The Barnwell people-sentinel. (Barnwell, S.C.) 1925-current, June 03, 1926, Image 3
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THURSDAY, JUNE SRD, ItM.
BARNWELL PEOPLE-SENTINEL, BARNWELL, SOUTH CABOUNA
“Gift* That U*t”
FOR GRADUATION.
\ 4
>
Watches, .Compacts, Cuff Lipks,
Rings, Belt Buckle Sets, Pen and
Pencil ’ Sets, Gold and Platinum
Diamond Bar Pins and many other
appropriate articles.
In the Kitchen
Famous Gsoks
If
7 Come in / and let me show you.
P. W. Stevens
Jeweler and Optometrist
- -BARNWELL, SO. CAR.
Advertise in The People-Sentinel
The
BULL’S EYE
Editor mud Qoutral Mmnuqer
WILL ROGERS 7
FIVE WAYS TO PREPARE
CHICKEN
These Are Favorite Recipes
of Four Famous Cooks
(Editor** Note: This U one of m aertee of
uuuaual cook in* article* contributed to
thi* paper by si* famou* cooks.)
Chicken is a yniversal favor
ite. Very few folks can find it
in their hearts to refuse a
second helping of this appetiz
ing fowl. Four famous cooks
give tempting
recipes for
cooking it —
fricassee, fried,
broiled, stewed,
and soup.
There's Variety
. ~. enough for
\ everyone!
Mrs. Sarah
Tyson Rorer,
the Philadelphia cooking ex
pert, has a recipe for a de
licious chicken corn soup.
“This is an excellent dish,"
she says. “With a salad,
coffee, and a bit of ripe cheese
it maltes a wholesome meal.”
* Chicken Corn Soup
Her direction* follow: Sing*,
draw, and cut up as for stewing a
two year old hen. Put It in a kettle,
and cover with three quarts of cold
water. Bring to a boll, and cook
until tender—about two hours.
Kemove chicken, skim the broth,
and put it hack on the burner. Add
two medium sized onions chopped, a
teaspoon of aalt, dash of pepper, and
a box of noodles. Add one pint of
canned or fresh cut-off corn. Cbver
and cook 10 minutes. Add the chicken
cut into small pieces. When hot,
serve. If loo thick, add milk to
thm.
* Mrs. Sarah
Tyson Rorer
w
No Governorship
For Mine
My good old friend the Gov
ernor of Oklahoma was in to see
me at the theatre the other night. 1
had just had humorous mention as
a candidate for that position, as
they wanted to revive the Populist
Party with me as the Standard
Bearer.
Well, the Governor showed me
what had happened to a friend of
bis who had been defeated for Gov
ernor in our state, so he discouraged,
me. I won’t accuse him of doing it
purposely, but he did. His friend’s
campaign expenditures were as fol
lows :
“I kissed 6,000 babies; helped 42
voters thrash wheat; shook hands
with the entire State; smoked 3,000
sacks of ‘Bull’ Durham; cut 22
cords of wood ; helped brand 8,000
calves; spayed 4,000 of them; was
sprinkled 8 times in Methodist
Churches; totally immersed in cold
water in muddy creeks three times
by the Baptist; went to confession
iii every Catholic TowTi; pawl.dues
to M-Synagogues; charter member'
"of tKe Holy-Rollers; listened to .
800 get-together Kiawanis, Lion;,
and Rotary speeches; bought sheet,
and pillow slip in every Ku Klux
Klan in the State; and then I was
defeated.
* >
“ ‘Bull* Durham was my sole
satisfaction not only during, but
after election. It is the only thing
that stayed with me."
- rfsLL* $<rj>
Delicious Fricassee
For chicken fricassee, made ac
cording to the recip*- of Mrs. Kate
U. Vaughn. I.oa Angrien cooking ex
pert. self cl a young chicken, weigh- j
ing about 3M pounde. Beaaon ptcccpf
of chicken with aalt and pepper,
dredge with flour, and fry in hot
fat until brown. 1’lace in casserole,
uiid water and cook in hot oven, 3&0
degrees K. for one hour. Keep the
cover on the casserole.
As They Cook It ,, Out West”
Paciflo Coast fried chicken is de
licious. YOu hsve the word of Mrs.
Belle DeOraf for that. Mrs. DeiJraf
is a domestic science counsellor In
Han Francisco.
For this dish cut one medium
ftiZt d young chicken as for frit asset*.
Hpiinkie each piece with salt aud
pepper and dredge with flour. Heat
four tablespoons butter or chicken
fat in trying pan. Fry chicken until
well f* browned. - Covey with hot
water. Add one tablespoon minced
onion and cook until the chicken la
wndri, uoing a low flame. \\ hi-n
chicken is done, remove to serving
plate. It any liquid remains In pan,
drain off in cup.
Put 2 tablespoons of butter in the
pan. Add 2 tablespoons of flour.
Mix until smooth, then add 2 cups
of thin ceam. or cream and liquid
left to make 2 cups. Stir until
creamy. Then add one tablespoon
finely shredded green pepper, and %
teaspoon salt. Simmer a few min
utes. then pou^r around, not ovsr
the chicken.
To prepare the green pepper pour
boiling water over (t and let atand
10 minutes. Shred with scissors.
Tseo Southern Methods
■u<r^
VS. There will be another piece
in this paper soon. Look for iL
Gutaatecd by -j
Miss Boss Mlehaells. New* Orleans
domestic science specialist, comes
from the south, where chicken is one
of the most popular dishes. Shs
gives two southern way* of prepar
ing It. *
For southern broiled chicken, shs
says, select a very young chicken.
Clean, singe, and split it down the
back; It will almost )lo flat. Sea
son with salt knd pepper, and brush
melted butter all over It. Have a
broiler ready over a moderate Are.
Place chicken In It. and 1st It broil
•lowly for a half hour or a little
longer It the chicken is not s<r
tender.
Turn the chicken once In a while
to brown both sides. When dons,
place on a heated platter which haa
been garnlohed with sprigs of pars
ley or lettuce leaves. Pour meltad
butter over chicken, and serve hot.
With Brown Sauce
Chicken ^ prepared with brown
sauce is good served with rice, MUs
Mlehaells says. Hers are the In
gredients:
1 chicken
2 tablespoons lard
1 cprig each of thyme, pars
ley, and bay leaf
1 onion
' 2 tablespoons flour, salt and
pepper to taste
Clean and cut chicken in small
pieces. Season well with salt and
pepper. Chop onion fins. Put lard
Into deep pot. When hot add onion
and let brown. -Add flour. Let this
brown, and add chicken. Let sim
mer a few minutes with thyme,
S arsley. and bay leot chopped fine,
tlr oft*
>1
tlr often. When-all Is nicely brown,
add pints boiling water. Stir
until It begins to boil.
If necessary, add more aalt
pepper. Cover and let simmer
tender (about an hoar). The gti
liver, and heart may be eoohed
sauce, and served with boiled rice.
No matter If the chicken is eld or
young, you can ranks
you choooo on#
(Ssewret*
temthis
th
i
i'—. 1
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