FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until

needed the next day. Flour and sprinkle with salt and pepper; pour

boiling water over it, and stew three-quarters of an hour. Add

sufficient butter to fry a light brown.

In the commercial, while Frank roasts four fresh Cornish game hens, he showers; shaves; puts on a tuxedo; chills some champagne; arranges flowers in a vase; turns on soft music; and then opens the door to greet three ravishing beauties. The commercial has been so successful that the advertising agency produced a sequel, dramatizing an actual letter that arrived at Perdue Farms’ consumer relations department:

“Mr. Perdue, I have a complaint. I prepared four of your Cornish hens just as you did on T.V. I showered and shaved just as you did on T.V. I dressed as you did on T.V. I chilled the wine, and laid the birds on a bed of wild rice just as you did on T.V. Your advertising is misleading. No pretty girls have knocked on my door.”

People sometimes ask me if the original ad

Makes me jealous. Actually it’s my favorite.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

2 cups of maple syrup,
1-3/4 cups of granulated sugar,
3/4 a cup of cold water,
Confectioner’s sugar,
2 or more squares of Baker’s Chocolate,
1 teaspoon of vanilla,
About 1/4 a cup of fine-chopped almonds, browned in the oven.

Make fondant of the syrup, granulated sugar and cold water, following
the directions given for fondant made of granulated sugar (cream of
tartar or other acid is not required in maple fondant). Work some of the
fondant, adding confectioner’s sugar as needed, into cone shapes; let
these stand an hour or longer to harden upon the outside. Put a little
of the fondant in a dish over hot water; add Baker’s Chocolate and
vanilla as desired and beat till the chocolate is evenly mixed through
the fondant, then dip the cones in the chocolate and set them on a piece
of oil cloth or waxed paper. When all are dipped, lift the first one
dipped from the paper and dip the base again in the chocolate, and then
in the chopped-and-browned almonds. Continue until all have been dipped.

Tips for Saving Time in the Kitchen

_To halve baking time, select boneless chicken breasts. Cooking time is only 15-20 minutes at 350oF. A bone-in breast takes 35-45 minutes.

_Stir fry chicken can be done in as little as 4 minutes.

_Cook double batches and freeze the extras in serving size packages. On days when time is short, pop a package into the microwave for “fast food.”

_Take advantage of your supermarket’s time-saving convenience items. If you’re in a hurry, don’t bother to slice and chop your fresh ingredients. The salad bar has probably done it for you. You can also find time savers such as shredded cheese and frozen chopped onion. (The supermarket industry has watched restaurants and fast food stores take more and more of your food dollars away each year. They’re now doing everything they can think of to reverse this trend and make supermarket shopping so attractive, quick, convenient and economical that you’ll want to cook at home.)

_Learn to cook chicken in the microwave. A pound of broiler parts that would take 40 minutes in a 350 degree oven takes only 6-10 minutes in the microwave. See Chapter Four, Chicken in the Microwave.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Ingredients:

• 4 cups coarsely chopped apples
• 2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 t. vanilla
• 2 cups flour
• 2 t. soda
• 2 t. cinnamon
• 1 t. salt
• 1 cup chopped walnuts

Method

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13×9″ pan for 1 hr. Top with 10x sugar or whipped cream.

Jewish Recipes

Melt together one drachm of spermacetti, the same quantity of white
wax, and two fluid ounces of oil of almond; while these are still
warm, beat up with them as much rose water as they will absorb. This
is a very healing kind of cold cream. The usual cold cream sold by
perfumers is nothing more than lard, beat up with rose-water, which is
heating and irritating to the skin.

Jewish Recipes