THE RURAb NEW-YORKER 
1065 
The Favorite Chicken Recipe 
How Farm Housekeepers Do It 
Marion Chicken Pie. 
This is not original with ns, but is 
comparatively new, and everyone who 
eats of it declares it to be the very best 
chicken pie. Cook chicken till it falls 
from the bones. Remove bones and 
place chickens in dish or pan used for 
baking. Take three tablespoonfuls of but¬ 
ter, melted, to which add three of flour. 
Mix well and add three cupfuls of warm 
broth in which the chicken was cooked 
and one cupful of milk or cream, and 
cook to a smooth sauce. Pour over the 
chicken, reserving some for the gravy 
boat. Place the chicken thus prepared 
in the oven and keep at the cooking point 
until the crust is ready. For the crust: 
Two cupfuls of flour, a pinch of salt, 
two teaspoonfuls of baking powder, two 
tablespoonfuls of shortening, one egg well 
beaten, one cupful of milk. Stir into 
a smooth batter and lay over the chicken. 
P»ake a light brown. 
Indiana. ETHEL M. COLEMAN. 
Stewing an Old Hen. 
To stew a chicken a year or more old, 
follow this plan: Joint the chicken, 
barely cover with boiling water, and stew 
until tender. Add water sparingly as it is 
needed, and do not salt until more than 
half cooked. When the fowl is tender, 
remove from the pot and cut the meat 
from the bones. Add a cup or more of 
milk to the broth, heat and thicken. Beat 
up one or two eggs in a bowl, then pour 
the gravy slowly over the eggs, beating 
all the while. Pour this rich gravy over 
the chicken and garnish with parsley. 
The result is attractive and goes “a fur 
piece.” L. s. 
Individual Chicken Pie. 
This is the favorite chicken recipe in 
this family. Stew the chicken the day 
before, season and thicken the gravy 
slightly. Do not have much gravy. Next 
day remove the bones, cut the meat in 
small pieces. Make a dough like biscuit 
dough, only use half as much shorten¬ 
ing as for pie-crust. Roll very thin and 
cut in squares about eight inches square 
for our gem pans. Have the pans greased, 
put in a square of dough with the four 
Corners sticking out, till the pan with 
chicken and gravy, fold the corners over 
to cover and one pie is done. A little 
extra gravy could be warmed to eat with 
them. These individual pies are good 
cold for a lunch or picnic and may be 
readily warmed by sprinkling with cold 
water and steaming between two pans 
in the oven. We have never yet made 
too many. E. s. K. 
A Brown Fricassee. 
Put iron skillet on stove with one-half 
tablespoonful each butter and lard, or 
other fat. When smoking hot put in 
chicken prepared as follows: Cut up 
chicken, wash thoroughly and dry, then 
roll in flour, sprinkle with salt and pep¬ 
per and put in the hot skillet, brown 
nicely on all sides, but bo very careful 
not to burn. When nicely browned 
(which will take about 20 minutes) pour 
in enough boiling water to nearly cover 
the chicken, then cover the skillet as 
tightly as possible and put in a medium 
hot oven to steam until tender. This 
is a fine way to cook a fowl of any age 
from six months to two years old, and 
the meat has a most delicious flavor. 
MRS. II. 0. PALEN. 
Maryland Chicken Fricassee. 
A favorite dish in our family, which 
is so good that its delicacy is hard to 
describe, is chicken fricasse, Maryland 
style. Take a stewing chicken, the 
plumpest possible, cut it up, cover with 
water and let come to a boil, then let 
simmer until tender. Remove from the 
kettle to a hot platter, and for appear¬ 
ance’s sake place the best pieces in the 
middle. Add to the broth as much milk 
as broth, a quart at least. Thicken as 
any ordinary gravy, as thick as a puree; 
a fourth cup of flour to three pints of 
the liquid will be about the right pro¬ 
portions. When perfectly smooth and vel¬ 
vety, pour over and around the chicken 
and serve. If the chicken is not fat, a 
tablespoon of butter should be added to 
the milk sauce. l. v. h. b. 
Chicken Pot Roast. 
My favorite way of cooking chicken 
for our Christmas dinner is to select a 
.‘{(4-pound Spring roaster, dress it, bend 
the wings over the back, the neck under 
the wings and tie the legs down tightly; 
rub all over with salt, dredge with flour 
and pepper, tie a slice of bacon over 
the breast; put a small onion, one whole 
clove, a bay leaf and a bit of red pep¬ 
per inside the chicken. Next cut the 
giblets up fine and put in a small pot 
to boil with one quart of water, adding 
a little salt and pepper. Put iron pot 
with one tablespoonful of lard in it over 
a slow fire. When sizzling hot put in the 
chicken, breast down and let it cook five 
minutes, turn and brown the back 
being careful not to burn it. Now add 
a cupful of stock from the giblet pot. 
The chicken should be roasted in the pot 
with just about as much water as you 
would have in a pan if you were cook¬ 
ing it in the oven, so you will have to 
add about a cupful of water every fifteen 
minutes, renewing the stock with cold 
water as needed. Cook an hour and 40 
minutes. Lift the chicken onto a platter 
and garnish with parsley; next pour all 
of the grease out of the pot and put 
in one good tablespoonful of butter, add 
a heaping tablespoonful of flour and stir 
until smooth, adding gradually one pint 
of stock; when it thickens up add one 
cup of milk and stir rapidly five minutes 
at the boiling point. If properly cooked 
the gravy will be a dream. Serve with 
mashed potatoes, boiled onions and cold 
slaw. c. D. H. 
Some Toothsome Chicken Messes. 
Fried Chicken.—Select fine young 
chicken, dress and cut up as usual. Roll 
in flour and dredge lightly with salt and 
pepper. Place in a frying pan with a 
generous quantity of lard and butter 
(one-half each) and a cup of water. 
Cover tightly until tender, then it will 
brown richly in the butter and drip¬ 
pings. Make gravy after lifting the 
chicken, which should be garnished with 
parsley and served hot. 
Baked Chicken.—Prepare young chick¬ 
en as above, roll lightly in flour, pepper 
and salt, add a very little dry celery 
leaves or a stalk of the celery cut fine. 
Place in a well-buttered baking pan. Pour 
over all one or two cups of thin cream 
(according to size of chicken), cover and 
bake one-half hour in hot oven. Remove 
cover, allow to brown. Place chicken on 
platter with cress or parsley. Use one 
pint of rich milk for gravy made in same 
pan. That is most delicious, so do not 
omit it. Old chicken may be prepared 
in the same way if boiled until nearly 
tender. 
Chicken Patties. — Cook an old fowl 
until very tender. Use seasoning you 
prefer. Cut from bones into small 
Father’s Part in the Chicken Dinner. 
pieces. Thicken the broth and place 
meat in it. Fill shells made from rich 
pastry and bake a delicate brown. Serve 
at once. Currant, plum or grape jelly 
should be served with these. All may 
be prepared the day before using if de¬ 
sired, then reheated just before serving. 
Always fill shells at last moment. 
Chicken Loaf.—Cook fowl until very 
tender. Cut up fine. Strain well-sea¬ 
soned broth which should be reduced to 
about one pint, add one teaspoon of soft¬ 
ened gelatine, then the meat. Put into 
a mold wet in cold water. Place on ice 
or in a cold place until firm. Cut thin 
and serve on a bed of lettuce. This is 
very nice served at supper or luncheon 
with potato salad. 
MRS. II. P. FORD. 
Our Best Chicken Dinner. 
Broiled chicken and roast chicken are 
always enjoyed, but the dinner that seems 
to hit the bull's-eye is the chicken din¬ 
ner as mother cooked it. Cut up the 
chicken, put it in a stew pan with enough 
water to cover. Cover closely and let it 
cook slowly until tender. Pour off the 
broth. Season the chicken with salt and 
pepper, add a generous lump of butter, 
and fry lightly, turning the pieces to 
brown evenly. Take up the chicken on 
a warm platter. Return the broth to the 
stew pan and make a rich gravy. Have 
ready a supply of baking powder biscuit. 
Split these, place in a serving dish, 
pour a part of gravy over them, and serve 
the remainder in a gravy boat. As many 
have difficulty in making baking powder 
biscuit I will add the recipe I use: To 
two pints of flour add three heaping 
teaspoonfuls of baking powder and one 
teaspoonful of salt. After sifting rub 
into it a piece of butter the size of an 
egg; add sweet milk to make a soft 
dough, knead as little as possible, cut 
out with usual biscuit cutter and bake in 
rather a quick oven. The success of 
baking powder biscuit depends on the 
dough being very soft and the oven be¬ 
ing the right temperature. 
NETTIE C. ROYCE. 
Favorite Chicken Recipe. 
Virginia Brunswick Stew.—One chick¬ 
en, 12 tomatoes, three cupfuls Lima 
beans, one large onion, three large pota¬ 
toes, 1 2 ears green corn, one-half pound 
lard, one gallon boiling water, two tea¬ 
spoonfuls sugar, salt and pepper. After 
cutting the chicken in pieces fry in the 
lard until half done, then add boiling 
water, sliced onion, tomatoes, peeled and 
chopped, the potatoes sliced and the 
beans. Cook slowly three or more hours. 
Cut corn from cob, add corn 10 minutes 
before serving; at the same time add 
sugar, salt and pepper. 
Eating Broody Hens. 
Will you state whether broody hens 
are good to eat? I have been told they 
are not. j. o. 
New York. 
We cannot think of any reason for not 
eating a broody hen. There is no disease 
about such a condition. Such a hen is 
usually fat and prime for cooking. As 
one friend puts it: “If broody hens were 
unwholesome the death rate among 
clergymen would inevitably be much 
higher than it now is.” How many 
broody hens have gone into chicken pie 
when the minister came to dinner! 
Dipping Hens. —Hens and half-grown 
chicks have been dipped successfully 
by the writer and I have found 
it a sure means of eradicating lice; 
if repeated in 10 days it gets the 
young lice hatched £rom nits that 
weathered the first dipping. Choose 
a warm day, so that the chicks will 
readily dry, and when dipping be sure 
the dip reaches the skin and that the 
feathers are thoroughly wet. Have the 
prepared dip blood warm, immerse the 
patient, gently working the feathers, wet¬ 
ting clear up to the eyes and comb. After 
soaking squeeze out as much as possible 
and turn them loose; the sun and warm 
weather will dry them off nicely. At 
first they may appear dumpy and de¬ 
jected, but quickly dry off and plume 
themselves. No bad results have been ex¬ 
perienced. Needed : Dip, plenty of warm 
water, tub, chickens and a willing arm. 
Time about 10 A. M., month July or 
August. Finis, clean chicks, better for 
the bath, and a thankfulness of operator 
and operated that it’s all over. 
Oregon. e. j. ladd. 
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