Curried Chicken

Fry out in the pot you make the curry three large rashers of pickled pork and three onions sliced; fry until the onions-are brown; cut the chicken into small pieces, and slice three potatoes thin; add them to the pork and onions, cover well with water, cook until the chicken is done and the potatoes have thickened the water; salt to taste. Put two tablespoonfuls-of curry powder in a tumbler, and mix with water. Slice two or three more potatoes very thin; add the potatoes and mixed powder to the stew and boil until the potatoes are cooked but not broken. Serve with rice. The above is for one extra large chicken or two small ones. Green peas and corn are a valuable addition.

Stewed Chicken With Oysters

Season and stew a chicken in a quart of water until very tender; take it out on a hot dish and keep it-warm; then put into the liquor a lump of butter the size of an egg; mix a little flour and water smooth and make thick gravy, season well with pepper and salt and let it come to a boil. Have ready a quart of oysters picked over, and put them in without any liquor; stir them round, and as soon as they are cooked, pour all over the chicken.

Chicken Pie

Stew chicken till tender, season with one-quarter of a pound of butter, salt and pepper; line the sides of a pie-dish with a rich orust, pour in the stewed chicken, and cover loosely with a crust, first cutting a hole in the center. Have ready a can of oysters; heat the liquor, thicken with a little flour and water, and season with salt, pepper, and butter the size of an egg. When it comes to a boil, pour it over the oysters, and, about twenty minutes before the pie is done, lift the top crust and put them in.

Fried Chicken

Joint young, tender chickens; if old, put in a stew-pan with a little water, and simmer gently till tender; season with salt and pepper, dip into flour, and fry in hot lard and butter until nicely browned. Lay on a hot platter and take the liquor in which the chicken was stewed, turn into the frying-pan with the browned gravy, stir in a little flour; when it has boiled, stir in a teacup of rich, sweet cream, and pour over the chicken.

Pressed Chicken (Or Veal)

Boil three chickens until the meat comes off the bones; then, removing all bones, etc., chop, not very fine; add a piece of butter as large as an egg, salt and pepper to season well. Have about a pint of the broth, into which put one-half box gelatine until dissolved; then put back the chopped chicken and cook until the broth is evenly absorbed. Press under a weight in a pan until cold.

Jellied Chicken Or Veal

Boil a chicken in as little water as possible, until the meat falls from the bones; chop rather fine, and season with pepper and salt; put in a mould a layer of the chopped meat and then a layer of hard-boiled eggs cut in slices; then layers of meat and egg alternately until the mould is nearly full; boil down the liquor left in the pot one-half; while warm, add one-quarter of an ounce of gelatine, and when dissolved pour into the mould over the meat. Set in a cool place over night, to jelly.

Chicken Pot-Pie

Cut and joint a large chicken. Cover with water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour mixed smooth in a piece of butter the size of an egg. Have ready nice light bread dough; cut with a biscuit-cutter about an inch thick; drop this into the boiling gravy, having previously removed the chicken to a hot platter, cover, and let it boil from one-half to three-quarters of an hour. To ascertain whether they are done or not, stick into one of them a fork, and if it comes out clean, they are done. Lay on the platter with the chicken, pour over the gravy, and serve.

Broiled Chicken

Only young, tender chickens are nice broiled. After cleaning and washing them, split down the back, wipe dry, season with salt and pepper, and lay them inside down on a hot gridiron over a bed of bright coals. Broil until nicely browned and well cooked through, watching and turning to prevent burning. Broil with them a little salt pork, cut in thin slices. After taking them from the gridiron, work into them plenty of butter, and serve, garnished with the pork, slices of lemon, and parsley.

Chicken Croquettes

One cold, boiled chicken chopped fine; then take a pint of sweet milk, and when the milk is boiled, stir into it two large tablespoonfuls of flour, made thin in a little cold milk; after the flour is well cooked with the milk, put in a piece of butter the size of an egg, add salt and cayeniie pepper; stir all well into the chicken; roll up with your hand, and dip first into an egg beaten up, then into crackers rolled tine, and fry in hot tallow (fresh tallow, half and half lard, is very nice).

Baked Chicken

Split open in the back, season with salt and pepper and plenty of butter. Pour a little water into the pan, and, while baking, baste often, turning the chicken so as to nicely brown all over. When done, take up the chicken; thicken the gravy with a little flour, and serve in a gravy boat. Chickens are nice stuffed and baked in the same manner as turkey.

A Nice Way To Cook Chicken

Cut the chicken up, put into a pan, and cover with water. Let it stew as usual. When done, make a thickening of cream and flour. Add butter, pepper and salt. Have ready a nice shortcake, baked and cut in squares, rolled thin as for crust. Lay the cakes on the dish, and pour the chicken and gravy over them while hot.

Chicken Pudding

Cut up the chickens and stew until tender. Then take them from the gravy, and spread on a flat dish to cool, having first well seasoned them with butter, pepper and salt. Make a batter of one quart of milk, three cups of flour, three tablespoonfuls of melted butter, one half teaspoon of soda, one teaspoon of cream tartar, a little salt. Butter a pudding dish and put a layer of the chicken at the bottom, and then a cupful of the batter over it. Proceed till the dish is full. The batter must form the crust. Bake an hour, and serve the thickened gravy in a gravy boat.

Scalloped Chicken

Mince cold chicken and a little lean ham quite fine, season with pepper and a little salt; stir all together, add some sweet cream, enough to make it quite moist, cover with crumbs, put it into scallop shells or a flat dish, put a little butter on top, and brown before the fire or front of a range.

Boiled Chicken

The same as boiled turkey. They can be stuffed or not, as desired.

Croquettes

Chop fine any cold pieces of cooked meat or chicken, or whatever you may wish to use, first removing all fat, bone, etc.; add half the quantity of fine bread-crumbs, one egg, pepper and salt; make into balls and cook in a buttered spider; serve hot.

Fricasseed Chicken

Stuff two chickens as if to boil, put in a pot, do not quite cover with water, put them on two hours before dinner; chop an onion, some parsley, and a little mace, rub a piece of butter twice as large as an egg with flour and stir it all in. Before dishing, beat the yolks of six eggs, and stir in carefully; cook five minutes.