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Show I The Kitchen " I Fried Mar) land Chicken. Merely split a young chicken In halves, sprinkle over with flour and fry in deep hot butter, allowing 20 minutes for each side, 40 minutes in all. Season well, turning chicken and also pan frequently. Have it covered, for steam of the moist meat and butter but-ter aid in cooking it. When thoroughly thorough-ly done, lay on a hot platter and put as much flour into gravy in pan as there is fat remaining, and let brown for an instant. Add nearly a cup of cold or warm water, gradually and one heaping teaspoon of sugar and allow al-low to boil, thus making a delicious brown gravy, thickened, and pour on chicken. Serve at once Codfish Croquet le. Chop the cooked fish up finely aud season willi peppr and a little salt If needed (a little mace may be added If liked). Make it up in balls or round cakes with one-quarter part of vt ry fine bread or cracker crumbs moistened moist-ened with melted butter. After the cakes are made, just before frying, brush them with beaten eggs and roll them in crumbs, then fry browrn on both sides by turning. Serve with or without gravy. Cabbaire Soup. Cup of chopped cabbage boiled until soft In cold water with a little salt. little thing llko having a pleasaint light in your office brings results. "Emerson said something to the effect ef-fect that trifles made perfection, but perfection was no trifle. And that is the point of view I try to impress on these young men and young women who are under my direction." It is a point of view worth considering. consid-ering. It is the small things that constantly con-stantly recur. Don't fall into the habit of overlooking them. Add about a quart of milk, also i cracker rolled fine. Season with pep I per, salt and a small piece of butter. Codfish a la Mode. One cup salt codfish picked fine, two cups mushed potato, half cup butter, one pint cream or milk, two eggs well j beaten, salt and pepper to taste. Mix 1 well, bake 20 to 25 minutes in the dish in which it is to be served. Apple Fritters. Core, pare and slice one large apple, sprinkle with two tablespoons of pow-dered pow-dered sugar, half teaspoon of cinnamon, cinna-mon, a grating of nutmeg and the Juice H of half a lemon, and let stand htJl an hour. Beat two eggs slightly, add half j cup of milk and one tablespoon of j melted butter, then stir In ouo cup of flour and beat until perfectly smooth. Dip the prepared apple in the batter, fry in deep fat and drain on brown paper pa-per before serving. Cocounut Cake. Cream one cup Jf sugar and half cup butter. Break in two eggs and beat till all is creamy, then add two-thirds two-thirds cup cocoanut and half cup sweet milk, with half teaspoon soda in it one and two-thirds cups flour with one teaspoon cream tartar in it Beat well and flavor with vanilla. Bake In an oven not too hot. For frosting take & teaspoon of butterc about two tablespoons table-spoons hot water to melt butter, a llttl vanilla aud half cup cocoanut and confectioner's con-fectioner's sugar to make It soft j enough to spread easy. You may need more wetliug if it doesn't make enough. Fried ( abbage. j Cut up some salt pork into scraps and fry out In frying pan, then put a i eabbago of tho required size (according 1 in how large your family's appetite 1b), through your meat chopper, place In hot pork fat, add a little pepper and salt and fry until brown. |