Show To pro Serve Chicken and Fowls So Sot All t- t 1 Get Some Same of the Best hest Parts I There are arc certain foods meats parI par particularly par par- I par I that have especially able parts or favorite portions which I make male them difficult to serve sen-e without partiality lIty whether the I dishes are served to the family or orto orto orto to guests ests It Is true that when I there are visitors they would be I given what are considered the nicest parts but when there are several tier sons and few best pieces there still sUU Is a R difficulty to surmount as best the hostess can Chicken and poultry of or nil all kinds present problems but there are ways of or preparing the meat of or mixing the choice parts and poorer ones to equalize portions so that all aU get approximately approximately ap ap- ap proximately the same desirable servings The meat from the second Joint that best of all dark meat portions por por- Lions and by many considered best best of ot the bird when cut from the bone can cnn be distributed In smaller pieces throughout the preparation And this Is true of the breast another r favorite part liked best by those who like white meat not so 30 rich In flavor as ns the dark It can be cut and distributed distributed dis dis- while the meat ment from the neck lens legs e s and wings those parts of or lesser Jesser appeal can cnn also be distributed distributed through l the preparation equally Chicken dishes that can be he served without partiality of portions are arc chicken pie pic chicken croquettes plain or fancy chicken en casserole chicken loaf chicken chartreuse chicken sou souffle me escalloped chicken plain or fancy There are other preparations such as ns chicken chaud- chaud frold froid and chicken m mayonnaise that can enn be prepared of pieces of birds but which require a degree of culinary abl ability ty to prepare properly The other preparations are within the scope of ot the young cook as as they are dishes easy to prepare I When mention was made of or f fancy ncy croquettes and escalloped chicken the difference between them and the tha th plain ones consists In combining mushrooms or sweet peppers or pImiento sweet corn or macaroni or celery or a combination of the above Ingredients or others cong congenial to fowl Turkey g goose ose duck ducIc etc can enn be used Instead of or the chicken or Cow fowl Chicken chartreuse Is delicious and a dainty dish to serve Add one teaspoon each of chopped parsley and chopped sweet pepper one half teaspoon of burnt onion onlan juice or plain one-fourth one t teaspoon spoon salt one- one el eighth teaspoon popper two teaspoons chill chili sauce and one tablespoon n minced b boiled celery to one cup or orone orone orone one and one one-h one half Jf cups of minced cooked chicken Butter a plain mold and line it on one Inch thick with boiled rice Fill center with above tare ture and anti cover with rice Cover mold and steam for three-fourths three hour and pour tomato saute hot around the mold but not over It Put n a sprig of ot parsley on top of mold and aud serve Q Bell S Syndicate WW Service |