Zurich Herald, 1955-02-10, Page 6f•rrT.rrrr►►►►7 ►►r'3I"TITIT7►7Yr,I
1 TABLE TALKS
The proper way to fry chicken
is a point that our cousins south
of the border have been argu-
ing about for untold years — an
argument that will never be
settled. I'm not going to take
sides or express a personal pref-
erence — but just pass along
recipes for "Southern Fried,"
"Maryland Style' and a couple
of others.
* a 4
Southern style is the fried
chicken most people below the
Mason-Dixon Line prefer. Other
methods call for an egg -and -
crumb coating, cheese coating,
batter coating, dipping in cream
or milk before coating, to name
a few.
Perhaps the most frequently
used spice for seasoning fried or
sauteed chicken is black pepper,
because it gives a flavor boost
to the bland chicken which is
not lessened by the cooking pro-
cess. Pepper should be added to
the flout before coating, and
gravy, also, is improved by the
addition of this spice. If you like
unusual spices with your
chicken, try curry, thyme, rose-
mary, or basil—just a pinch, re-
member—or add minced onion,
chives, shallots, or garlic. Al-
ways add these taste additions
with a light touch, testing to see
when you have exactly the
right amount.
* * *
If you like, serve your fried•
or sauteed chicken with fluffy .
white rice, with Spanish rice, or
with your own variation of the
rice that goes best with chicken.
Southern Fried Chicken
21/2 pound frying chicken,
cut into serving pieces
3/4 cup flour
2 teaspoons salt
1/ teaspoon ground black
pepper
1/, cup (or snore) shortening
Wash chicken and, while
damp, dredge each piece in the
flour to which salt and pepper
have been added. Heat shorten-
ing in heavy skillet (some people
WALKING NEST — This French
Moroccan actor wears a bird in
his turban while palying a part
in the movie called "Oasis." The
film is the first made as a joint
project of French and German
companies.
NO CAT "NIP" FOR HIM—"Monty,' the .lion, spikes all reports
that he's a beer drinker. The only Y stuff he would drink for the
photographer is water, which is being given to him by Clara
Croninger.
prefer half lard and half butter
for this shortening). Put in the
flour -dredged chicken — hot fat
should come up about half way
— and fry slowly, turning to
brown on both sides, until gold-
en brown and tender.
A regional fried chicken, sug-
gested by the American Spice
Trade Association, is this Mary-
land recipe that calls for eggs
and bread crumbs for a coating.
This is a favorite with many
fried chicken fanciers.
* * *
Maryland Fried Chicken
21 pound frying chicken, cut
into serving pieces
% cup flour
2 teaspoons salt
1/ teaspoon ground black
pepper
2 eggs, slightly beaten
14 cup water
11/2 cups fine dry bread
crumbs
1/4 cul butter
1/4 cup vegetable 'shortening
3 tablespoons water
Wash chicken and dredge
each piece in the flour to which
salt and pepper have been add-
ed. Dip each piece into egg
mixed with the 1/4 cup water,
and roll in bread crumbs. Heat
butter and shortening in
heavy skillet. Put in a few
pieces of the dredged chicken
at a time. Fry slowly, turning to
brown on both sides until gold-
en (be sure to cook slowly).
Place browned chicken in bak-
ing pan. Pour over it the fat
from skillet and 3 tablespoons
water. Bake uncovered in pre-
heated oven, 350°F. for 40 min-
utes. Serve hot with cream
gravy made from drippings left
in pan. * *
Fricassee of Chicken
1 chicken, cut up
1 cup milk or cream
Flour
Salt and pepper
to 2 egg yolks, beaten
Stew chicken until tender; re-
move from liquid. Boil liquid
until reduced to 2 cups, add
cream and thicken to medium
white sauce (use 2 tablespoons
flour for each cup liq'uid). Pour
sauce gradually over egg yolks,
beating while adding. Season to
taste. Place chicken in center of
platter; surround with steamed
rice or biscuit halves; cover with
sauce.
rive
ith Care
tlVA, STRANGEk--Three-year-olcd Raleigh Dorrough III takes
time out to get acquainted with a snow man, a stranger k
Columbus, Ga. It was a real trust for him, since snow enough
to build a snow man rarely falls this far $auth.
Feed Them
Magnets!
When a Cornish farmer's wife,
Mrs. W. Goudge, went to take
her washing from the line, she
found that two sheets, a dress,
an apron, tea towels and four
large dusters, had provided an
appetiser for Daisy, a cow.
Cows are ostrich -like in the
articles they will eat. In the
American Veterinary Medical
Association Journal, D. Harold
Cooper advises farmers to feed
two-inch magnets to their cows.
These will prevent the rusty
wire, nails and metal scraps
which cows swallow as they
graze from penetrating the
stomach wall. -
Useful Hints,. On
Paper.Hangbng
A good wallpaper is spoiled
and so is the room where it is
used when they don't belong to-
gether; and wallpaper in a sam-
ple book looks quite different
from wallpaper on the wall.
Dealers and decorators, realiz-
ing this, are usually willing for
a customer to take home a roll
of paper, since it is impossible
to get the desired effect with a
smaller amount. However, if
this is not feasible, you can get
a pretty good idea of how a
paper will look like by laying
two strips together in the studio.
For example, on a small sam-
ple an uplifted branch may be
quite inoffensive, but rising
branches repeated all over the
room may be anything but rest-
ful! And again, in a small piece,
pattern size
of the may ap-
pear to be what it isn't; for, in
general, a small sample will ap-
pear much more positive than
the completely papered wall.
A large pattern isn't neces-
sarily overwhelming, If the
color contrast isn't too strong
'or the outline too sharp. Often
a large pattern recedes on the
wall to a surprising extent.
I saw a perfect example of
this not long ago. A landscape
paper with a rather large motif
was used in a smallish hall in
an old house; but the colors
were so soft and blended so well
with the neutral background,
and the perspective was so good
that one didn't think of it •as
a large pattern at all, writes
Ethel M. Eaton in The Christian
Science Monitor.
It is well to remember when
choosing wallpaper that any
pattern that covers the back-
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Mix and sift into a bowl, 1% c. once -sifted pastry
flour (or 14 c. once -sifted all-purpose flour), 3 tsps.
Magic Baking Powder, % tsp. salt. Cut in fxnely
2 tbs. chilled shortening. Make a well in dry ingre-
dients and add 14 c. finely -chopped mustard pickle
in sauce and % c. milk; mix lightlywith
a fork, adding milk if necessary, to make
a drop dough. Drop in 6 portions, over
hot cooked stew. Cover closely and
simmer (never lifting the cover) for
15 thins. Yield -6 servings.
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Always Dependable
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ground closely will sink into the
wall, appearing quite unobtru-
sive. If you are counting on
wallpaper to give your room
character and interest, it would
be well to choose a clearly de-
fined pattern which stands out
either through color contrast
with the background or by large
open spaces surrounding it —
no shadowy outlines here!
And there are color pitfalls
to be guarded against when se-
lecting wallpaper; the same col-
or will look different in dif-
ferent surroundings. A soft yel-
low, for instance, will look
washed-out undera cold light;.
the same color in a sunny room
will gain intensity.
The accentuation of color is
also true of the cold shades.
Blues and grays will be cooled
by north or tree -shaded light,
while a warm light will streng-
then them. For sunny rooms,
choose cool backgrounds —
green, blue or gray — with the
design in the paper supplying
touches of a warmer color —
yellow, pink, peach, etc.
In rooms on the cold side of
the house, use papers with
warm backgrounds, such as
deep yellow, tan, peach, or
ivory, to get effect of warmth.
A delightful room in a little
country inn comes to mind. The
walls are plain soft beige, while
the ceiling is papered with the
gayest of gay chintz patterns —
rioting red roses on a beige
background. The effect is one of
welcome, warmth, and cheer.
After flying from Paris to open the. exhibition
the Commander -in -Chief of Allied Land Forces
In Europe takes the honour guard salute.
FOR THE CANADIAN AR}r If )V ,RUU S
This sketch shows the ceremony which attended the visit of the Seagram
Collection of Paintings;."Cities of Canada," to our Armed Forces stationed in Europe.
This visit to Canada's First Infantry Brigade stationed in Soest, West
Germany, was the 16th exhibition on the Collection's year-long 50,000 -mile international tour.
Everywhere it was shown, throughout Latin America and Europe, the Seagram
Collection received an enthusiastic welcome. But the reception it was given by our troops
was among the warmest of all, for here were more than paintings: here
were familiar and well -beloved scenes, here were native cities that awakened
cherished. memories ... here was a glimpse of home for those away from home.
the louse of Sea9 ram.
INTERNATIONAL TOUR: OTTAWA,'SAN JUAN, HAVANA, MEXICO CITY,. CARACAS, RIO DE JANEIRO, SAO PAULO, BUENOS AIRES,
MONTEVIDEO, ROME, LONDON, PARIS, GENEVA, STOCKHOLM, THE HAGUE, MADRID, AND A VISIT TO THE CANADIAN ARMED FORCES
IN SOEST, WEST GERMANY,
CURRENT CANADIAN TOUR: MONTREAL, CHARLOTTETOWN,••"HAtIFAX, ST. JOHN'S, SAINT JOHN, SHERBROOKE, TROIS-RIVI'tRES,
TORONTO,' QUEBEC, LONDON, WINNIPEG, EDMONTON, VANCOUVER, VICTORIA, CALGARY, PORT ARTHUR—PORT WILLIAM, SUDBURY,
SARNIA, WINDSOR, HAMILTON, KINGSTON, REGINA, SASKATOON, SHAWINIGAN FALLS, HULL.