HOUSEHOLD HINTS
By Mrs. Brevy Lilly Phone 2-4051
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Fried Chicken
Cut up chicken for frying, and
season with salt and pepper. Roll
in flour. Brown in three parts
lard and 1 part butter. Then put
browned chicken in roaster, pour
part of fryings and a little water
over it and cover with top—put
in oven and cook slowly until
done.—Mrs. Shelton Henderson,
ftAyr, Nebraska
• * * •
Rice
Prepare meat stock (with beef or
chicken) (keep stock simmering).
Melt 2 tablespoons butter and a
small amount of chicken fat
(about 1 tablespoon), brown in
melted butter 1 tablespoon chop
ped onion and Vz small clove of
gralic; add 1V£ cups tomato juice
and bring to a boil; add 1 cup rice
stir and boil hard until tomato
juice is fairly well absorbed; add
meat stock (about 2 dippers full
^ at a time, allowing each addition
to be absorbed before adding
more); when rice is cooked, but
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not mushy, turn off fire (have the
meat stock well absorbed);—
Sprinkl^ with about 4 tablespoons
grated cheese, few grains pepper,
salt if needed, and a few grains of
nutmeg. Stir sprinkled ingredi
ents well into rice. Serve im
mediately.—Minnie V. Cerveny,
1811 Otoe
* * * ♦
Peppermint Cake
1 cup shortening
1 cup crushed peppermint stick
candy
3 cups flour
3 teaspoons baking powder
Vz teaspoon salt
1*4 cup milk
6 egg whites beaten stiffly
1 teaspoon vanilla
Cream shortening and sugar,
crush peppermint candy between
heavy canvas. Add the candy
and cream well, sift flour before
measuring sift <|ry ingredients
together and add alternately with
the milk. Fold in the stiffly beat
en egg whites, add vanilla bake
30 minutes—350 degrees F.
I —Mrs. B. F. Rooks, Parsons, Kans.
—>•<—>»<——•*>•<—>■<—>•<—
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May 9, 1947
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When You
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I
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— FLOWERS —
From our own Greenhouses
Artistically Arranged for Every
Occasion
D. L. “DELL” TYRRELL
TANNERS FLOWERS
Phone 6-2413 1133 No. Cotner
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