Chicken Curry

3-pound chicken 1/3 cup butter 2 small onions

2 teaspoons salt

1 teaspoon vinegar

1 tablespoon curry powder

Boiling water

Clean, singe and cut the chicken. Put the butter in a hot frying pan; add the chicken. Chop the giblets and onions; add salt, vinegar and curry powder. Cover with boiling water; place in the cooker for four hours, using one radiator. When ready to serve, remove the chicken. Thicken the liquid with flour; strain, and pour over the chicken. Garnish with a border of rice.

Fricasseed Chicken

Dress, clean and cut the chicken for serving. Flour and salt slightly; cover with boiling water; then place in cooker without removing cover and leave for three hours. Take from cooker and make sauce with the liquor by adding a tablespoon of flour, rubbed smooth in a half cup of milk; salt and pepper to taste. Let it come to a boil on the stove and serve at once with hot biscuits.

Chicken Pie

Place hot fricassee chicken and gravy in a baking dish. Make a rich crust and place on top of chicken. Place in cooker for one half hour. Use two radiators.

Roast Chicken

The time necessary for roasting a chicken depends on the age of the bird. One hour and a half is sufficient for a young chicken, but an older one should be roasted two hours, and a very tough chicken three hours. If this course is followed, old chickens will turn out as tender and savory as spring chickens. Prepare the chicken in the usual method for the oven. It will not be necessary to heat the chicken to brown it before it has been placed in the cooker, for if both radiators have been made very hot the chicken when roasted will be nicely browned. It is not necessary to open the cooker for basting as the hot steam prevents burning.

Roast Chicken.

Chicken Stew

Clean the chicken and cut it into small pieces. Heat the kettle and cover with water; allow to boil slowly for thirty minutes; season with pepper and salt, and place in cooker for six hours. Remove from cooker and add thickening. If desired, dumplings may be added and the kettle replaced in the cooker for thirty minutes.

Irish Stew

1 pound mutton breast Salt and pepper 1 tablespoon butter

1 slice onion 1 cup green peas 1 cup potatoes

1 1/2 cups boiling water

Rub the mutton breast with salt and pepper; cut up into small pieces; brown in butter; add the onion and cook until the onion is yellow. Add the potatoes, cut in cubes, the peas and boiling water; season and cook ten minutes over the fire. Remove to cooker and leave for one hour, using one radiator.

Baked Hash

Chop and season any cold meat; do the same with cold potatoes, and put alternate layers in a dish with bits of butter between. Finish with rolled biscuits and bits of butter on top. Pour over this some good stock, and bake half an hour.

Boiled Ham

Soak over night if necessary. Wash and trim off all dark skin; place in kettle; cover with cold water and boil a half hour. Remove to cooker for four to six hours, using one radiator. Boil about eight hours if no radiator is used, and reheat when the time is half expired.

Fricassee Of Lamb

Cut two pounds of lean lamb into inch cubes; dredge with flour and brown in a frying pan, using a little suet to keep it from burning. Place in kettle and add just water enough to cover. Boil for ten minutes and place in cooker for six hours. Thicken with one tablespoon of browned flour mixed with cold water; season to taste and serve on toast.

Roast Lamb

Select a small leg of lamb and cut off the shank, seasoning well in the usual way. Place in the larger vessel and use both radiators. Allow about twenty minutes or more for each pound of meat. Prepare sauce in the usual style.

Lamb Chops Roasted

Cut out the bone from each chop; roll up chop; pin together with toothpick; put in buttered pan; season with salt and pepper. Place in pan and put in baking rack for forty-five minutes, using two radiators.

Boiled Leg Of Mutton

Place mutton in kettle and cover with boiling water. Boil for thirty minutes and place in cooker for three hours, using one radiator.

Roast Pork

Select a piece suitable in shape for fitting in the larger vessel and cook from one hour and a half to three hours, according to the size of the roast.

Sweetbreads

Wash sweetbreads and soak in slightly salted water for one hour. Plunge them in boiling salted water and boil three minutes. Place in cooker for two hours. Then plunge them in cold water; when chilled, remove membrane. They may be rolled in crumbs and egg and fried, or broken in small pieces to cream.

Pork Tenderloin

Choose thick tenderloin; split them, but not quite through. Make dressing of fine bread crumbs, salt, pepper and melted butter. Stuff tenderloin and bind together. Have tablespoon of melted butter in cooker kettle; add tenderloin and bake in roasting compartment one and a half to two hours.

Boiled Tongue

Place tongue in water three hours before cooking. Put in kettle; cover with water and bring to boiling point. Boil thirty minutes; then place in cooker with one hot radiator for eight hours. If wanted for immediate use remove skin and set aside to cool.