Roast Chicken

Singe, dress, wash and dry a young chicken. Prepare a celery dressing of 2 cups dry bread crumbs, 1/2 cup melted butter, 1/2 cup diced celery, 1 teaspoonful salt, 1/2 teaspoon-ful pepper and 1/2 teaspoonful powdered sage. Stuff" chicken, truss and rub over with olive oil or melted butter, dredge with flour and let roast until tender in a moderate oven, basting every 15 minutes. Add 2 tablespoons of butter to a cupful of hot water for basting. Serve with giblet sauce. As roast chicken is apt to be somewhat dry, it should be basted often or cooked in a double roaster.

Chicken Fricassee

Cut through the flesh of the chicken at the thigh; bend back legs and cut off*. Separate second joint and drumstick. Remove wings and cut off tips. Cut through the ribs to separate back from breast. Cut back into 3 pieces and breast in 2 parts. Roll each piece of chicken in flour, sprinkle with salt, and brown in melted chicken fat or salt pork. When each piece is a delicate brown remove to a sauce pan, add 1 cup of water to the pan and cook 5 minutes. Pour over chicken with enough more boiling water to cover. Cook, closely covered, at the simmering point until chicken is tender. Remove chicken from kettle with a skimmer. Remove fat from liquid and add 1 cup of rich milk (more if needed). Allow 1 1/2 tablespoons of flour for each cupful of liquid. Mix to a smooth paste with cold water, strain and add to stock and cook until thickened. Season with salt and pepper. Pour over chicken and serve with hot biscuits or dumplings.

Chicken Casserole

Cut up chicken as for fricassee. Roll each piece in flour, sprinkle with salt and pepper, place in a casserole and just cover with boiling water. Cook in a slow oven until chicken is tender. Add 1 cup of rich milk or thin cream, thicken slightly and serve. For thickening allow 1 1/2 tablespoons of flour for each cup of liquid.

Chicken Pie

Cut chicken as for fricassee. Sprinkle with salt, pepper and roll in flour. Fry until a golden brown, then cover with boiling water or stock, and gently simmer until tender. Remove chicken to a baking dish, remove fat from stock, thicken, allowing 1 1/2 tablespoons of flour for each cupful of liquid. Cover chicken with gravy and place a flaky pastry on top. Bake in a hot oven. The chicken may be prepared a day in advance and set away in a cool place until required. If preferred all bones may be removed after chicken is cooked, then add to gravy and place on pastry.

Stewed Chicken

Cut chicken up and cover the pieces with boiling water. Simmer until tender, adding salt when half cooked. Remove chicken to a hot platter and thicken the liquid, allowing 1 1/2 tablespoons of flour for each cup of stock. Mix to a smooth paste with cold water and strain. Cook 10 minutes. Pour over chicken or return chicken to kettle and make drop dumplings.

Oven Cooked Young Chicken

Split young frying chicken or broilers. Dredge with flour. Place in a baking pan and dot with butter or strips of salt pork. Bake in a hot oven until a golden brown.

Fried Chicken

Unless very young and tender, chicken should first be stewed before frying. Drain and dry then sprinkle with salt and dip each piece in flour, then in slightly beaten egg diluted with 1 tablespoon of cold water; dip in flour again and fry in hot chicken fat, salt pork or butter.

Chicken Maryland

Prepare chicken as for fried chicken. When chicken is cooked remove to a hot platter. Make a sauce of 3 tablespoons of butter melted in the pan the chicken was cooked in. Add 3 tablespoons of flour. Mix until blended but not brown, add 2 cupfuls of rich milk or chicken stock; stir until creamy. Season with salt and pepper and pour around the chicken or serve in a separate bowl. Garnish with strips of bacon and corn fritters.

Chicken Paprika

Fry chicken and surround with paprika sauce. Garnish with toast points.