Baked Chicken

Prepare young grown chicken 12 hours or more before using. Place the chicken flat in the pan. Add 1 pint water and cook till tender. Baste often with butter. Then make a dressing of butter, salt, pepper, a little onion and bread-crumbs and put around the chicken. Cook till chicken and dressing are a rich brown.

Broiled Chicken

Prepare young chicken, split on the back, sprinkle with salt, and lay on ice 12 hours or longer before it is cooked. Have broiling-irons very hot. Spread a spoon of butter on the chicken, add salt and pepper, and lay on the broiler with the breast next the fire. Cover and put a weight on top - the old-fashioned way was to put a flat-iron on top.

Be careful to broil both sides, basting with a little butter. Cook till tender and a rich brown. Place on dish and pour the liquor from the broiler over it.

Chicken Pie

Cut up a large chicken, add sufficient water to make a good gravy. Add 1/4 pound of butter rolled in flour, little salt, pepper, and mace to taste. Make a paste with 3/4 pound of flour and 1/4 pound of butter, little water, and a pinch of salt. Boil 3 eggs hard. Stir the yolks in the pie, and bake.

Chicken Pudding

Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and make a batter with flour, sweet milk, a tablespoon of butter, and 3 eggs beaten separately; beat all thoroughly and pour on the chicken; bake 1 hour; serve with gravy made of the liquor the chicken was boiled in; thicken with flour, add butter, salt, and pepper to taste.

Chicken For Supper

After boiling chickens in as little water as possible until the meat falls from the bones, pick off the meat, chop it rather fine, and season it well with pepper and salt; put into the bottom of a mould some slices of hard-boiled eggs and layers of chicken until mould is nearly full; boil down the water the chicken was boiled in until there is about a cupful left; season it well and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand over night or all day on ice. Let it be sliced at table. Garnish the dish with light-colored celery-leaves or fringed celery.

Curried Chicken

Boil chicken tender; take out and lay on platter; take 1 teaspoon of curry and flour enough to make the liquor the thickness of good gravy; mix both together smooth with a little water, and stir into liquor the chicken was boiled in; then put back the chicken, and let all boil slowly for 15 minutes, stirring slightly.

Fricassee Of Chicken

E. D. P

1 tender chicken,

1 teacupful of butter,

1 tablespoonful of flour,

1 bunch of parsley,

1 saltspoonful of celery seed.

Wash the chicken and cut it up as for frying; put into a stew-pan, with hot water enough to cover it, add the celery seed and salt; let it boil gently, taking off the scum as it rises, until it is tender, which will take about 1 hour; then rub the butter and flour together, put into the stew-pan with the well-chopped parsley; let it stew 15 minutes; add the yolks of 2 raw eggs; stir as you would for custard, and boil 5 minutes longer. Serve on a dish with boiled rice arranged nicely around it. When putting the celery into the stew-pan put it in a thin piece of muslin.

Fried Chicken

Prepare young chicken and sprinkle with salt and lay on ice 12 hours before cooking. Cut the chicken in pieces and dredge with flour and drop in hot boiling lard and butter - equal parts - salt and pepper, and cover tightly and cook rather slowly - if it cooks too quickly it will burn. Cook both sides to a rich brown. Remove chicken and make a gravy by adding milk, flour, butter, salt, and pepper. Cook till thick, and serve in separate bowl.

Roasted Chicken

Prepare a full-grown chicken or hen, sprinkle with salt, lay on ice for 12 hours or longer. Put in pan and add 1 pint water, and cook till tender, adding water if needed. Then make a dressing of bread-crumbs, butter, salt and pepper, and a little onion, and make into cakes and lay around the fowl. Baste frequently with butter. Do not put the stuffing inside the fowl, as it will absorb the juices. Cook the giblets in the pan with the chicken. When the chicken is tender and cakes are a rich brown, remove from the pan. To the giblets add flour, butter, a little milk, and make a gravy, which serve in a separate bowl.

Stewed Chicken

Three young chickens cut up and laid in salt and water; drain the water; wipe and flour the chickens. Add 1/4 pound of butter, half an onion, salt and pepper, a blade of mace. Cover close and stew till tender.

Put in the gravy the yolks of 2 eggs, beaten, 1/2 pint of cream, and a little lemon-juice.

Chicken Terrapin

E. D. P

Cut a cold boiled chicken and liver in small pieces. Remove skin, fat, and gristle. Put in a pan with 1/2 pint of cream,

1/4 pound of butter, rolled in 1 tablespoon of flour, Salt to taste.

Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a wineglass of sherry.

Boiled Fowl With Oysters

Take a young chicken, fill the inside with oysters, and put it into a jar, and plunge the jar into a kettle of water, remembering to cover tightly; boil for 1 1/2 hours; there will be a quantity of gravy from the juice of the fowl and the oysters in the jar, which make into a white sauce with the addition of a little flour, cream, and butter; add some oysters to it or serve plain with the chicken. The gravy that comes from a fowl dressed in this manner will be a stiff jelly next day, and the fowl will be white and tender and of an exceedingly fine flavor - advantages not attained in ordinary boiling - while the dish loses nothing of its delicacy and simplicity.