Atlanta Daily World

Augusta Says:
COOK
And Enjoy It

Last week we discussed chicken. This time there are some chicken recipes for you that I believe you'll like. First, because you've heard so much about it, is the recipe for chicken a la Maryland.

CHICKEN A LA MARYLAND
Cut up a frying chicken weighing about 2½ pounds the way you like it—quartered or in smaller pieces. Wipe the pieces well, dip into cold milk, then seasoned flour. Fry to a golden brown in heavy pan, using enough fat to half cover the chicken. Lift the pieces out as soon as they are brown and put them in another pan. Cover the pan closely and place in a moderate oven (350 degrees) and cook until the chicken is tender.

Cook the neck, backbone, and wing tips with a little carrot, onion and parsley in some water until tender. Strain the liquid and use equal parts of chicken stock and milk or cream to make a cream sauce.

When the chicken is done, place it on a hot platter and pour the cream sauce around it.

CHICKEN GUMBO
1 small broiler
seasoned flour
2 tablespoons bacon fat
1 onion diced
½ cup chopped tomatoes
1 cup finely cut okra
1 green pepper, chopped
3 green onion tops, chopped
2 quarts boiling water
2 tablespoons chopped celery
1 teaspoon thyme
1 bay leaf
1 carrot, diced
1 thin slice garlic
salt and pepper

Cut up the broiler and roll in the seasoned flour. Heat the bacon fat in a heavy pan and brown the chicken. Cook the onion in the same fat until beginning to brown, then add tomatoes, okra, green pepper, and onion tops and continue cooking, covered for ten minutes. Add all the remaining ingredients and cook slowly for one hour. Serve in soup plates, and have rice with it served in a separate dish.

CHICKEN LIVER HORS D'OEUVRES
Cut chicken livers in halves, wash them and spread them with a mixture containing equal parts of mustard and finely chopped olives. Cut slices of bacon in halves. Wrap a piece of bacon around each chicken liver, secure with tooth picks, and roll in bread crumbs. Bake in a hot oven (425 degrees) for 10 to 15 minutes.