. The Boston Cooking School magazine of culinary science and domestic economics. se in an ironfrying pan until the fat is well triedout; skim out the scraps of pork. Putthe prepared chicken into the hot fatand let cook slowly about one hour,turning the pieces as needed to cookall sides evenly. If the chicken becooked too fast, it will be drv and too Corn-and-Oyster Fritters These fritters may be made witheither fresh or canned corn. If freshcorn be used, score the rows of kernels,lengthwise, on the cob, then press outall the pulp. For a cup of pulp beatan egg very light; add the corn pulp,half
. The Boston Cooking School magazine of culinary science and domestic economics. se in an ironfrying pan until the fat is well triedout; skim out the scraps of pork. Putthe prepared chicken into the hot fatand let cook slowly about one hour,turning the pieces as needed to cookall sides evenly. If the chicken becooked too fast, it will be drv and too Corn-and-Oyster Fritters These fritters may be made witheither fresh or canned corn. If freshcorn be used, score the rows of kernels,lengthwise, on the cob, then press outall the pulp. For a cup of pulp beatan egg very light; add the corn pulp,half a teaspoonful of salt, pepper totaste, one-third a cup of cream andhalf a cup of sifted pastry flour, siftedagain with half a teaspoonful of bakingpowder. Bring as many oysters asthere are pieces of chicken to the boil-ing point over a quick fire; cover andlet steam one moment, then removefrom the fire and drain on a soft a little of the fritter batter in atablespoon, on it lay an oyster, seasonwith salt and pepper, then cover itwith batter; with a teaspoon scrape. Fried Chicken, Maryland Style brown. When the chicken is cookedpour off the fat, leaving about threetablespoonfuls in the pan; to this addthree tablespoonfuls of flour, a scanthalf a teaspoonful of salt and a littlepepper; stir and cook until frothy, thenadd one cup and a half of cream, andcook and stir until boiling. Disposethe chicken on a hot serving dish, sur-round it with corn-and-oyster frittersand bacon rolls. Serve the sauce in asauce boat. the oyster and batter into a little hotfat in a frying pan. Proceed in thesame manner until the pan is the fritters cook until browned onone side, then turn, to brown the otherside. A slice of thin, mild-cured baconmay be cooked for each service andthe fat used for frying the fritters, or,the slices of bacon, rolled and fastenedwith a wooden toothpick, may be friedin deep fat. In the latter case, removethe toothpicks when the bacon is fried. SEASONAB
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
