Evening Republican, Volume 17, Number 169, Rensselaer, Jasper County, 17 July 1913 — The KITCHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN GUPBOARD

COLD CHICKEN DAINTIES. WHEN there is a quantity of cold chicken in the house it may be . made up into various delicious luncheon or tea dishes as follows: Chicken Fritters.—Cut up cold" roast- ; ed or boiled chicken in small pieces. Season with salt, pepper and a piece | of fresh lemon. Let the meat standi one hour; then make a fritter batter J and stir the pieces into it. Drop it by* spoonfuls into boiling fat and fry ur til n light brown. Drain and serve. ' A Fine Hash. Chicken Hash.—Cut the chicken from the bones and divide it into small neat pieces. Heat the gravy left over, diluting it with hot water or with weak stock If the supply is too smalt Season with salt -pqpper, Worcestershire sauce or ketchup and put the meat into the gravy when this is boiling hot When the meat has simmered in it for ten minutes add a tablespoonful of cranberry or currant jelly, thicken with*a little browned flour and serve either on toast or fried bread, with triangles of this arranged around the edge of the dish. A Dainty Meat Loaf. Chicken Loaf.—Take cold boiled chicken and separate the meat from the bones. Take off all skin and eut into thin slices, mixing the light and dark parts together. Season with salt and pepper. Take the cold broth in which the chicken Was boiled, heat It pour it on the meat and mix well. Shape this like a loaf of bread, , wrap it in a cloth and press with a heavy weight for a few hours. When served cut in thin slices. r Highly Seasoned Croquettes. Chicken Croquettes.—Take one pint of finely chopped cooked chicken, one tablespoonful of salt half a teaspoonful of pepper, one cupful of cream or chicken stock, one tablespoonful of flour, four eggs and one teaspoonful of onion juice, one tablespoonful of lemon Juice, one pint of crumbs and three tablespoonfuls of butter. Put the cream or stock on to boil. Mix flour and butter together and stir into the boiling cream; then add chicken and season. 801 l two minutes' and add two of the eggs well beaten. Take from the lire and set away to cool. When cold shape and fry*. adding parsley.