Center for Labor Education & Research, University of Hawaii - West Oahu: Honolulu Record Digitization Project

Honolulu Record, Volume 10 No. 9, Thursday, September 26, 1957 p. 5


Through A Woman's Eyes
Let's Talk About Food

By Amy Clarke

More sins are committed in the name of fried chicken than almost any other dish.
If the meat has a burnt, smoky taste, the frying fat was too hot for too long a time.
Many cooks undercook chicken, assuming that when the skin is brown, it is done.
For perfect fried chicken every time, follow these rules:

1. Use any fat, but do not let it get too hot. I am partial to peanut oil. A layering of 14 inch (melted) is ample.

2. Use a beaten egg (2 if necessary) as a dip. This seems to produce a tastier coating than flour, milk, or batter.

3. Brown the pieces fairly rapidly, turning over as soon as one side is browned. If all pieces cannot be browned at once, remove the first-browned ones, brown the others, then replace all in the cooking utensil, which should be a deep heavy skillet.

4. Sprinkle with salt, pepper, and pure garlic powder. Turn the heat down very low, cover tightly, and simmer about 30 minutes.

5. Remove cover, cook for 5 minutes for crispness, and serve.
A good accompaniment for fried chicken is:

German Style Cauliflower

Cut off the root ends of the cauliflower as close as possible, but leaving the vegetable in one piece. Almost cover the cold water, bring to boil, and cook rapidly until tender, turning upside down near the end of cooking time. Remove from kettle and drain.

In the same kettle or in a skillet, melt about 2 tbsp. butter, stir in about 1/2 cup dry breadcrumbs, and stir until crumbs are brown. Put cauliflower in serving bowl and pour the butter-crumb mixture over. Minced onions or green peppers can be browned along with the crumbs if desired.

A word about bread crumbs: if you do not hoard them, this is one habit you should develop. Commercially packaged bread crumbs are never as good.

Every time you slice a loaf of bread from the baker's, a few crumbs fall off. Even if there is only a teaspoonful, gather them up carefully and store them away. I use a small plastic freezer box with a tight-fitting cover.

It doesn't take long for a good-sized amount to accumulate. The minglings of different flavors makes for a very interesting blend—whole wheat, rye, caraway, toast crumbs.

You can use them in many casserole and vegetable dishes.

NOTE: Don't put soda cracker crumbs in with breadcrumbs. I made this mistake once and the result was a sodden pasty mess when I tried- to fry it."

Another Contest

Here is a recipe for a line party dessert. I was given this recipe under the name "Jellied Twosome," but I have always felt it deserves a better name.

If you can think of a better one, the ' RECORD will pay $3. Send all entries to me c/o Honolulu Record, 811 Sheridan St., Honolulu, Hawaii.
All entries must be in by October 26, 1957. The winner will be announced as soon as the committee of judges comes to a decision.
2 envelopes plain gelatin
1 cup orange juice 1/2 cup cold water
2/3 cup sugar 1/4 cup lemon juice
1 cup boiling water
2/3 cup sweet red wine or sherry
1 small can drained, crushed pineapple
Soften gelatin in cold water for 5 minutes, in a large bowl. Add sugar and boiling water. Stir until sugar is dissolved. Add orange and lemon juice; stir.
Pour half of this mixture into another bowl. Stir the wine into one half, and
chill both mixtures. When the plain half is thickened and begins to set, fold in
drained, crushed pineapple.
Chill both flavors until set. To serve place a large spoonful of each in serving dishes. Top with a dollop of whipped cream.

Note: If you want the flavor of the wine, make this a day or two before you intend to serve it.

p /> I do not say that at odd hours a patient must be given the regular hot dinner or supper. Few people would expect this.
But what is so complicated about opening and heating a can of soup, making some toast, or preparing instant coffee or tea? Why cannot a night nurse do these simple things after the kitchen to closed? Is it just too much trouble?

It is only common humanity to feed the hungry. If our hospitals are too big, too complex, too impersonal to do these small kindnesses for the sick, something is very wrong.