1175 
THE KU R A. L. 
Things to Eat. 
Canned Chicken. 
Mrs. T- has canned chicken for 
years with splendid success. 11 or recipe 
is as follows: Cook the chicken until the 
meat can be easily removed from the 
bones. Pack the meat as closely as pos¬ 
sible in glass jars, leaving an inch or 
more unfilled space at the top. Put cov¬ 
ers in place without the rubber bands, 
place cans in boiler with false bottom 
and enough cold water to cover half of 
cans. Bring to ;I boil and boil one hour. 
Remove cans from boiler, remove covers 
and (ill space with melted butter; re¬ 
place covers with rubber bands and seal. 
Always examine cans, using only perfect 
ones; always use new rubber bands. 
Chicken canned in this way will keep 
almost any length of time. The same 
process cans turkey equally well. 
NETTIE C. BOYCE. 
Favorite Chicken Recipes. 
In answer to your request for “Fa¬ 
vorite Chicken Recipes,” I am sending 
you several that all who partake pro¬ 
nounce—good—better—best. By frying 
chicken in the following manner they 
can be used up to the age of nine months 
and be as tender and I think much bet¬ 
ter flavored than when list'd so young. 
Fried Chicken.—Clean carefully, draw 
and disjoint the fowl. Season well and 
roll each piece in flour. Brown in hot 
fat in an iron frying pan. Use part lard 
and part butter for the fat, and have 
very hot, so the pieces will brown quick¬ 
ly. When nicely browned, cover and 
heat very hot, then add a cup of boiling 
water, cover closely and put in a mod¬ 
erate oven where it will simmer for an 
hour. When ready to serve remove 
chicken and make gravy from liquor. 
Chicken fried in this way is far superior 
to the ordinary fried chicken which is 
often dry, hard and tasteless or not half 
cooked. Add a cup of rich milk, for va¬ 
riety, in place of the cup of boiling 
water. 
Chicken with Biscuit Dumplings.— 
Clean carefully and disjoint a good fat 
hen. Cook until flesh is very tender, by 
boiling slowly. Remove the bones, 
slightly thicken the broth and put all 
into a baking pan or milk pan. Make, a 
good rich biscuit dough, roll thin and cut 
with small cutter. Have chicken very 
hot and cover the top with the biscuit; 
bake in a quick oven until biscuits are 
well baked and brown. Serve in the 
dish in which it is baked. 
Creamed Chicken.—Cook a good fat 
hen till the flesh falls from the hones. 
Pick the meat into small bits, but do not 
chop or grind it. Butter a baking pan 
and roll crisp soda crackers quite fine. 
Put layer of cracker crumbs in pan, then 
layer of chicken until chicken is all used. 
Season and pour over enough, part milk 
and part chicken broth to nearly cover. 
Layer of crackers on top. Bake in a 
slow oven one hour. 
Macaroni and Chicken.—Boil macaroni 
in plenty of salted water until tender, 
drain and pour over it cold water to pre¬ 
vent being sticky. Let drain well. Melt 
a generous piece of butter in a frying 
pan, pour in the macaroni, stir until the 
butter is well distributed, let cook until 
macaroni is hot, then pour over it hot 
chicken broth that has been slightly 
thickened, add at least a cup of diced 
chicken, let simmer a few minutes and 
serve hot. A cup of tomato added gives 
variety. E. M. E. 
Preparing Lunches for School Children. 
The schools are now beginning, and 
those of us who are obliged to send 
noonday lunches will bo kept busy plan¬ 
ning what to send to tempt the appe¬ 
tites of our boys and girls. I am very 
careful not to send edibles that cannot 
be easily digested. Indigestible food 
causes dullness or inactivity of the men¬ 
tal powers by overtaxing the system, ex¬ 
cessive indulgence in rich pastry, sweets, 
cakes and pickles is to be deplored, and 
is especially harmful to children. So 
while we should see that the luncheon 
consists of a variety of the class of foods 
which are necessary to growth and en¬ 
ergy we should also see that it conforms 
as nearly as possible to the needs of the 
health and mind of each child. To im¬ 
proper diet the dullness, illness or peev¬ 
ishness of children can too often be 
traced. 
Never do I put lunch in a tin bucket. 
If 1 had to eat my dinner out of a tin pail 
I would not want it. I use a basket 
that is large enough with a lid that 
fastens down. The basket is lined with 
clean white paper with no ink print. The 
oil paper in cracker boxes is fine and I 
use that mostly. I put small dishes at 
the bottom always. Whatever I have 
it is put in these dishes. I also have 
small glasses to hold stewed fruit, and 
bright clean teaspoons with which to eat 
if. The food is covered with oil paper, 
clean doilies being placed on top of that. 
I often add a bottle of sweet milk or 
chocolate and sometimes water if the 
water at school Is bad. The advantage 
of using a basket is that it lets the air 
in and so nothing absorbs the scent 
of any food that has odor. I always aim 
to have the luncheon as wholesome an I 
neat ns possible, and to vary the menu 
so as to avoid sameness. I use toast a 
good deal, ns the children are very fond 
of it. I butter bread and sprinkle cheese 
thickly on it, put in the oven and when 
the cheese melts I spread it all over the 
slice and brown slightly. It is good to 
eat, looks nice and there is no muss about 
it. Sometimes I roll biscuit out flat and 
when nearly done put the cheese on and 
proceed the snme as for bread, all just for 
a change. 
I make all kinds of omelets for the 
lunch basket. Beat two eggs, put in four 
tablespoon fills of sweet milk, one tea- 
spoonful of cornstarch and a pinch of 
salt. Pour into a hot pan with a little 
butter in it and let it set and brown 
slightly. Then double it over one side 
and the result will he a nice lunch dish. 
If a teaspoonful < f sugar is added it wid 
he a sweet omelet. Chopped meat c • 
crumbled cheese or anything that tastes 
good can be added. I usually put some 
plain cookies in the lunch basket. Nice 
little turnover pies of plain biscuit dough 
filled with any kind of fruit and baked 
crisp and brown are good. They are also 
nice filled with minced chicken, ham or 
any meat. Pressed beef is nice cut in 
slices. 
My children are very fond of light buns 
or rolls. To make them when making 
bread before molding it into loaves I take 
a piece of the light bread dough, about 
the size of a teacup, and put it in a low 
gallon jar, adding one teacupful of warm 
water, one-half teacupful of granulated 
sugar, a piece of lard about the size of 
an egg and a pinch of salt, and place 
where it will remain warm while I mold 
my bread into loaves. Then the contents 
of the jar are mixed into a smooth mass 
and flour added to mold into a smooth loaf 
like bread. It is then set to rise till even¬ 
ing. Then I mold it into buns about the 
size of an egg, placing them some dis¬ 
tance apart in a large greased dripping 
pan, covering with a cloth, then let it 
rise till morning. The first thing next 
morning I bake them carefully, and they 
are light and delicious. For a pleasing 
change I add a lump of jelly to the cen¬ 
ter of each bun, pinching the dough well 
together over the jelly. For the light 
rolls I roll the dough out instead of mak¬ 
ing it into buns. Then I spread them 
with a little butter, sprinkle with sugar 
and cinnamon, roll up and cut off in 
rings about one-half of an inch thick, 
place them in the pan and proceed as 
for making buns. I exercise care in bak¬ 
ing to prevent burning. 
Excellent foods for children are rice 
and milk and rice pudding. Fruit in some 
form should always be a part of the 
luncheon. Fish and eggs should be al¬ 
lowed, as they are flesh formers or tissue 
builders. When well cooked oatmeal is a 
cereal that is nutritious. It is a brain 
food and may be made to form a portion 
of the luncheon as in crackers or cookies. 
Well baked graham bread is excellent for 
children, and if a small piece spread with 
jelly or butter is sent with the other 
breadstuff it is sure to be eaten, but it 
is not best to send graham bread alto¬ 
gether, for children are quite certain to 
become tired of it. Raw apples are good 
iM EVV-VOR KK 1-i 
for the children to eat at recess. My boys 
and girls usually take these along in their 
pockets or otherwise. A neat lunch nice¬ 
ly put up is sure to please and tempt 
the appetite. But “any old thing” dump¬ 
ed in a tin bucket and the lid slammed 
on will disgust the youngsters and cause 
what appetite they have to leave them. 
Then the mother will wonder why John 
and Mary ate no dinner. Of course, I 
don’t say that any reader of The R. N.- 
Y. prepares a luncheon in this manner. 
We all know better. 
Illinois. Mils. MAKY E. UNDERWOOD. 
Old-fashioned Cornmeal. 
The Department of Agriculture has 
been investigating the keeping qualities 
of cornmeal. It seems that stone-ground 
meal spoils much more quickly than meal 
made in the modern mill by the roller 
process. Thus the stone-ground meal, 
much desired for muffins, hoe cake, etc., 
should be eaten as soon as possible after 
milling. 
The palatable characteristic taste of 
the' stone-ground meal is largely due to 
the oil contained in the germ of the corn. 
As the whole kernel of corn is ground in 
the stone or French burr mill this oil 
is pressed out in the process and imparts 
its flavor to the meal. In the roller null 
process the germ is taken from the corn 
before rolling by a machine called a do- 
germinator, and hut little of the oil gets 
into the meal. The germ, if allowed to 
remain in the meal, causes it to spoil 
quickly. So the very thing that imparts 
the desirable flavor to the meal will also 
injure its keeping qualities. In some 
cases in stone-ground meal the germ is 
removed by bolting after grinding. This 
improves the keeping quality over that 
of unbolted meal, but does not make it 
equal in keeping qualities to the meal 
made by extracting the germ before mill¬ 
ing. 
The term “water-ground” meal applies 
to the product ground hy stones without 
regard to whether the motive power is 
water, steam or electricity. 
Cabbage Slaw for Winter Use.—Chop 
the cabbage and salt as for the table; 
put vinegar sweetened to taste in an 
enameled vessel and let come to the boil, 
pour over the cabbage and stir up well; 
pack in glass jars, covering well with the 
vinegar, and seal. If pepper is desired 
add when you go to use. An over-supply 
of early cabbage may be utilized in this 
way. 
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The Rural New-Yorker, 333 W. 30lh St., N. Y. 
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MOTHING is more fascinating or more in vogue at this time than 
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THE RURAL NEW-YORKER, 333 W. 30th St., NEW YORK CITY 
