M. G. M.
Spring Chickens.
Spring chickens may be either broiled or fried. They are especially liked fried in the southern way. Cut the chickens in pieces as for fricasseeing, have the frying pan very hot, put a quarter cup of butter in; when smoking, add chicken, cover and let fry until a golden brown on one side, then turn and fry on other. It usually takes two fryings to cook a pair of chickens, as a spider boils only one chicken. When the chicken is all fried lay the pieces on brown paper to absorb any fat. Add a tablespoonful of flour to the drippings in pan, add a cup of cream and stir the mixture until it boils, then add a tablespoonful of chopped parsley. Remove the chicken from the brown paper cover and arrange the pieces evenly on the dish and strain the sauce over them. Serve at once.
K. T. R.
Chicken Fricassee, With Peas.
Select a dry-picked young fowl, cut into joints, remove the skin, rinse in warm water, dip into cold water, drain, and dredge with flour. Put them in a warm saucepan and cover with hot water; add salt and pepper, a sprig of parsley and a piece of lemon peel, simmer two hours and remove chicken. Beat up the yolk of one egg with a gill of cream, add it to the warm sauce and whisk thoroughly. Arrange the chicken on a dish, pour the sauce over it, add as a border a quantity of hot, fresh or canned peas, and serve.
E. G. R.
Remarks on Entrees.
Entrees are the middle dishes of the feast, and not the principal course, as many suppose. They are a series of dainty side dishes in the preparation of which the cook demonstrates the extent of her capabilities. Should they be prepared in a careless manner, they cloy the palate and prevent that much-abused organ from appreciating the more important dishes of the feast. They should not only be nicely prepared, but much care and ingenuity should be shown in the arraying of them on the platter. To prepare palate-pleasing entrees one must study to please the eye quite as much as the palate.