| Show r MET META ETA GIVEN MENUS MENUS' r J Jr r Treat the F Family d 1 To a Chicken Stew Because chicken Is a traditional traditional traditional Sunday dish many homemakers homemakers home home- makers never dream of ot serving it In tho the middle of ot the week Really good chicken is a n family morale booster any day If It the chicken Is to be delicious It must have all aU of its natural flavor pre pre- served To retain that thal flavor the cook needs to be on her toes all aU through th the preparation The points where flavor Is lost arcin are arc in dressing and washing If the chicken Is bought is-bought dressed it IJ Is important to patronize a butcher who Is fastidious about his business busi busi- ness From he here on the re responsibility responsibility re- re Is the homemakers After Alter the chicken Is singed it should b be rubb rubbed d with baking soda and then rinsed and rinsed rimed That should be the last washing washing washing wash wash- ing S- S and d no more will be needed if the Is done skill skill- fully tully To wash chicken after after it it itis js is cut up is to leach out the flavor and let it own down the drain Southern Chicken Stew Four pound stewing chicken 3 1 cup flour 1 l' l lasp teaspoon asp n salt Balt 3 1 cup ta fat 5 cups water 3 to tomatoes tomatoes tomatoes to- to matoes peeled Br pound each 2 large onions 2 i 2 teaspoons salt JA teaspoon pepper 1 l pound okra pods 1 tablespoon flour i i cup water Clean chicken en and cut in serving serving ing lug pieces Dredge with flour mixed with 1 tea teaspoon poon of salt Brown in fat In a gallon size saucepan or ox chicken fryer Add water and simmer for one hour Add tomatoes and onion in slices and remaining salt and pepper Continue to simmer until chicken chick chick- en Is nearly tender enough to serve Twenty minutes before chicken is to be served add okra pods poda on top of stew and cook uncovered remaining time until chicken and okra are tender Add flour and water blended smooth and stir sUr gently until stew thickens slightly Six servings Menus for Saturday Breakfast Sliced oranges orange to ready-to-eat cereal with raisins and top milk cinnamon toast Luncheon Creamed asparagus asparagus asparagus gus on toast sliced tomatoes cup cakes Dinner Southern chicken stew fluffy rice cole tole slaw rye rolls prune orange-prune pie Prune Orange Pie FIe Sugar is still a scarce commodity commodity commodity com com- and any way in which we can stretch It Is still smart economy prune Orange-prune pie utilizes the natural sugar of the fruits to save our sugar ration Soak as i pound prunes in cup water for tor a few hours or over night Pit the prunes and to the prune prone liquid add 2 l tablespoons tablespoons table table- ble- ble spoons sugar lugar and the tho Juice of one orange 3 1 to 4 cup and heat Gradually add 2 tablespoons tablespoons table table- spoons of flour that have been made Into a thin paste with wa wa- ter Cook Coole with constant stirrIng constant stirring until mixture boils and thickens Add 1 teaspoon orange rind a adash adash adash dash of or salt 2 teaspoons butter or margarine arine and uncooked prunes Cool and then pour into an Inch 8 pastry lined pic pie pan Arrange strips of or pastry over overtop overtop overtop top and bake for 15 minutes at 4 O degrees F. F Five FI or six ings |
