OCR Text |
Show To Serve Chicken and Fowls So All Get Some of the Best Parts There are certain foods, meats particularly, par-ticularly, that have especially desirable desir-able parts or favorite portions, which make them difficult to serve without 'seeming partiality, whether the : dishes are served to the family or 'to guests. It Is true that when 'there are visitors, they would be 1 given what are considered the nices parts, -but when there are several persons and few best pieces, there still is a difficulty to surmount as best the hostess can. Chicken and poultry of all kinds present problems but there are ways of preparing the meat,, of mixing the choice parts and poorer ones, to equalize portions so that all get approximately ap-proximately the same desirable servings. The meat from the Becond Joint, that best of all dark meat portions, por-tions, and by many considered best I of the bird, when cut from the bone lean be distributed In smaller pieces throughout the preparation. And 'this Is true of the breast, another favorite part, best-liked by those who like white meat, not so rich In flavor as the dark. It can be cut and distributed, dis-tributed, while the meat from the neck, legs, and wings, those parts of lesser appeal, can also be distributed distrib-uted through the preparation, equally. Chicken dishes that can be served without partiality of portions are chicken pie, chicken croquettes, plain or fancy, chicken en casserole, chicken loaf, chicken chartreuse, chicken souffle, escalloped chicken, plain or fancy. There are other preparations such as chicken chaud-frold chaud-frold and chicken mayonnaise that can be prepared of pieces of birds, but which require a degree of culinary ability to prepare properly. The other preparations are within the scope of the young cook as they are dishes easy to prepare. When mention was made of fancy croquettes and escalloped chicken, the difference between them and th- plain ones consists in combining mushrooms, or sweet peppers, or plmlento, sweet corn, or macaroni, or celery, or a combination of the above Ingredients or others congenial to fowl. Turkey, goose, duck, etc., can be used instead of the chicken or 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 juice (or plain), one-fourth teaspoon salt, one-eighth one-eighth teaspoon pepper, two teaspoons chill sauce and one tablespoon minced boiled celery, to one cup or one and one-half cups of minced cooked chicken. Butter a plain mold and line It one Inch thick with boiled rice. Fill center with above mixture mix-ture and cover with rice. Cover mold and steam for three-fourths hour. Unmold and pour tomato saiKe (hot) around the mold but not over It. Put a sprig of parsley on top of mold, and serve. Bell Syndicate. WNU Service. |