COOKERY.

Hauraki Plains Gazette, Volume XXXX, Issue 5407, 5 April 1929, Page 4

COOKERY.

SOME CHICKEN DISHES.

Chicken Brunswick Stew. —Prepare a large chic,ken, or two small ones, for frying. In a shallow pot—iron, if one is availably, and it should be wide, too—place a layer of salt pork, cut fine, over this mince one small onion; add a layer of diced potatoes, a layer of lima beans, and a layer of. peeled, sliced tomatoes. On that arrange a layer of chicken, each piece wiped.' dry and rolled in flour. Repeat until all the chicken is used. Pour over all two quarts of boiling water. Caver the pot closely, and allow to barely simmer for three hours, season with salt, pepper, a tablespoon of tomato catsup, or a teaspoon of sugar, and a tablespoon c.f Worcestershire sauce, Cover the pot, and c.ook for an hour longer. The stew should be over-done rather than underdone. Just before seiving, thicke;n with a tablespoon of butter rubbed smooth with tw o fablesporns of flour. Add. to stew, and allow to cook gently fdr a lew minutes. Serve in soup plates, giving each person a piece of chicken, some of the vegetables, and gravy. Little hot bi-•-cuits a:e nic.e to serve with it. C.hicken a la Maryland. -Clean, wash well, and wipe dry, a young frying, chicken. Split down the bivkSeason, with salt and pepper. Disjoint and dip each piece, in beaten eyg and then in fine, dry bread c.rumbs. Place in a well-buttered pan, skin sid'e dawn, pouring a little melted hutlo;r over the pieces, and bake for hall an hour, or until the chicken is tender, adding a very little hot water the last ten minutes if the c.hicken semis d'y. Take the clrc.ken up on a hot platter, and keep hot. Take lour tablespoons of flour, yolks of four.eggs well beaten, salt and pepper to.ska. o i well, and mix well. Add bacon dripping to the pan in which the chicaen was cooked unless water yzas added, in which case use a skillet and make the mixture half butte;r and .half dripping. Drop the mixture into the hot fat in small teaspoonfuls. Allow to cook until bro-wp, and then. turn. Make a gravy of the fat left when the patties are all cooked by adding flour to the fat, and when well add one cup of sweet milk to each tablespoon of flour. Allow to. boi) until thick, a,nd se'i’ve in gravy boat. Place the patties around the c.hickeii on a plate, and serve vqry hot. Smothered Chicken (Raleigh style). - Prepare largp fryers (weighing about 21b), fat and tender. Split down the back, wash well, and wipe dry. Season with salt and peppe;r. Rub inside and out with butter, softened, then, dredge, with flour. .Lay breast down on a low rack in a deep pan and cover .with thin slices e.f streaked bacon. Again dredge with flour, then cover with slices of tomatoes, sweet green peppers, shredded, and a few white onions cut thin. Roll bits of butter in flour and ..dot them all over the tap. Pour in hot water to reach the; rack, or to cover the pan well if no rack is used. .Cook for one hour in hot oven, covered with another pan. Unc.over and add hot water to make gravy, then allow to cook more slowly until very tender, but not too brown. In serving, be careful not to break the layers of bacon. Serve the gravy separately. This chicken will “melt in your mouth,” as the old cooks say.