Dressing For Chickens, Etc

Take stale bread and pour over it enough milk to soak. Let stand until milk is absorbed. Press out bread. Put 1-3 cup butter in fry-pan; add to it a little onion, finely chopped. Keep stirring until it reaches a golden brown, then put in the bread, into which has been mixed some very finely chopped parsley. Stir all thoroughly so that the butter and onions mix well with the bread. When heated through take from stove, season with salt and per-per. A little sage may be added if one cares for it. But superior without. Omit the onion if desired.

Best Way To Cook Chicken

Put a large piece of butter into meat roaster; set on the stove to get very hot, but not burn; cut chicken as for frying; season with salt and pepper; roll in flour and sear each piece in the hot butter; then add water to nearly cover the chicken; fasten down cover of roaster and put into the oven till tender. To the gravy add half a cup of sweet cream.

Pressed Chicken

1 chicken boiled until bones can be easily removed. When cold, chop fine. Add butter size of an egg. Season with salt, pepper and sage. Stir all together and press in any shape. Cut in slices and serve cold. Nice for picnics.

Scalloped Chicken

Boil a chicken until tender; remove bones and chop. Place in a pan a layer of chicken; season with pepper, salt, bits of butter, and finely chopped ham; cover with a layer of cracker crumbs. Repeat layers until dish is nearly filled. Add 1 pint of cream and milk to fill the pan. Bake a delicate brown.

Baked Chicken

Split a young chicken straight down the back. Rub it well with butter on both sides, and sprinkle generously with pepper, salt and flour. Place in covered baking pan, and put in oven about 1 hour. Just a little water should be kept in baking pan, so that the steam will cook it. If at end of time it is not a golden brown all over, remove lid for a few minutes, baste and turn, but do not let it become dry or too brown. Make a rich gravy and pour over chicken when ready to serve.

Chicken Fritters

Cut cold roasted, or boiled chicken, or fowl into small pieces, and place in an earthen dish. Season well with salt, pepper, and the juice of a fresh lemon. Let the meat stand an hour; then make a fritter batter, and stir the pieces into it; drop by the spoonful into boiling fat, and fry till a light brown. Drain, and serve immediately. Any tender cold meat can be used this way.

Deviled Chicken

Cut the meat from a cold roasted, or boiled chicken, or turkey, into long strips. Let these remain for 3 hours in a liquid composed of 2-3 olive oil and 1-3 lemon juice. Drain, pepper and salt them, roll in beaten egg, then in bread crumbs, and fry a delicious brown. Serve with a sauce piquante of melted butter, lemon juice, French mustard, and a dash of paprika.

Potted Chicken With Mushrooms

Cut up a young chicken. Put into a deep pot 2 ounces of butter; when melted put in the chicken and cook very slowly until a delicate brown, turning once in a while; add salt, pepper and a little boiling water when necessary to keep from burning. About 15 minutes before serving add 1/4 lb fresh mushroom; simmer slowly and when done, thicken the gravy with flour and serve. For 2 chickens use twice the quantity of butter and 1/2 lb mushrooms.