A laboratory manual of foods and cookery

Place a cup in center of baking dish to hold up crust if the baking dish is large. Have the brown sauce and chicken hot when the crust is added. Bake in a hot oven. Chicken en Casserole Dress and clean a young, tender fowl and cut in pieces for serving. Spread with ^ c. butter, put in a casserole and sprinkle with salt and pepper. Pour over i c. boiling water, cover, and cook until chicken is tender, the time required being about i hour. Add i c. cream and 2 c. mushrooms. Cook 10 minutes and thicken with i tbsp. flour, diluted with 2 tbsp. water. Creamed Chicken Equal parts cubed chicken and medium white sauce. Use chicken fat instead of butter and half milk and stock for the liquid in the white sauce. POULTRY 157 Chicken a la King Ingredients : i c. chicken cut in strips 3^ tbsp. fat | c. sauteed mushrooms i tbsp. cornstarch | c. pimentoes i| c. stock | c. peas or half milk and stock \ c. string beans | tsp. salt i egg yolk Creole Chicken Ingredients : 4 tbsp. butter 4 tbsp. flour 1 c. finely chopped onion 2 c. chicken stock 2 c. stewed tomatoes i finely chopped red pepper | c. celery salt i chicken Method : Cut chicken in pieces for serving. Brown chicken in butter with the onion. Remove chicken, add flour, chicken stock, tomatoes, red pepper, celery, and salt. Cook until flavors are well blended. Prepare chicken in sauce and cook until tender, adding more water as liquid evaporates. Arrange on serving platter ; surround with gravy and garnish with cooked macaroni and parsley. CHAPTER XI THERE is a steadily increasing tendency towards better conservation and more economical utilization of the fishery products as food. The Government maintains a Bureau of Fisheries and has established stations on the coast and inland lakes for the study and protection of these food supplies. The fishery industries are capable of great development both by improved methods of handling the well-known species and by utilizing as food the flesh of species formerly neglected. According to the quantity of fat it contains, fish may be divided into two classes : (a) lean, or white fish, and (b) oily, or dark fish. The flesh of lean fish is light in color and the oil is concentrated in the liver. The flesh of oily fish is dark in color, and the oil is distributed throughout the body. Cod, halibut, haddock, etc., are white fish. Salmon, mackerel, herring, etc., are dark fish. Fish may also be divided into two classes, according to the water in which they live, fish from the sea being termed saltwater fish, and those from inland lakes and rivers, fresh-water fish. Detailed information in regard to the various species of food fish may be obtained from the Reports and Bulletins of the United States Bureau of Fisheries. Fish is at its best when cleaned and cooked just after being caught. Fish to be sold " fresh ' may be sent directly to market or may be kept in cold storage either chilled to ice temperature or hard frozen. In selecting fish see that the flesh feels firm, that the eyes are bright and bulging, and that the gills are red and free from blubber.