The Chandler News-Publicist (Chandler, Okla.), Vol. 26, No. 39, Ed. 1 Friday, June 8, 1917 Page: 4 of 12
The following text was automatically extracted from the image on this page using optical character recognition software:
PAGE FOI R
THE CHANDLER NEWS-PUBLICIST
FRIDAY, .11 NE *. 1»1T.
HOW TO COOK A CHICKEN.
Sear by pouring boiling water over
_ the surface.
Beimitr feathers; remove hairs or After the meat baa been seared,
down by holding over a flame, con- thaa season and cook. Salt should
stauih changing the position until I never be added to meat until it hab
-- ----•—. t.e.'>.1 p, ,,,, ,,ar,-,t Very little water
should be added to meat, since it Is
composed of about two-thirds water.
One and one-bait pounds meat
and bone, one quart cold water, salt
Draw, stuge, clean thoroughly and
disjoint the fowl. Remove the meat
from bone. Grind the meat and add
the bones. Put all In a saucepan,
add the water and stand in a cold
place, slid cook over moderate beat
In a double boiler for six or eight
iiauit; tuu«e...B • ~~ r—--
all parts of the surface have been
exposed to the flame. Cut oB feet
ud draw out the pinfeathers, using
a small, pointed knife. Before re-
moving the entrails, wash very thor-
oughly on the outside, since the out
side skin is usually very dirty The
fowl mav be put in a pan of water
and be thoroughly scrubbed. There
Is a layer of fat under the olttslde
akin that prevents the washing out
of any of the Juices. After you feel
sure that it Is clean on the outside , „ I
remove the entrails and crop. Care hours, or cook In a tireless cooker
should be taken not to break the| strain and season. When cold, re
areen gall bladder which lies under ■ move the fat, reheat and serve,
the surface of the liver. Do not for- ■- -vkj-1 |f <'"•»' we
get to remove the kidneys and lungs.
which are found along the backbone
Before cutting the fowl up. wash the
Inside Do this by holding the open-
ing at the neck tightly together.
Pour a cup of cold water In and
this way two or three times, or unitl
you feel sure it is clean. Now, it Is
clean on the outside and on the 111
side, so there is no need for any
further washing. Cut It up without
washing any more, place It in a
bowl or crock. Keep In a retrigera
tor or a cool place until ready for
cooking Washing chicken after tt is
cut up draws out the Juices or flavor.
Chicken Is a delicately flavored meal,
so we must try to reiatn all of the
flavor Do not let chicken or meat
stand In water or salt, for both draw
out the Juices.
Metlual of Cooking.
Since meat Is a protein food, It
should not reach a high or boiling
temperature any more than milk or
eggs should Bolling hardens and
toughens the connective tissues, of
which we have already spoken The
more meat Is boiled the tougher it
gets. While on the other hand, If It
la given longer time and cooked at
n simmering temperature, these
tough tissues will be softened and
dissolved and the meat will be ten-
der. A very old fowl can be cooked
so It Is tender, and It is Just as
nutritious as a young one. The
older the fowl the longer It should
be cooked. The tireless cooker is a
good place for the cooking of meals
of any kind, especially tough meat,
because nothing ever bolls In the
In making soup or broth, we want
the flavor In the liquid, so we do not
sear the meat. Pul on to cook In
cold water and simmer.
Dress and cut up medium sized
chicken Put into a kettle and cover
with hot water. Add sail and aim
liter slowly several hours until the
meat Is very lender. Lift out the
chicken and make a thickening and
add to the stock for gravy. Season
Dumplings may be cooked in the
stock and served with the gravy.
Chicken prepared in this way may
be cooked In a tireless cooker.
Broiled t lilckrii.
Since and wipe, and with a sharp
knife rut through the backbone the
entire length of the bird. Lay open
the bird and remove the contents In-
slde. Cut the tendons at the Joints.
Sprinkle with salt and pepper and
place In a well greased broiler; broil
about twenty minutes over a clear
Are. turning frequently so that all
parts may be equally browned Re-
move to a hot platter and spread
with soft butler Frequent turning
when broiling or frying chicken pre-
vents It from becoming too hot when
subjected to a high temperature, thus
making It much more tender.
place on Its back In a baking pan.
rub the entire surface with salt and
spread, with two tablespoonfuls of
butter, the breast and legs. Dredge
the bottom of the pan with flour,
place in a hot oven, and when the
flour Is well browned reduce the
heal and then liaate. Continue haul-
ing every ten minutes until the
cooker, provided heated disks or
soapstones are used to furnish heat
to brown it.
Dress medium sized chicken and
stuff with a bread stuffing, sear it
in the oven for tifieen minutes
place in flreless cooker or oven
ICook two houra, or until thoroughly
One cup bread, one-third cup but-
ler. hay leaf, sage one-fourth up
boiling water, salt and pepper
; Add seasoning to the bread crumbs
anil pour boiling water, to which the|
butter has been added, over the bread
1 One cup cold cooked chicken, one i
Icup celery, mayonnaise dressing
Cut thicken into half-inch ,ubes
Cut celery Into small pieces, anti
combine with the chicken Add
enough mayonnaise dressing to make
it possible lo mold the salad Serve
|on crisp lettuce leaves and garnish
with slices of hard-cooked eggs A
cup of nula may be added If desired.
I'rleasset* of t Tilcken.
Cut the chicken in pieces as for
frying Season and roll in flour
place the pieces In a baking dish or
roaster and pour a cup of boiling
water over It Have the oven very
hot tor the first fifteen minutes of
the rooking, then lower the tempera,
lure lo a simmering temperature
Keep this temperature until the
chicken is done. Remove the lid and
brown before serving
These recipes were laken from
Circular No. 77", by Miss Mary E.
Cresswell and Miss Ola Powell of the
United Slates Department of Agri-
hIG MV the well known stallion, son of Bed-,
ford Jim; and Kansas Tom. that mammoth
jack, will make the season of 1917 at my
w agon yard. As both of these animals are
well known throughout Lincoln county, breed-
ers know just what they are getting. You are
not taking any wildcat chances speculating
on an unknown proposition.
CHOCTAW is a black jack, 3 years old, regis-
tered, 14 hands high. Come in and see him.
He’s a dandy. $10.00 to insure living colt.
It Will Pay Yau to Look These Animals Over Belore Breeding
Your Mares Elsewhere
I invite your patronage and assure
you of high class services. ||
R0SC0E R. E RET WELL, (>pt<*melri.sl, CHANDLER ||
Wilk B. I. PrclHtll h $•• *«d XX
Never Neglect A t old.
A chill after bathing, cooling ofl
suddenly after exercise and drafts,
give the cold germs a foot-liold that
may lead to something worse. Safe-
ty requires early treatment Keep
Dr. King's New Discovery on hand
This pleasant balsam remedy allays
inflammation, soothes the congh and
repairs the tissues Belter be safe
than sorrv Break up the cold with
lir King's New Discovery before it
Is too late • At your druggist. Rile.
In order to have a well flavored I chicken is cooked. For basting, use
niece of meat it is necessary lo keepjune tablespoonful of butter, melted
. .tvi1.. I____, h., soar. Its t u rv.thirilu Ilf
pin C VI SSJX s»v .V ..e .........—
the Juices In This Is done by sear-
ing It before putting It on to cook
There are three methods of sear-
ing ill The meat is placed In a
very hot frying pan and turned every
minute until a good coating Is formed
on the entire surface. (2) Very
Irregular pieces of meat, as a whole
fowl, for baking, should be Beared In
the oven This Is done by having the
oven very hot for the first fifteen or
twenty minutes that the meat is in
the oven, then lower the tempera-
ture for the rest of the cooking (3)
In two-thirds of a cup of boiling
water, and after this Is gone use the
fat in the pan. During the cooking
turn the chicken frequently that II
may may brown evenly, if a glazed
surface Is preferred, do not dredge
during the baking, but If a crusted
surface is desired, dredge with flour
during the tiakfng. When the breast
meat Is tender, the bird Is sufficiently
cooked A four-pound chicken re-
quires about one and one-half hours.
If preferred, .this method of baking
chicken can be done in flreless
Your Face is Our Fortune
Easy Shave*, Best Hair Cut*, Clean Bath*
You Like Them and Can Have Them at
THE CENTRAL BARBER SHOP
S. C. JOHNSON, Proprietor
Opposite Jacobs' Department Store Chandler, Okie.
M \KK <11 It CATTLE FEED
SOLDIERS—NOT Tit KS.
\ War Slogan for the South.
Washington, D. t'., June 6.—Faced
by the war demand for more meat,
let us take advantage of an oppor-
tunity which lies close to hand. Let
us recognize that it is our definite
duly to turn our abundant grasses,
our cheap and available concentrated
feeds, and our mild climate to good
account in the production of beef and
milk and butter. And let us realize
that to do this we must work to-
gether to remove the great obstacle
Not only will the elimination of the
tick make possible the greater and
more profitable development of our
native < attle It will make possible
also the bringing in of better beef
and milk producing stock which now
. an not live under tin attacks of ticks
and the deadly germs of cattle fever
which they transmit Extermination
of the tick, therefore, will give us
quick, direct returns in the form of
increased growth of native stock, and
it will at the same time lay a firm
foundation for the building up of a
much more profitable cattle raising
industry in a year or two—while the
war still may be in progress.
The south's battle against the tick
must not lag. It is not work which
may be dropped during the course of
war, the rnited States Department of
Agriculture points out. Rather it
must be pushed the more vigorously
In order that territory may be rescued
from the unsatisfactory and often un-
profitable cattle raising which the
tick Imposes, and devoted to the more
efficient and more profitable produc-
tion of meal and milk w hich may be
carried on in unquarantined territory.
The tick works for our enemies by
keeping down the supply of three of
jour most important foods. Let us
recognize this pest, therefore, as an
enemy also. And let us wage against
him, from today op. without Interrup-
tion, a war of extermination.
Jeff is a black mammoth jack, 16 hands high,
weight 1000 pounds when in good flesh. He
has proven himself a sure getter and his colts
are always in demand.
Hill make the season of 191" at the old Davenport barn in
Chandler. Service fee $10.00 lo insure living coll._
Geo. Wilson, Manager
Takr LAXVHVK* ffir j J?£VmhnT Uin'to cuVe .ny?s.VV!tehin£
Piles Cured In 6 to 14 D*ys
: ; &+♦+!♦♦♦*♦♦.......Ill I » > »♦»♦♦♦♦< I IHHHHWIWtHWWWDWWWWWHWWWW |
;; ! I ^ _ *
DO YOUR BIT
Serve Your Country by Enlisting Now in Our
_UNITED STATES GOVERNMENT-
Buy a United States Government Bond
And nav for it bv weekly deposits. You will not only secure a safe investment
A d on an easy saving plan, but you will also help the Nation financially.
Call and let us give you full particulars.
First National Bank, Chandler, Okla.
gHtHDfH'HI MH >♦«'* 1 t M-EEITCUH
- 9____________________ _■w~v—-
♦♦I I I I II I I I I II I »»♦»♦♦♦♦♦♦♦♦♦♦♦ IM * * 1111 1 I "H-**"1"1"*"*"*"
H-»'l H it't .M-q-q-E-EI-'E't-Ek-I-f■E4"t-E-E~|"f'E'E-H
Here’s what’s next.
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Nichols, L. B. The Chandler News-Publicist (Chandler, Okla.), Vol. 26, No. 39, Ed. 1 Friday, June 8, 1917, newspaper, June 8, 1917; (gateway.okhistory.org/ark:/67531/metadc913246/m1/4/: accessed August 14, 2018), The Gateway to Oklahoma History, gateway.okhistory.org; crediting Oklahoma Historical Society.