-half teaspoonful of salt and oneeighth of a teaspoonful of pepper, and add two cupfuls of cold boiled fowl cut in dice and one pint of oysters, cleaned and drained. Cook until the oysters are plump.