OCR Text |
Show (. 1SJT, WMltra Nowpper Union ) Peopla bV to Uv lrt btor they can Be. and they can't think until they are fed, and one needi alwayi to hava had enouun turnips and oabuagea to eat without troubling about the eettm them. In order to ee anything In them exoeot food. Mra. WriKlna. UNUSUAL CHICKEN DISHE3 The fnmtliur forms of the unual way of cooking chicken la relieved from monotony by various sea-TJ$rjI!J sea-TJ$rjI!J Boilings. One dies not F&'5w3 wlsb the cnaracter of a mMJ:. ; dish to be lost by season- rKjy inss, but the art of sur- R-J . .jLa prising wUh the familiar v things Is worth cultivat- ttyPi Chicken a la I'arengo It ia tills dish winch was served the great Napoleon after the battle of Marengo it so pleased the great man that the dish was named for the battle. The following is a recipe which claims the honor: I Singe and cut up a five-pound chlck-; chlck-; en as for frifasee. Melt two table-I table-I spoonfuls of butter In a saucepan and I add three tnblespoonfuls- of the best olive oil. When the fat Is hot, add the dark meat of the chicken and cook for five minutes, then add the white meat with a clove of garlic and .calt nnd pepper; stir often until each iece Is well browned about twenty minutes. min-utes. Have reaCy a tomato sauce made from one can of tomatoes, a slice of onion, a little pa1"''? and clery which have been cooked together until thick, then rubbed through a sieve; add one , tablesprmriful of hutter. To the chick- j en add one-half pound of f'esh mush- i rooms which have been cooked In butter but-ter live minutes. Arninge the chicken on n hot platter, add to the gravy In the pan three tahlcioonf uls of the tomato puree, ftlr until hot, pour j over the chicken and serve Chicken a la Stanley. Add one large j onion thinly sliced to one-f.urth of a j cupful of butter, add two young i Mck ens cut Into pieces for serving nnd ; cook for ten mlnu'es; add one cupful ) of chicken stock and cook until the meat Is tender. Remove the chicken, rub the stock and onion through a j s'eve, add one and or.e-hnlf tablespoon-fuls tablespoon-fuls of butler a ml the s:ire of flour cooked together Season with salt arc; j pep cr, serve on a hot phitt'-r with , tin- miii.y pound n round it. CurtiMi with h:i!'.:itiM. cut Ir.m diagonal li''es and fried In bn't.-r. Icp t!i? b:.t.:ina In M:isoiied (i"ur In fore frylrc: Chicken a la M.irenco No. 2. I'ut tl.i c).icl:.-n, st'rlti!:le w!f'i salt ::t:.l ; 1 r and dredge with f'.o'ir. Kry Pi ' a little Kill I"'rk fat I'ut Into n st.-w : pan, co.-r with ti:e f.iII..w-1-ig n :ce. i:r.d cook "!iv'.lv ut.til ti e cl.Ic'-:. n Is lender. AiM otc-lialf can of i:ri-H-ro. t:,s rut Into ;n.irler and c..i: t.ve natiUtes. Arrange the chicken on a 1 CUli and garrNli with parley. Servo witii tiie sauce poured round the : rhl. ken: Sauce. I'ook one-fourth of a cupful ' of butter with ot.e t.iMcspootiful of fir-ely rhi-ppiil onion, one slice of cur- rot, or.e slice of turnip cut Into rubes, Add one-fourth of a cu; ful of tiour. n '. dah of cavenne, one eighth cf n tea- j .spoonful of pepiH-r. and cook until the j flour Is well browned. Add gradually i two cupful of boiling water and one- ( hnlf cupful of tewed tomato, ci-ok liv miuutis. strain nnd serve. ! Sea Fooda. I.ct in lurtk away from the old cm loin that I'rlilay Is always fish day I'l-h should be seri-.1 tTrj"-"-? 1 ofteiier; one mny not he K,iVC,! "bio lo lone the fresh I f!s' ln ",,v bicailty. but iff ::.' I the ramn'd. smoked. l;l l,v"i"j I lW U-i I mnl sailed are 1 I 'V 3l "sually in ordinary mar 'C 'Caii! k''"' lf ,,Jr or " 'Jlpres tliey will be sent to nnv nihlress. Planked Spanish Mackerel. Splii down the buck a two pound iiuii-kcrel dust Willi salt and pepper and nil thoroughly with suind o,l. .ay on ar oiled plunk, place In n ,-:y ii,. omi for about twenty five minutes I'.nsie frciiieiii ly wiih iri-lted butler nnd n few ilrops of leu Juh'i. Ileniovi fi mil the o en and pipe season.,! ' inashed 'otato round the (KM, i;ud. ' witli he yolk of (;;;; i(-iiie-i and rur tl.e plank under the gas Maine It. brow n. I late ii t from u ml ! p,.un.l of coi.l.ed lob-icr. dip In 'iiittcr nn.i lay iiroiind the (Mi HamM, ,,-iti- slices of lemon and parsley fillet cf Sole M.-irpucry Take i. I hi ce pniind sole. ,.-.. I,alr ou ,,( 1 .....! e,l lninip. Iwo t-).csp,.,f,s i butter, one half cupful nf niiisl,: o.un-, one tahloi nfnl ,,f l,ir, three slice of lemon and onion, (hi.-,, stalks of Celery, one f. .11 1 I li t ea spin . 1 1 fill ,.f ,-i-i 1 "IV tall lllld (WO Voll.S, ',, ! c 1 1 on el i walrr Into n sane, ,, hi ,.t- !K1, ; kettle to cover the lil'cfi. mid lemon j onion, one lahles ,,ful of hnlter. ,-el I eiy ami c.-le.-y sMit ; , ....U I, u minutes then n,U 1 1 1 lb h ; cool, nil I, ml,. i- Mll ! unhrol,,-,, ; renin,,. tl, p i, ,,, I b 1 '' "I'd 1 p hot ,,,rr 1,,,, ,,.,. s!,,, j Ihe sail. e. mhlli,,; nnolher I a Me..,, ' fl" "f 'Uller. the shrimp and m,, i "''" 'OM I- ,( I,., ,,. ,, ; llles. (he, I s- , il, ,m. ,U(,,, ,vll I elioii; I, water to mile a pas,. s, , i nml cool, (,, miiinlc... ml, I the ,e.,t,. i J""' loin: elio,;, heat thiol,.:!,, hnl i,o t,i. .d,l more seasMhln if ,.,., i,. ,j |