"All that a woman has to do in this world, is contained within the duties of a daughter, a sister, a wife, and a mother." - Steele.

Cracked Corn And Chicken

Scald two cups of cracked corn or hominy samp, in one quart of water. Let stand to cool. Cut a fowl into small pieces. Season them and dredge them with flour. Saute in hot fat and place in the cooker kettle with the hominy. Cook ten minutes and place in the box five or six hours.

Creamed Chicken

Boil one large chicken for one-half hour and place in cooker five or six hours. Cool and cut in small pieces. Put into a baking dish. Heat one quart of cream in a double boiler; smooth three tablespoons of flour into five tablespoons of milk, and stir into cream, making a white sauce. Season with salt and pepper. (Don't boil.) Take one can of mushrooms, drain off liquor and pour scalding water over, then drain. Add mushrooms to the chicken and pour white sauce over all. Sprinkle cracker crumbs on top. Put into moderate oven and bake thirty minutes.

Creamed Chicken Pie

Take a three-pound chicken, cut it up, put it in your cooker kettle, and cover well with water. When it reaches the boiling point, skim, add salt and parsley, and after a brisk boil of fifteen minutes on the stove put it in the cooker until tender. It will take from one to four or five hours, depending upon the age of the fowl.

Make a biscuit or pie paste. Line a buttered pan with a portion of it. Take a square of heavy unbleached cotton. Crumple it and put it in the paste-lined dish. Make a covering with the remainder of the crust. Put it on, taking care to have the cloth protect both edges so they will not unite in baking. Make a few incisions for air holes in the upper crust. Bake this in a quick oven. When done remove the cover and the cloth. Arrange the pieces of cooked chicken on the lower crust. To the broth add a tablespoon of butter blended with two tablespoons of flour, and a little cold water. Boil five minutes. Beat one egg-yolk with a tablespoon of cream; add this to the broth, but do not let it boil. Pour this thickened broth over the contents of the pie, replace the cover, and serve hot.

Fried Chicken

Have ready over the fire the large cooker kettle filled with hot water. Place over it a deep pan that will serve as a cover, fitting closely into the kettle. Clean and cut the chicken into pieces; lay in salt and water, changing it several times. Roll each piece in flour and brown in a frying pan containing a mixture of lard and butter, seasoning well with salt and pepper. When it becomes a rich brown on both sides put it into the pan over the kettle of boiling water and cover with the kettle lid. To the gravy remaining in the frying pan add two cups of rich milk. Boil and thicken with two tablespoonfuls of flour. Season with salt and pepper and pour it over the chicken. Cover closely. Cook over the fire fifteen minutes and in the cooker two hours.

An old chicken may be fried according to the above recipe, but must be boiled in the cooker the day before it is to be served. Boil as follows: After the chicken is cut and salted in the usual manner, put it into a closed kettle or deep dish that can be closely covered, without water, and immerse it in the large kettle. The boiling water should come up to within two inches of the top of the kettle that contains the chicken. Boil until it is thoroughly heated through, about thirty minutes. Then remove the kettle carefully covered to the cooker. Leave for twelve hours or over night. Reheat in the morning, if necessary, and leave until time to fry for dinner according to the directions given above. This is a delicious way of serving old chickens.

Fried Chicken

Disjoint a chicken and roll the pieces in flour seasoned to taste. Place in a skillet containing three tablespoons of drippings or butter. Heat and turn the pieces as they brown. Pour over a cup of rich cream. When hot again place in cooker oven between hot slabs. It may remain an hour or longer.

Chicken Fricassee

Disjoint the chicken; roll in flour and brown in a little fat; as the pieces brown, pack them in the cooker kettle. When all are in, make some gravy in the skillet where the browning was done. Put this into the kettle and add enough water to cover chicken. Season with salt and pepper. Boil twenty minutes and place in cooking box over night.

Reheat in the morning and it will be a very tough chicken if it is not tender at luncheon. If the fowl is young, shorten the time accordingly.

Chicken Pot Pie

After the chicken has been prepared and cut into pieces for cooking, follow the directions given for Veal Pot Pie.