Try This Mayonnaise
Dressing and Variations
Fundamental Recipe: 1 teaspoon mustard, ! tea
spoon salt, 1/k teaspoon pepper, V'h teaspoon pap
rika. tiny bit of cayenne, 1 egg v*>lk 4 tablespoons
lemon juice, 1 t-j cups salad oil. Mix the dry in
gredients, add the egg yolk and mix well. Add
the oil a very little at a time at first ; then when
an emulsion is made, add the oil and the lemon
juice alternately.
VARIATIONS
Thousand Island Dressing: To one cup mayonnaise
add 2 tablespoons chili sauce, 1 tablespoon chop
ped onion. 1 tablespoon chopped pepper.
Cucumber Sauce: To 1 cup mayonnaise, add l cup
whipped cream, t cup diced cucumber, drained.
Dressing Tartare: To 1 cup mayonnaise add 1 \ cup
minced sweet pickles.
California Dressing: To 1 cup mayonnaise add 1 i
cup minced ripe olives, >4 cup minced green olives.
Russian Dressing: To 1 cup mayonnaise add 1 ( cun
pimientoes finely minced, 2 tablespoons green
pepper, 2 tablespoons catsup.
Manhattan Dressing For Meats: 1 0 I
To one cup may- c u p mayonnaise
onnaise add 1 add U cup spiced
hard cooked egg, currants. Jt table
minced fine; I spoons finely
tablespoon caper*, .
1 tablespoon mmce.l preserved
sweet pickles. ginger.
*
* Successful cake
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success? Can you always make light,-'fine
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as spuq sugar, loaf cake tender and smooth as thick
® cream, gingerbread that melts in the mouth ?
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Ordinary vs Milk-Fed Chicken
Milk Fatted Poultry
C>l HICKEN—fried, boiled, roasted,
j stewed, fricasseed, etc.—is the fa
vorite dish for Sunday dinners,
holidays and other special occasions.
It is, therefore, strange indeed, that
a food so popular should he so little
known as to its preparation and han
dling. To consumers “chicken :s chick
en” and buying one is a game of chance.
While Ihe experienced housewife
may successful in selecting a chicken
satisfactory to her as to size, age, fatness
and tenderness, yet on the most im
portant point of all—flavor of the meat
—she takes a chance and is often more
or less dissatisfied.
It is a fact that poultry meat takes
on the flavor of the food eaten more
quickly and more completely than any
other meat used for human consumption.
The reason for rank and unpleasant
flavors or odors in poultry meat is usually
this—bad or odorous food.
Poultry originates, of course, on the
farms. These farms are of every de
scription and the poultry is raised by all
types of people, ranging from the
few who are interested in raising
the best possible poultry under the
most favorably conditions, to the
many who are wholly indifferent.
All this poultry—good, bad and
indifferent—goes to market. The
poultry that is killed and sold as it
comes from the farmer is the kind
that housewives are more .or less
dissatisfied with. It is not claimed that
all farm poultry is undesirable, for there
are some farmers who are careful about
the feeding of their poultry, but the
chances are against you in making a se
lection from this kind of poultry.
The proper way of preparing poul
try from the time it is marketed until it
is ready for consumption has developed
into a scientific method. Only good,
sound, healthy poultry is purchased from
the farmer. It is then fed on a feed that
is properly blended to give the correct
amount of protein, carbohydrates, fat,
mineral matter and fiber; together with
fresh buttermilk to produce clean, sweet
flavored meat. Other factors that con
tribute to the proper meat development
of the poultry is clean, sanitary quar
ters, free from noise, excitement or exer
cise. Their days are made up of eating,
resting and sleeping.
During the 10 to 12-day feeding pe
riod, the character of the flesh almost
completely changes. Much of the water
in the tissues is replaced by food oil. All
the barnyard and other undesirable
flavors are eliminated.
The meat becomes clean and sweet,
and there is about 5* per cent more of
edible meat on milk-fatted poultry than
on ordinary poultry of the same size and
weight.
The comparison of the two methods
of handling poultry, as mentioned
above, will prove to you why
milk-fatted poultry has clean,
sweet-flavored meat of a better
quality.
You can be sure of getting
tine-flavored, sweet-moated poul
try by insisting on milk-fatted
poultry. Having used milk-fatted
poultry, you will not he satisfied
with the ordinary kind.
There are a variety of ways of pre
paring poultry that are tasty, satisfying f
and economical, too. The following are *
a few suggestions:
Creamed Chicken a la King.
1C. cups diced breast of cooked
chicken, 1C. cups milk, 4 tablespoons
butter, t tablespoons flour, 1 cup mush
rooms, 1 (. cup green peppers, 2 egg
yolks. 2 tablespoons lemon, 1 ( teaspoon j
mustard, t 1 ■> teaspoons salt, 1 teaspoon
paprika.
Make white sauce by making a paste |
of melted butter and flour and pour hot
milk into it, stirring until smooth. Saute
mushrooms and add to sauce with
minced green pepper and chicken. Heat |
egg yolks and add seasonings, add to i
rest of mixture. Heat until the boiling
point is reached, simmer slowly 10 min
utes? Serve on toast. Recipe serves ->ix.
Chicken Fricassee.
;» pounds chicken, t onion. 2 cloves,
1-6 bay leaf, 1 t. cup chopped salt pork
fat or other fat. ' ; cup flour. 1 teaspoon
i -ill.
L Singe, draw and disjoint, three
2? pound chicken. Wash and rinse
carefully. Put into a saucepan with
3? 1 quart of water. 1 sliced onion w ith
2 cloves pressed into it. bay leaf
c and salt. Summer slowly until ten
Lder. Remove chicken and brown
the pieces, dredge generously with ^
the flour, salt and pepper in the i
'.ill pork fat or otlwr fat in a frying
pan. When pieces of chicken are nicely
brown on both sides, add the water or
stock in which the chicken has been
cooked, if the gravy is not thick enough,
add flour thickening to it. Season to
taste. Arrange the browned chicken
on a platter. Pour the gravy over it.
Surround with a border of boifed rice.
Chicken Croquettes.
2 cups chopped chicken, cooked ; l ->
teaspoon salt, 1 cup thick sauce, 1« tea
spoon pepper, few grains cayenne, few
drops onion juice, yolk 1 egg.
Mix the ingredients in order given.
Cool, shape into balls, cylinders or any
desired shope. Dip in egg, crumbs and
egg again. Fry in deep fat.
Fried Chicken.
Dress, clean and cut up a fowl. Dip
in egg and rolls in cracker crumbs,
which have been buttered. Place in
roaster.
Pre-heat the oven for 15 minutes at
550 degrees, then sear uncovered for 20
minutes. Cover and bake for 10 min
utes at 500 degrees for rest of time, al
lowing 20 minutes per pound. Make
gravy the same as for roasted chicken.
SMART LITTLE DINNER
Vienna Sausage ami Fried Apple' A
Mashed Sweet Potatoes
Sauerkraut
Tewksbury Suliduiihr .
Brown I run of Vienna sausage in ’
I able.'pnotis of haron I at. Add I large
apples, cored hut not peeled, out in
pie* es, >4 cup of water. Put browned
.ausnge on top and cover until apple*
are tender, uni over ami udd S cun
maple syrup and increase heat until ap
ples brown.
Canned sauerkiaut is thoroughly
cooked and needs only reheating.
Toast medium slices of sponge cake
tinlil golden brown. Spread thickly with
raspberry jam and put together like
andwichea Top with whipped cream,
marshmallow cream, or vanilla ice
cream.