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Chicken a la Vivian
By CHARLES FREDERICK CARTER
WERE it not for the danger of shattering .cherished illusions, the fact might be disclosed that screen stars are mortal. Reasoning from this premise, the further fact may be conceded that, being mortal, stars must eat. Going further still, it will be found that their victuals must be cooked before being eaten. At last the conclusion is reached that to insure their victuals being cooked in the highest style of the culinary art, stars of the feminine gender, at least, should, or could if they would, prepare their own food. As a matter of fact, most
stars and leading women can cook, and sometimes do, altho their personal appearances in the kitchen are not so frequent as they might be if their duties at the studios were not so exacting. All are good cooks ; some are better. Vivian Martin is one of the best. Indeed, Miss Martin has a national reputation as an authority on the culinary art.
Having now led up to the subject without appearing to do so, Miss Martin's remarks on what to do when the great event occurs may be quoted. For the benefit of unfortunates who do not live in the country the explanation is vouchsafed that the event in the country is when the preacher comes.
"Why, of course, the thing to do when the preacher comes," said Miss Martin, with a laugh, "is to round up a chicken — a yellow-legged pullet if possible. Forehanded folk always keep a few of the likeliest pullets in a small coop ready for any emergency. Then, of course, all you have to do is to go out to the coop and — but let us draw a veil over what happens then.
"After the last sad rites are over the chicken should stand in a basin of nice, cool well water for one hour. Right here let me caution you to carve the chicken before cooking. Never, never, NEVER attempt to fry a chicken in halves, as food spoilers in hotels and restaurants do. Carve it into small
pieces so that all
hands may have a
fair share of the
white meat.
Next, have a
skillet, NOT a
frying pan,
smoking hot
with plenty
of melted
butter in it.
Anybody
who knows
enough to
be allowed
at large in
a kitchen
ought to
know that
chicken
can be fried
only in but
t e r, but I
mention it f o r
the benefit of
those who
were never
privileged to
learn how to
cook. For
their further
benefit I may
add that
{Continued
on page
105)
Most stars can cook, but Vivian Martin does cook. Her specialty is fried chicken
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