Baked Chicken With Oyster Dressing.

A New Orleans Dish to a tablespoon of boiling butter add one minced onion, a good pinch of rosemary, the same of thyme, and one small minced red pepper. When these are browned, add one cup of oysterjuice. Let all simmer five minutes, and then add two cups of boiled rice and one cup of minced lean of ham. Brown a little and then add two dozen chopped oysters.

Stir until it all becomes quite brown, remove from the saucepan, and stuff the fowl Under each pinion and between each thigh and the body lay a thin slice of bacon. Tie down the drumbone knuckles and fasten the wings, dust the bird with flour, and lay some thin slices of bacon over the breast. Lay the bird in a roastingpan, and use two teacups of tomatojuice and one of oysterjuice to baste with. Add the giblets boiled tender and chopped to the gravy formed in the pan. Bake one hour, basting often.

Broiled Chicken

A chicken weighing about two pounds when dressed should be prepared for broiling by being split down the back.

Spread out the bird and lay it in a bakingpan in which you have poured half a cup of boiling water. Cover tight, set over the fire or in a brisk oven, and let the chicken cook in the steam till the meat is nearly done. If the hot water cooks away add a little more. Just before the chicken is wholly cooked put it on your gridiron or broiler and finish the cooking over a direct fire, buttering it a little as it broils. Lay the broiled chicken on a hot dish, spread upon it maitre d'hotel sauce and serve.

Creamed Chicken

Clean and cut up in neat pieces two chickens. Put them on to boil and before they are done pare some potatoes, cut them in two, lay them on top of the chicken and let them boil till done. Then take up the potatoes carefully on a plate by themselves. Pour a pint of cream upon the chicken, let it heat, then thicken with a scant tablespoon of flour dissolved in a small half cup of milk. Season with salt, pepper, and fresh butter. If you have no cream milk will answer, but more butter will be required.

Creamed Chicken For Company

Take the meat of two chickens which have been roasted or boiled and cut into small pieces. Mix half a pint of milk with one pint of cream, heat in a doubleboiler, and pour over three tablespoons of flour which have been stirred into a piece of butter the size of an egg. Add salt and cayenne to taste. Stir the cream until it thickens. Into an earthen baking dish put a layer of the cut chicken. Over this a layer of cream. Then a layer of chicken. Then cream. So do till the dish is full with a cream layer on top. Sprinkle with fine breadcrumbs and bake an hour in a moderate oven.

If you use all milk, allow more butter. And if you use small individual dishes instead of a large baking dish allow less time for the baking, say twenty minutes. For convenience you may put together the cream and chicken in the morning, and not bake till the later hour of the day in which you want the dish, but in that event be sure to keep the chicken in a cool place so that the cream will not sour.

Chicken With Cream Sauce

For one chicken boiled and cut as for salad, make a sauce of one pint of rich milk, two tablespoons of flour, and one tablespoon of butter. Heat the milk in a doubleboiler, and then add the flour and butter. Take half a can of mushrooms, cut them in pieces, and boil them gently five minutes in their own liquor. Add them to the hot milk sauce, boil three minutes, stir in the chicken, and serve either in a large dish or in small hot shells.

Chicken Curry

Chop two large onions and put in a kettle with threefourths of a cup of butter, and cook the onions till brown. Add a young, tender chicken of three or four pounds, the chicken having been cut in small pieces. Add also half a tablespoon of curry, three fresh tomatoes, or one cup of canned tomatoes, and salt and pepper to taste. Cover tight and simmer an hour or longer. Then add a cup of milk and boil up once. About the rim of a platter bank fresh boiled rice, pour the hot curry in the middle so the walls of rice will hold it, and serve hot.

Fricasseed Chicken

Separate all the joints of the chicken and wash in cold water. Then put in a granite kettle. Add two large onions cut in half, and two slices of salt pickled pork. Cover two inches above the chicken with cold water. When it begins to boil add pepper and salt, and season carefully and highly. Cook until very tender. Cut slices of stale bread into oblong pieces two inches wide. Lay these on a hot platter. Take out the chicken and place it on the bread. Mix flour and water together smoothly, pour this into the gravy, taste, and boil until it thickens. Then pour over the bread and chicken. It commonly takes about four heaping tablespoons of flour to thicken.

Fried Chicken

Wash and cut the chicken, separating each joint Sprinkle the pieces with salt, pepper, and flour before you begin to fry. Have ready the fryingpan with hot lard. Fry the meat slowly until well cooked and a nice brown, being careful not to burn it When done, pour off nearly all the fat. Then add milk or milk and cream for a gravy. Mix about two tablespoons of flour smoothly in cold water, put into the milk, stirring constantly until it thickens. Pour the gravy over the chicken.