Boiled Chicken

Clean, wash and stuff as for roasting. Baste a floured cloth around each and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juices. The broth will not be so rich as if the fowls were put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce.

Fried Spring Chicken

Clean and disjoint, then soak in salt water for about 2 hours; put in frying pan equal parts of lard and butter, enough to cover chicken; roll each piece in flour, dip in beaten egg, then roll in cracker crumbs and drop into boiling fat; fry until browned on both sides; serve on flat platter garnished with sprigs of parsley; pour most of the fat from frying pan; thicken remainder with browned flour, add to it 1 cup of boiling milk; serve in gravy bowl.

Chicken Fricassee

Clean and disjoint chicken; wipe each piece; put in pot, cover with boiling water and simmer till tender; to the liquor add 1/4 cup or more hot diluted milk, thicken with flour dissolved in cold water; season well; boil up for a few minutes; serve with dumplings or biscuit. Fried Chicken

A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for 10 minutes in water that has been slightly salted. Sprinkle with salt and pepper and roll them in flour; fry in plenty of butter till done. It takes 20 minutes to fry them. Put the chicken on a platter, make a gravy by turning off some of the fat and adding 1/2 cup of milk and 1/2 cup water that has been thickened with 1 tablespoon of flour; pour this gravy over it; or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves.

Chicken Croquettes

Cut up fine any kind of fowl, season with salt, pepper and butter, a little onion; stir in 2 fresh eggs; make in cakes, dip in beaten egg, then in cracker crumbs and fry in boiling lard or lard and butter mixed.

Chicken Pot Pie

Two large chickens disjointed and boiled in 2 quarts water; add a few slices salt pork; season; when nearly cooked, add crust made of 1 quart flour, 4 teaspoons baking powder, 1 teaspoon salt; stir in stiff batter with water; drop into kettle while boiling; cover close and cook 25 minutes.

Chicken - Southern Style

Wash your chicken thoroughly in soda and water; dry and disjoint; put 1 1/2 cups of cold water in a porcelain pot (Dutch oven preferred); pack chicken in closely; mince 2 small onions, 1 kernel garlic, little parsley and sprinkle over chicken; cover closely and let simmer for 3 hours; 1/4 hour before done season with salt and pepper. Don't lift cover during the cooking. When done remove chicken and thicken gravy with a little flour. Wild Ducks

Nearly all wild ducks are liable to have a fishy flavor, and when handled by inexperienced cooks, are sometimes uneatable from this cause. Before roasting them guard against this by parboiling them with a small carrot, peeled, put within each. This will absorb the unpleasant taste. An onion will have the same effect; but unless you mean to use-onion in the stuffing, the carrot is referable.

Roast Wild Ducks

Parboil as above directed; throw away the carrot or onion; lay in fresh water 1/2 hour; stuff with bread crumbs, season with pepper, sage, salt and onion; roast until brown, basting for half the time with butter and water, then with drippings; add to the gravy, when you have taken up the ducks, a teaspoon of currant jelly and a pinch of cayenne pepper; thicken with browned flour and serve in a tureen.

Rabbit Pie

Cut a rabbit into 7 pieces, soak in salted water 1/2 hour and stew until half done in enough water to cover it; lay slices of pork in the bottom of a pie dish and upon these a layer of rabbit; then follow slices of hard-boiled egg, peppered and buttered; continue until the dish is full, the top layer being bacon; pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste; cut a slit in the middle and bake 1 hour, laying paper over the top should it brown too fast.

Roast Tame Duck

Take a young farmyard duck fattened at liberty, but cleansed by being shut up 2 or 3 days and fed barley meal and water. Pluck, singe and empty; scald the feet, skin and twist around on back of bird; head, neck and pinions must be cut off, the latter at first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, 1 large onion, 1 teaspoon of powdered sage, 3 tablespoons of bread crumbs, the liver of a duck parboiled and minced with cayenne pepper and salt; cut fine onions, throwing boiling water over them for 10 minutes; drain through a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt to taste; mix and put inside the duck. This amount is for 1 duck; more onion and more sage may be added, but the above is a delicate compound. Let the duck be hung a day or two, according to the weather, to make the flesh tender. Roast before a brisk, clear fire; baste often, and dredge with flour to make the bird look frothy; serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes about an hour.