. Diet in illness and convalescence. a dish, pour the macaroni and sauce over them, andserve. Or, instead of macaroni, use boiled rice, whichmay be prepared in the same way as the macaroni. Plain Boiled Chicken Throw the chicken, cut into pieces, in plenty of boil-ing water (enough to have some left, after the boilingis over, for sauce). Boil slowly until the chicken isvery tender, even if it takes all day. Thicken thegravy with flour, first rubbed smooth with a little coldwater. Season with pepper and salt. A pot-pie addi- 191 DIET IN ILLNESS AND CONVALESCENCE tion is generally made to this d
. Diet in illness and convalescence. a dish, pour the macaroni and sauce over them, andserve. Or, instead of macaroni, use boiled rice, whichmay be prepared in the same way as the macaroni. Plain Boiled Chicken Throw the chicken, cut into pieces, in plenty of boil-ing water (enough to have some left, after the boilingis over, for sauce). Boil slowly until the chicken isvery tender, even if it takes all day. Thicken thegravy with flour, first rubbed smooth with a little coldwater. Season with pepper and salt. A pot-pie addi- 191 DIET IN ILLNESS AND CONVALESCENCE tion is generally made to this dish. Or the chickermay be served in the centre of a mound of boiled rice,garnished with slices of hard, boiled egg and parsley,and with the gravy poured over all. Fried Spring Chicken The excellence of spring chickens depends as muchon their feeding as on their cooking. All chickensshould be drawn as soon as killed, and are better ifkilled a day before cooking. Do not wash them. Sev-eral hours before cooking the chicken dismember h%. FRIED SPRING CHICKEN and dip each piece hastily in a bowl of water; spreadon the table, sprinkle pepper and salt over all, thenturn and season also the other side. Roll each pieceseparately, while still wet, in flour. When ready tocook have two or three spoonfuls of lard in a sautepan or spider quite hot, in which fry, or rather saute,the chickens, covering them and watching that theydo not burn. The quicker they are cooked withoutscorching the better. When done, arrange them on ahot dish, pour out the lard from the spider, leavingwhat will stick at the bottom. Pour in one or twocupfuls of milk, thicken it with a little flour (rubbedsmooth with a little cold milk), season with pepperand salt, pass it through the grav}^ strainer, pour itover the chicken. Minced parsley is often- added tothe gravy. A circle of boiled rice or cauliflower around 192 FOODS the chicken, with the white sauce poured over both, isvery nice. Decorate with parsley. Chicken Ti
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