Escalloped Chicken

One chicken boiled in the Caloric with very little water. When done, remove the bones and skin and flake the meat fine. Butter a deep baking pan, put in a layer of coarse cracker crumbs, then a layer of chicken with bits of butter and a little pepper and salt; then add cracker crumbs and so on until the dish is full, having crumbs for the top layer. Pour over the whole, one cupful of hot milk and add the liquor from the chicken. Bake in the Caloric utensil forty-five minutes, using two radiators.

Fricasseed Chicken

Dress, clean and cut a chicken for serving. Roll the pieces in flour and salt. Cover with boiling water and cook three hours in the Caloric, in a tighly covered kettle. Make a gravy of the liquor by adding one tablespoonful of flour rubbed smooth in one-half cupful of milk. Season with salt and pepper to taste and serve with hot biscuit.

Fried Fowl

Singe and cut a fowl in small pieces. Place it in a kettle with one cupful of boiling water and a little salt. Remove to the Caloric and cook four or five hours or over night, using one radiator. Leave the fowl in the liquor until ready to serve, then brown it in butter and season it with salt and pepper. Serve with mushroom sauce.

Hungarian Chicken Goulach

Boil a chicken in the Caloric. When done, remove the bones and cut the meat into small bits or cubes. Put the chicken back into the liquor, add six tomatoes, six onions, salt, pepper, a little sugar and a table-spoonful of butter. Cook all in the Caloric one hour, using one radiator. Pour over buttered toast.

Pickled Chicken

Boil two chickens in the Caloric until tender enough to fall from the bones. Put the meat into a stone jar and pour over it one and one-half pints of cider vinegar which has been mixed with half of the water in which the chickens were boiled. Add a few whole spices, if desired. This will be ready in two days and is good for luncheon or supper.

Pressed Chicken

Cut up two chickens and cook them in a Caloric kettle, with very little water, until the meat drops from the bones. Remove the bones and skin and chop the meat coarsely. Return it to the liquor and season with salt and pepper. Heat to the boiling point and turn into an oblong bread pan. When cold, this will turn out as jelly and may be sliced.

Roast Chicken

Rub the inside and outside of the chicken with butter and salt and let it stand one-half hour to an hour. Fill with dressing and cook in the Caloric from one to three hours (depending upon the age of the chicken), using two radiators.