An Easy Way Of Preparing Boneless Chicken

Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meats. Remove the fat, and season the liquor highly with salt and pepper; also with celery salt and lemon juice, if you like. Boil down to one cupful, and mix with the meat. Butter a mould, and decorate the bottom and sides with slices of hard-boiled eggs; also with thin slices of tongue ox-ham cut into round or fancy shapes. Pack the meat in, and set away to cool with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Garnish with parsley, strips of lettuce or celery leaves, and radishes or beets.

Fig. 36. Chicken in Jelly.

Fig. 36. Chicken in Jelly.

Blanquette Of Chicken

Make one cup of cream sauce, put it in a double boiler, and add one pint of cooked chicken cut in strips, and one tablespoonful of chopped parsley. When hot, beat the yolks of two eggs; add two tablespoonfuls of milk, and stir into the chicken. Cook two minutes. Serve in rice or potato border, or with a garnish of toast points.

Chicken Pilau

Warm one pint of canned chicken, or cold roast or boiled chicken, in one pint of water till the meat is very tender. Skim out the meat, and add to the liquor one pint of strained tomatoes. Season highly with salt, pepper, fine chopped onion, and curry or Chutney sauce. When boiling, add one cup of well-washed rice, and cook twenty minutes, or till the rice is soft. Add the pieces of chicken and half a cup of butter or cream. When hot, turn out on a platter, . and garnish with triangles of toast.

Scalloped Chicken

Take equal parts of cold chicken, boiled rice or macaroni, and tomato sauce. Put in layers in a shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way.

Chicken Pie For Thanksgiving. (Miss A. M. Towne.)

Two chickens, three pints of cream, one pound of butter, flour enough to make a stiff crust. Cut the chicken at the joints, and cook in boiling salted water till tender.


Three pints of cream, one heaping teaspoonful of salt, and flour to mix it hard enough to roll out easily.

Line a deep earthen dish having flaring sides with a thin layer of paste. Roll the remainder of the paste half an inch thick. Cut three quarters of a pound of butter into small pieces, and put them on the dough quite close together. Sprinkle a little flour over the butter, and roll the paste over and over. Roll out again half an inch thick and roll up. Cut off from the ends of the roll, turn the pieces over and roll out half an inch thick for rims. Wet the paste in the dish with milk, and lay the rims round the sides of the dish. Put on two, three, or four rims, showing one above another, the inside rim the highest. Wet each rim to make it adhere. Fill the centre with the parboiled chicken. Take out some of the larger bones. Season the chicken liquor with salt and pepper, and pour it over the chicken; use enough to nearly cover. Cut the remaining quarter of butter into pieces the size of a chestnut, and put them over the meat. Roll the remainder of the crust to fit the top. Make a curving cut in the crust and turn it back, that the steam may escape. Bake three hours in a brick oven. If baked in a stove oven, put on only two rims of crust and bake two hours.