The Portland Woman's Exchange Cook Book

Singe a fowl, draw and cut into pieces, rub with butter, and flour and brown in an oven. Put 4 tablespoons of butter into a frying pan and in it fry a carrot, a parsnip and an onion, all cut in pieces. Place the fowl in a stewpan with the vegetables and 1 quart of white stock. In the butter in which the vegetables were fried, brown 2 tablespoons of flour, and stir this in with the fowl. Mash the liver, cooked separately, and stir in with the fowl also, along with a tablespoon of capers and salt and pepper. Simmer slowly for y^ of an hour, add 14 ^^ ^ pound of mushrooms cut into small pieces and simmer for a quarter of an hour longer. Serve garnished with mashed potatoes. Chicken Souffle in Chafing Dish. In the blazer melt 1 tablespoon butter, in this cook 1 tablespoon flour, salt and pepper. Add 1 cup of chicken broth or milk, stir until boiling, then stir i/^ cup soft sifted bread crumbs, 1 tablespoon chopped parsley, 1 teaspoon scraped onion, and 1 cup of chopped chicken ; stir until again boiling, then beat in 2 yolks eggs beaten light, and fold in 2 egg whites beaten dry. Set the blazer in the hot water pan and let cook until the egg is set. Mrs. R. B. Sinnott, Southern Fried Chicken. Season flour well with salt and pepper, mixing thoroughly. Cut young chicken in 10 pieces, wash and dry, leaving the parts just moist enough to allow the seasoned flour to adhere to them. Put in frying pan equal parts lard and butter, and fry the chicken brown, turning frequently, as it must be thoroughly cooked. Take from pan, add cream or milk to the gravy and cook until quite thick, pour over chicken and serve. More cream and less cooking gives the white sauce, but brown sauce is what Southern cooks prefer. Mrs, Nicholas Kittle. Chicken, Spanish Style. Fry 1 bay leaf, 1 clove garlic, minced, and 1 red pepper in 1 cup olive oil. When these are done add 1 chicken, cut in pieces. When light brown, remove the chicken to saucepan, strain the oil over it, add Yi can tomatoes, 1 tablespoon salt, 1 level tablespoon Spanish saffron, and 3 cups water. Cook at least 21/2 hours, then add one cup rice, and cook 1 hour longer. Serve with lettuce and French dressing; with French bread, split buttered, and heated in oven ; and with claret. Chicken Sweetbreads and Veal Loaf. 1 lb. cold boiled chicken, cut fine. 1 lb. cold boiled veal, cut or chopped. 1 lb. cold boiled sweet breads, chopped. 2 tablespoons flour. f • 2 tablespoons butter. Cup milk or cream. Cup fine bread crumbs. 1 egg, well beaten. Salt and pepper. Heat butter, stir in flour, then milk until smooth, add all ingredients excepting bread crumbs, which place on top. Bake in moderate oven ^ of an hour. Mrs. Levi Ankeny, Walla Walla, Chicken Waldorf. Boil a chicken until it is tender; take it from the fire and remove all white meat, which cut into small dice-shaped pieces, adding two truffles, cut in the same way. Put the niixture into a saucepan with a pint of fresh thick cream, season with salt and pepper and allow to boil for 12 minutes, then thicken with 2 raw egg yolks diluted in two large spoons of madeira wine. Stir this thoroughly in with the chicken, also 2 ounces of fresh butter added in small bits, and mingle without letting it boil again, then serve. La Grange^ Ills, Duck Salmi.