A real remedyIf your office is anything like mine, you've...


February 14, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

A real remedy

If your office is anything like mine, you've got a fair number of people out sick, or sniffling with the early stages of a cold, or back, still coughing, from a bout with the flu. It's only a matter of time before the Office Plague hits you. There may be no escape, but there is a remedy: chicken soup.

This time-honored dish has comforted many generations through winter ills. Now, even if you don't have a "bubby," or Jewish grandmother, to cook it for you, Empire Kosher Poultry wants to make it easy for you to get a nice bowl of soup. Anyone who sends in the label from a modern cold medicine will receive a 75-cent coupon good on a fresh or frozen Empire kosher chicken -- and a recipe for traditional chicken soup. The company notes that in traditional Jewish cooking, only the golden broth was used for soup; the chicken was saved for salad or stew. "You may add noodles if you want a heartier soup," Empire says, "but only after the sniffles have decreased."

Send medicine labels to: Bubby, Empire Kosher Poultry, P.O. Box 165, Mifflintown, Pa. 17059. The offer is good through March 31.

If you live in a traditional Baltimore rowhouse, you may know that the original kitchen was most likely outside, or in the basement. And you may wonder just what kinds of food people ate, and how they cooked over an open hearth.

There's a way to find out: Visit the 1840 House, part of the Baltimore City Life Museums, at 800 E. Lombard St., for a demonstration of open-hearth cooking by food historian Sue Latini.

There are several different events planned for spring:

*Tea-time favorites for Valentine's Day, at 1 p.m., 2 p.m., and 3 p.m. today: Ms. Latini prepares maids of honor, scones and English muffins; you can learn about 19th-century tea customs and romance.

*Salute to the Irish, at 1 p.m., 2 p.m. and 3 p.m. March 7: MsLatini demonstrates preparation of such Baltimore Irish favorites Irish stew, soda bread and pea soup with pig's feet.

*An Easter dinner, 10 a.m. to 12:30 p.m. April 3: Visitors can learn to prepare lamb, new potatoes and minted peas in a hands-on cooking workshop. Reservations are required; the workshop costs $15 for members, $20 for non-members, and the fee is due five business days before the event. (Fee includes museum admission.)

*Tea-time treats for spring, 10 a.m. to 12:30 p.m. May 22: Visitors help Ms. Latini prepare a variety of tea-time favorites in a cooking workshop. The fee is $15 for members, $20 for non-members, and it is due five business days before the event. (Fee includes museum admission.)

*Herb day, 12 p.m. to 4 p.m. June 12: Visitors can learn the uses of herbs, from butters to potpourri and wreaths, and talk with members of the Friendly Thyme Herb Club. Dishes featuring herbs will be prepared over the open hearth; herbal crafts and foods will be available for purchase.

Events that don't require a fee are free with museum admission. Entrance to the museum costs $1.75 for adults and 75 cents for children 6 to 18 for one site, $4 for adults and $2 for all sites. Children under 6 are free.

For more information, call the City Life Museums at (410) 396-4545 or the 1840 House at (410) 396-3279. More and more people these days are turning to chicken to lighten up their diets -- but, let's face it, sometimes the same old baked chicken can be boring. To brighten up your post-holiday meals the folks at Perdue suggest Cornish game hens. They're fun to eat, easy to prepare, and a nice change. For a 12-page book of recipes for the tasty little birds, send your name and address to Perdue Light Classics, P.O. Box 2417LC, Salisbury, Md. 21802.

Here's a sample:

Hens with garlic

Serves four.

1 3-pound package fresh Cornish game hens (2 hens)

2 whole bulbs of garlic

1 cup white wine

3 tablespoons fresh rosemary, chopped or 1 tablespoon dried

1 tablespoon light margarine

salt and ground pepper to taste

fresh rosemary sprigs (optional)

Heat oven to 350 degrees. With sharp knife, split hens in halfremoving backbones if desired. Place halves, skin side up, in a baking pan just large enough to hold them in one layer. Separate garlic into cloves, but do not peel. Scatter garlic cloves around hens; pour in wine and sprinkle hens with rosemary. Dot hens with margarine; season with salt and pepper. Roast hens 1 hour, basting occasionally.

Remove hens from pan and keep warm. With slotted spoon, JTC remove garlic cloves from pan. Squeeze softened garlic pulp from as many cloves as desired into pan juices. Place baking pan over medium-high heat; stir pan juices well until heated through. To serve, spoon sauce over hens and garnish with fresh rosemary sprigs, if using. To reduce fat and calories, remove and discard skin before eating.

A recipe in the "Tidbits" column Feb. 7 gave an inaccurate measure for vanilla. Here is the corrected recipe for chocolate cream-filled hearts from "Mrs. Fields Cookie Book" (Time-Life Books, 1992, $12.95 paperback):

Chocolate cream-filled hearts

Makes 2 1/2 dozen cookies.


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