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Show CHICKEN MENUS HIGHLY POPULAR Every since the good old days when the trusty "blunderbuss" of the pioneer used to bring down coveys of partridges and quail and an occasional wild turkey along the virgin trail ol the wilderness, , plump, juicy, well cooked, soul-satisfying poultry and "chicken fixin's" have been a source of gratification to many people. The humble hen and her descendants descend-ants of both genders have proved a delectable topic of conversation at many a boarding house. From the tender "back piece" to the brittle cartilage at the point of the breast bone, and from the neck to the 'Parson's 'Par-son's nose" every morsel has its own separate and distinct appeal to the human appetite. Few can resist it, and even babes in arms have been known to gnaw at a roast wing with greasy satisfaction. Even with the advent of the cabaret and the "hot dog" lunch places the importance im-portance of chicken on the menu has not been forgotten nor replaced. To the housewife who has the wherewithal wherewith-al to obtain a chicken and the skill to prepare it, there is no need to worry over what shall be the crowning glory of the feast spread for special "company." "com-pany." There are many ways of making the ordinary barnyard variety of fowl taste delicious beyond the wildest dreams. A few recipes of a safe and sane nature from the Wisconsin Farmers' Farm-ers' Institute Cook Book are added as an aid to cooks in search of other ways to serve this popular meat: To Roast Poultry. One rule will apply to all poultry. Have oven very hot until skin is browned, then cool, and if poultry Is stuffed, cook twenty minutes to the pound; unstuffed fifteen fif-teen minutes. Salt pork is very nice to use for basting purposes; baste frequently; fre-quently; when half done add one tea-spoonful tea-spoonful of salt and one-fourth tea-spoonful tea-spoonful of pepper. Chicken Fricassee. Dress, clean and cut up the fowl, put in a ketHe, cover with boiling water, bring to a boil, then simmer until tender. When half done add pepper and salt; flniBh cooking, thicken the stock, add a little cream if you can spare it. The time for cooking must deppnd upon the chicken or fowl used; an old one ny be stewed this way for three hours. Maryland Chicken. Dress, clean and cut up a chicken; sprinkle with salt and pepper; dip in flour, egg and crumbs; place in well greased dripping drip-ping pan and bake in hot oven, basting ! with one-third cupful melted butter. Arrange on platter and pour over two cupfuls cream sauce. Creamed Chicken. One ann one- I half cupfuls cooked cold chicken cut j In dice, one cupful white sauce, one-eighth one-eighth teaspoonful celery salt. Heat i chicken dice in sauce, to which cel- 1 ery salt has been added. |