Part 56 (1/2)

QUESTIONS

Why is chicken more readily digested than other meat?

What is the reason for cooking stewed chicken 15 minutes in _boiling_ water? Why is the salt not added at first? Why should the chicken finally be cooked at simmering temperature rather than at boiling?

What use can be made of the fat of a fowl?

What is the purpose of the eggs in Sauce for Chicken?

Explain fully why rice or toast makes a desirable addition to Stewed Chicken.

LESSON CI

CHICKEN AND PEAS

CHICKEN CROQUETTES

2 1/2 cupfuls chopped chicken or fowl Onion juice 2 tablespoonfuls lemon juice 1 tablespoonful parsley

SAUCE

1 pint cream or milk 1/3 cupful fat 1/2 cupful flour 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 teaspoonful celery salt

Chop the chicken very fine; add the seasonings. Make the sauce (see _Cream Toast_). Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat (see _Fried Oysters_). Drain on paper. Serve at once with green peas.

An egg may be beaten and added to the sauce, before mixing it with the meat.

QUESTIONS

What is the purpose of cooling the chicken mixture before shaping it into croquettes (see Experiment 17)?

How many croquettes does this recipe make?

How many cupfuls of chopped meat can be obtained from fowl of average weight?

What is the average weight of a chicken one year old? How long does it take to cook it?

What is the average weight of a spring chicken?

What is the present market price of spring chicken? Of fowl?

Compare the composition of fowl with that of round steak, using _U. S.

Department of Agriculture Bulletin No. 28_. Also record the percentage of refuse in a fowl when it is purchased. Considering the refuse in fowl, what is the price per pound?

Tabulate the percentage composition of fresh and dried peas and beans, and of dried lentils. Which are richer in protein, the fresh or the dried vegetables (see Figure 76)?