Show TH3 san bake tribune bund ay morning: November m 4 an reparing In Mushroom Patties Southern Fried With Com Fritters a la King Roasted or Fricassee’d All Are Very Tempting Patties or Timbaln Fill ad with Croauod Chicken and Muahrooma la Anothar Vary Popular Way of Anothar Variation to Serving Chicken Thia Rich Combination Ka to Fill tho Pattioa la King Mixture Chickan PAPRIKA CHICKEN is said to have originated in a Jewish kitchen presided over by an unusually excellent cook The simplicity of the dish in part the secret of its utter goodness reminds one of the famous quotation "God gave a special flavor to everything” Certainly this ia one dish in which the cook does - meat from the bones chop it and add some chopped olives pickles and fine- ’jT ly minced celery Season the broth to taste adding a few drops of Worcestershire sauce to Allow a tablegive piquancy spoon of gelatin for each cup of broth to be used Soak the gelatin for about five minutes in two tablespoons of cold water or cold broth and then dissolve it in the heated broth Cool and add the chicken with which have been blended the other ingredients Fill into individual molds which have been rinsed with cold water or into a large mold Put into the refrigerator to congeal If you serve this as a salads unmold it on salad greens and garnish it with mayonnaise t o which has been added a dash of tomato catsup CHICKEN SALAD offers no end of variations from the simplest chicken and snowily crisp celery combination to the most elaborate concoction that would stagger anybody but a chef or a born cook Whether the combination be simple or elaborate there is one cardinal rule to observe in making chicken salad: Put enough chicken into the salad to make it recognizable as chicken salad Every other flavor must be subordinated to the chicken flavor else why bother to make Two parts of chicken salad? chicked meat to one of other ingredients is a good proportion - 4J'' her Arc any Di- ffer ant and Equally Delicious Stuff Inga for Roast Chickan from Bread Rice Prunes Raisins Cksitnuts and Mads Approved by Martha Gray The recipes end articles published on this page are approved by Ifirtii Gray head of the Home Economics Department of this newspaper and were written under her direction of com fritters are those which are fried in deep fat but the kind which are fried in a skillet —really sauted instead of fried —are popular too especially if they are fried in the same fat Here is used for the chicken a good way to put the fritter mixture together To make the kind merely add another fourth cup of flour CORN FRITTERS 1 c flour Y tsp salt 1 tsp baking powder Vt c fresh corn cut from cob "CHICKEN DISHES” LTHOUGH late in the sea-ao- n fried chicken is so glad good that we’re ome of the little chickens were hatched late The best for frycockering are the meaty young and els that have grown to two to three and one-haone-hahave pounds in sue When they reached this size they have dethe posited enough fht under skin and between the tiny muscles to make the cooked meat luscious- ea lf lf ly juicy Whether th pieces are dipped cornmeal 2 eggs c milk flour sifted bread crumbs or not dipped at all the cooked chickenifwillit beis most tender and juicy cooked at a low temperature There is an old French saying "Let the fire do its part” and that applies in cooking chickento Many good things take time cook From half to of an hour is none too long to fry a chicken The meattier the pieces the longer the time ' required Any kind of frying pan will do for frying chicken but the regular chicken fryers are especially are deep their ' convenient They heavy tight lids keep in all the steam and flavor and aroma Such a fryer is a piece of equip- ment that will find many uses in the household even when frying chicken is transformed to roasting chicken Now that wine has again made its appearance on the pantry shelf those who like French gravy can have it if they wish French gravy js merely cream gravy to which a small glassful of white wine is added just beTo some people fore serving thpse few drops of wine make the difference between just gravy and a work of culinary art Whenever chicken is to be served in true Southern style fried chicken has demanded com fritters as an escort It was in the Old South with its early traditions of fine living that corn fritters and fried chicken were first combined Never was a happier combination invented A century of progress has been achieved and skillets and pans and ranges have been mightily improved but so far as we are able to learn no one has been able to improve on fried chicken when accompanied by com fritters The fluffiest and lightest kind In seasoned three-quarte- Y tbsp melted fat Sift flour salt and baking powAdd eggs beaten der together with milk and stir in corn and melted fat Drop by spoonfuls into deep fat which has been heated to 865-87degrees F or hot enough to brown an inch cubes- - of bread in sixty seconds Drain Fry until golden brown and servo hot bird on hand Having a cooked is a simple problem in planning Stew the bird and management by simmering it gently while the miming household duties are being done Cool the tender bird and put it at once into the refrigerator where it will be thoroughly chilled Properly refrigerated a chicken cooked on Monr 2 or 3 day morning will keep-fodays if it is protected from the ice box raiders It will provide a delectable answer to the question "To roast Spring chicken is to spoil 'em Just split 'em down the back and broil 'em" The author of that old 18o3 cook book had neverhad for dinner one of the stuffed and roasted broilers served in the dining cars of one of the leading railroads Anyone who would vote these broijers "spoiled” does not know what good food is A to 2 pounds) small broiler (1 stuffed and roasted whole m squab fashion served with new 'potatoes in'eream and buttered asparagus is a combination that makes life worth living From to l'A cups of stuffing will fill two small birds Any stuffing may be used but a rather lightly seasoned one with a flavor is most appropriate A good combination consists of cup toasted bread crumbs U to ls cup diced cel- 1 i 1 uvnu JUNKETI capICEsugarCRFiM tablet taOUepontfiU evict water uart milk vK$ Oven-broile- d chicken is always 1 tilMp4Mnful 1 cuy urcam the junket tablets and dissolve In the CRUSH and and heat to the lukewarm ran 111 attract cold water Combine stage stirring until Then remove from the heat add the vanilla the sugar is dissolved and the dissolved junket tablets ajid stir well Turn into the freezer can and let stand until firm When cool fold in the cream whipped and freeze using eight parts of ire to one part of salt Serves ten to twelve For Chocolate Junket Ice Cream follow recipe above with this addition: Melt two ounces of chocolate add cup sugar Next add the milk gradually while stirring constantly Then mixture to lukewarm and proceed as heat the directed And here is a Banana Junket Mousse to be frozen in the sugar one-quart-er rerig-erating-u- trays: BANANA JCNKET MOUSSE 1 tsblfipeonful leraoa Julr tI cups llxht crun thinly-sliced 1 cap cup heavy cream bsiami 94 tup suyar (or IX Junket tablet H eup sugar) table pooaiui cold water mu syrup and Then put bananas through sieve lemon juice over bananas POUR chilL Dissolve tho junket tablet in the cold water Warm Remove from heat tho cream and sugar to lukewarm (not hot) and add dissolved junket tablet Stir a few seconds Let set until Then add banana pulp Arm and cool (about 20 minutes) Stir well Pour m tray and put in freezing compartment Whep frozen around the sides and bottom remove from the trav to a cold boal Put at once back into the tray in and whip thoroughly and quickly tho freezing compartment and let stand undisturbed until frozen Serve six to eight Above Is Be Filled Ready With a Savory Saueage Stuffing it into halves '"down the back” as the old cookbook said Remove the pinfeathers singe and wash Rub lightly with salt Lay the halves skin side up on the broiler rack With the flame high cook for three to five minutes or until the skin is as brown as desired Turn the pieces without puncturing the meat with a fork Cook for three minutes Then turn the flame down to low and cook If until the meat is done most of the cooking is done with the cut or hollow side up the juice collects lfi the hollow and seeps into and flavors the meat instead of dnpping into the paj below From twenty to thirty minutes split required to cook The time required are broilers depends on their sue and on the cooking temperatures JELLIED CHICKEN made from the broth and the meat is good served either as a salad or as a main dish Remove the PAPRIKA CHICKEN lb fowl Salt' and pepper 1 onion thopped Vs 2 c flour llA tsp paprika c chicken stock 4 tbsp fat Cut up the fowl Season each piece and roll it in flour with which the paprika has been mixed Heat tho fat in deep frying pan add cook the onion in it (The aize of the onion is determined by the family’s fondness for it) Add the pieces of chicken and brown well Add the hot chicken stock cover pan tightly and simmer for about two and a half hours or until meat is very tender y For our peach cobbler baked An Expert Cook Gives Some Simple Rules for Raking Pies With Y'‘ Flaky Crusts and In the oblong baking glass the following rpclpe was used You’ll note the milk crust mtfre resembles a biscuit dough but some prefer this softer crust to the crisp flaky one I hope you try it PEACH COBBLER 2 c psstry flour 3 tsp baking powder gqmmmmitf Yi tip sal- 54 c shortening Ys c water mixed Savory Fillings Below Ia Botk whipped Cream end Merin gue Make Excellent Toppings for the Different Kinds of Cream Pie Notice How Carefully This Meringue Is Arranged to Prevent Shrinking Away from the Crust you or a of those who feel a little embarrassed the minute f any one brings up the subject of good pies? Well next time there will bo no worry We are now in the midst of the season that is well known for pies A pie as every good cook knows is no better than its pastry It used to bo that pastrymaking was a job to strike terror to the stoutest heart— a complicated business involving fldur sifters knives rolling board in addition to the choice of shortenings kind of flour and supintricate technique in posedly manipulation The very mention of tho word “pie crust” a as enough Nowadays praise be to Allah there are so many types of crust that everyone has one which proves simple and satisfactory One may be able to make a hot water pie- crust with the greatest of ease while another may prefer the chilled water method Some one else may turn out the grandest flaky pastry with oil as the shortening while others feel they simply must employ a chilled hardened product If there should be some doubt In the mind of a novice as to her ability to follow the simple rules I shall give she can try her hand at a crumbled cracker crust Though there is a question still as to its really being as simple as a regular crust though it reThe quires fewer ingredients crumbling is a simple matter Just put the crackers in a paper bag twist the top tightly against ari venturous crumbs and apply the Add 2 cups rolled rolling pm crumbs cup softened butter and cup sugar Mix this for Peach -- or Apple Cob-b- lr Anothar Delicious That s Dlartto Never Seema Lota lta Popularity - v ARE To Avoid That Mossy Appearance Caused When Very Juicy Pies Leak Around tho Edge During the Baking tho Housewife Can Now Buy a Special Paper Tape Which Effectively Seals tho Edges do ciently but not overdo it and use your rolling pin lightly turning it so as to keep the mass you are rolling round or oblong to fit the particular plate or dish you are lining with crust Butterscotch and lemlikewise crusted are three decidedly popular one-crupies the first two are easily made and are less likely to be tough as when a top crust is also For custard pie used the crust is baked a same time as the fill mi!" Chess pie is an old fav onto in some of the on st ten minutes Then reduce to a slow oven (300 degrees F) to finish baking (about twenty minutes) 'Berry and other juicy fruit pies are quite troublesome at times when the juice runs out the edges causing no end of smoke and pans In one picture we show a paper pie tape that can be moistened and wrapped around the edges of the two crusts to help avoid this very trouble oven-cleani- hard-to-wa- be f In tv 11 f with cup evaporated milk 3 tbsp flour 6 medium sized peaches sliced Sift flour then measure lte-si- ft with baking powder and salt Rub shortening into flour Add diluted milk and mix quickly but The dough should be thoroughly soft Combine sugar and flour sliced with peaches Turn into a buttered baking dish Cover with biscuit dough rolled about s to inch thick Cut openings te permit escape of steam Dough should be drawn firmly to edges of baking dish Bake about 30 minutes in a hot oven (400 deg Six to eight servings F)When putting the meringue on your pie as pictured above do not spread but begin at the edge placing spoonfuls in a circle around pie placing them close enough so that they completely cover the filling Do not spread the meringue as it has a tendency to make it fall away from the sides Start the covering at sides and allow it to touch the crust at the edge as this prevent shrinking When making meringues th secret of a good one is to bake it in a very slow oven (300 degrees F) for twenty minutes Then when taking from the overt be sure it is not put in a draught which would make it fall U two tablespoons of sugar to each beaten egg white SolvingllouseholdProblems QUESTION — My mother Perfect Crust Is th Goal to Which Southern States and in sewed me a dress and she was Every Cook Aspires Even tho AttracEngland If you’ve sam- marking it withit anwasindelible a lead tive Fluting Around tho Edge Must thinking pled it once you would no pencil and Be Done Carefully to Make tho Desit was m tha evening doubt be quite Interested pencil when she was cutting and marksert aa Tempting si Possible in trying it again ing the material so she didn’t PIE CHESS notice the marks She has a terabout six minutes so that when butter rible habit of sticking a pencil pressed against a pan to line it 1 c sugar in her mouth when she marks-o- r it will keep its place I bake this c H flour for ten minutes in a hot oven writes I enclose a sample of js Up salt and cool before adding my fillthe material with some pencil 3 egg yolks marks Perhaps yon will know ing milk c Yt evaporated When mixing ordinary pie w hat will remove the marks 1 tip vanilla crust manipulation is the imporMISS M M Cream the butter add sugar' ANSWER— First let me thank tant thing As little as possible of water and a quick mixing go and cream until the sugar granyou for enclosing the sample with to make the flaky crispy pie the marks on it We made two ules are dissolved Add flour salt tests with solvents and found Chill jour dough well before rollStir thoroughly and egg yolks and then add milk and vanilla that just plain denatured alcohol ing out as an additional aid in Do not roll on Pour into a raw pie shelL Bake will remove the indelible pencil making it right in a hot pven (425 degrees F) mark yery nicely both aides Flout hoard suffi A OBryrlffH LA Good the Fowl Pictured r:s ery properly seasoned only with salt and pepper and held together with an egg yolk which has been beaten with 3 tablespoons of water For people who are fond of nuts a tablespoonful or two of whole or half nut meats added to this stuffing makes it practically irresistible popular too For this method of cooking select a 2 to broiler Have the salesman split Other Thinft But -- 5 rs Serve Junket for Dessert I Jeaket Crumbs Chicken Fried In the Skillet Southern Style One of the Moat P e p u Ur Ways ef Serving Thia Delicate Meet A Cast Aluminum Frying-Pa- n Like the One Shown at tho Right Is Excellent for This As It Helps to Fry the Chicken Quickly Before It Has a Chance to Dry Out no messing What with more and more markets selling chieken cut up one can buy only the meaty pieces for dishes such as this Or if one has time to make broth the bonier pieces at lower price may be used as the foundat’on If the time for soup making is too limited to make soup stock the required number of drum-- ( sticks and breast plus a can or two of chicken soup will be the makings Paprika-- Chicken Actually it is usually best to us a fowl instead of a roasting chicken though the latter gives good results too The pieces of fowl are likely to be somewhat meatier and sometimes fowl is cheaper than roasters It takes just a few minutes for most of the spots to run off and with a little rubbing the center will come out I suggest that when you have dissolved the spots ia tha alcohol-yo- u then wash tho entire dress in lukewarm suds' rubbing out what may remain if any and your dress will have suffered no ill effects QUESTION— Please send me recipe for demi-tass- e MRS C A ANSWER — There fs no recipe for A demi-tass- e is a small (or ) coffee cup It is used Bt the end of the meal for the service of ordinary coffee no cream or Correctly sugar should bokerved with it i demi-tass- e half-size- ’ |