_Fireless cooking_: Every household should have either a good steamer or
a fireless cooker. Both are savers of time and fuel and food. They
emancipate the women. Those who have fireless cookers and plan their
meals properly do not need to spend much time in the kitchen.
Place the meat in the fireless cooker, following the directions which
accompany it. However, if they tell you to season the meat, omit this
part.
_Smothering_ is a modification of baking. Any kind of meat may be
smothered, but it is especially fine for chickens. Take a young bird,
separate it into joints, place into a pan, add a pint of boiling water.
If chicken is lean put in a little butter, but if fat use no butter.
Cover the pan tightly and place in oven and let it bake. A chicken
weighing two and one-half pounds when dressed will require baking for
one hour and fifteen minutes. Keep the cover on the baking pan until the
chicken is done, not raising it even once. Gravy will be found in the
pan.
Pressed chicken is very good. Get a hen about a year old. Place it into
steamer or fireless cooker until so tender that the flesh readily falls
from the bones. Remove the bones, but keep the skin with the meat.
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