Show ia 11 1 1 at Z W riu 1 y serve chicken for economys sake see recipes below chicken cookery according to the commodity index which records the rise and tall fall of wholesale prices poultry today Is selling belling at prices we were paying in I 1 1926 needless to say this means ii that at a time when other foods have soared t 0 a r e d poultry is at a low level with a favorable supply find and price you can plan to use a lot of poultry now and give your family something of a treat with unusually prepared chicken dishes chicken should be cooked to fork tenderness there is little excuse for underdone or overdone chicken it if you follow the recipes given today with particular care to temperatures and time for the c cookery kery A moderate temperature Is best to ilse use for chicken so as not to shrink it too much make it dry or tough most people who like chicken say theres no better way to cook it than to fry it the generally accepted apted method Is as follows 1 rub seasoned flour into pieces for each pound of chicken blend va cup flour 1 teaspoon paprika teaspoon salt and scant Vs a teaspoon pepper save leftover left over flour tor for gravy 2 heat enough fat in a heavy skillet to give a depth of about ih inch using any desired fat A drop of water should sizzle when temperature pe pera ture of it fat Is lust just hot enough 3 start stait meaty pieces first slipping less meaty pieces in between as chicken browns avoid crowding use two skillets sk illets if necessary 4 As toon soon as chicken begins to brown about 10 minutes reduce heat and cook slowly until tender 30 to 60 minutes depending on size of pieces cover tightly as soon as it is a light uniform tan 5 turn 2 or 3 times with 2 spoons or fork and spoon to brown and cook evenly avoid piercing with fork 6 add 1 or 2 tablespoons water before covering especially recommended it if pan cannot be covered tightly or if ff bird Is heavier th than an 3 pounds 7 uncover last 15 minutes to re crisp skin if desired the liver and precooked heart gizzard and neck may be floured and browned with chicken the last 15 minutes 8 lift tried fried chicken to hot platter prepare gravy in pan drip pings huntington chicken serves 6 to 8 2 cups on ps macaroni tablespoon tables butter ji 14 tablespoon flour cup cream scalded 1 cup cream cheese 3 tablespoons pimiento finely cut I 1 cup hot chicken broth 2 cups cooked chicken dicea diced ill ced salt repper pepper cook macaroni make cream sauce of butter flour and cream add cheese pimiento and chicken broth mix add chicken and macaroni add seasonings pour four into buttered casserole bake in a moderate oven degrees degrades des 30 to 45 minutes lynn chambers menu chicken chop suey with mushrooms waldorf salad finger rolls new york lee ice crea cream almond cookies beverage recipe given chicken chop suey with mushrooms serves 6 cooked meat from 4 lb ib fowl 2 tablespoons fat I 1 cup sliced onion 1 cup shredded carrot 3 cups diced dicea celery I 1 green pepper shredded 2 teaspoons salt I 1 scant cup chicken stock or water vt to pound mushrooms mushroom 1 cup sour cream 4 tablespoons hour dour 4 tablespoons water or stock 2 tablespoons soy sauce 3 cups boiled belled rice or fried noodles cook onion in fat until light ye yellow I 1 add carrot celery green pepper salt and i the 1 cup water TI cook until vegetables IN I 1 are barely tender and liquid is fairly well ab ab sobbed about 15 minutes A add d d mushrooms sliced or whole sour cream and chicken pieces and bring to a boll bod blend flour and A 4 tablespoons water and stir into mixture C cook ook until thickened stirring constantly season to taste add soy sauce or serve it at table serve bubbly hot with hot rice or tried fried noodles barbecued chicken serves 2 to 4 i I 1 young chicken 1 to 2 j pounds cut in half giblets arid and neck barbecue sauce 1 teaspoon salt vi 14 teaspoon garlic salt teaspoon pepper I 1 tablespoon paprika 1 tablespoon sugar 1 I medium onion finely chopped I 1 cup catsup JY cup fat ti cup giblet stock or water cup lemon leraan juice or vinegar 1 A tablespoon worcestershire sauce clean and cook giblets by simmering in seasoned water lor for 1 to 2 hours or until tender prepare barbecue sauce by blending salt pepper paprika and sugar in saucepan add onion catsup tat fat a and nd water heat to boiling remove f from ro m heat beat add lemon juice and W worcestershire 0 sauce for basting during cooking blend cup sauce and cup giblet stock set aside remaining sauce for serving wl with th cooked chicken place neck and halves of chick chicken bol in skillet or dutch overl oven ba baste S te botn sides of chicken with the dil diluted buted a sauce cover tightly and bake in a moderate W oven about degrees I 1 hour baste once or twice remove cover baste with diluted sauce and continue cooking uncovered until chicken Is tender and browned about 1 hour released by western newspaper union LYNN SAYS to pan try fry is to cook in shallow know cookery terms fat in a skillet this is sometimes por for all ali Ite cipes called sau teeing to bake means to cook in an oven to broil or grill is to cook over or at a required temperature use an under a clear fire ere ar or in a broiling oven regulator or an oven thermometer oven do not pierce broiled foods it if you have no other othe r control with a fork or they will loose their juices to blanch means to dip in boiling creaming means letting food water usually for the purpose of stand at room temperature until it loosening the skins Is softener and then working with si a to fricassee means to try fry tn ln a wooden spoon or an electric mixer small amount of fat and to serve until it Is creamy the phrases 1 with a sauce often used of butter to sear means to subject the surface ai L 1 of a food to great heat |