Broiled Chicken

Have a hot bed of coals and a well buttered gridiron, not too near the fire. Split a dressed chicken clown the backbone and lay it out as flat as possible. Season lightly with salt and pepper and broil slowly. Lay a heavy plate with a weight upon it, if necessary, to keep the chicken close to the gridiron. When nearly done, turn and brown the other side, buttering the upper side.

It takes one-half hour to broil a chicken properly - sometimes longer. It should be liberally seasoned and buttered.

A young chicken cooked in a hot pan in the oven, without water or basting of any kind, cannot be distinguished from broiling. Mutton chops are also very nice cooked in the same way.

Fried Chicken

Joint young chickens, put in cold water. When ready to cook remove from the water, dredge with flour and fry in hot lard a nice brown. Use butter if preferred. A gravy can be made in the pan by pouring either a cup of milk or water in the pan, thicken, season, let boil up and serve separately.

Pickled Chicken

Boil four chickens until tender enough for meat to fall from bones, put meat in a stone jar and pour over it 3 pints of cold, good cider vinegar and 1½ pints of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days, This is a popular Sunday evening dish; it is good for luncheon at any time.

Chicken Patties

Line small patty-pans with a good puff paste. Bake in a brisk oven. Stir minced chicken into a good white sauce; heat through, fill the shells and set in an oven to brown very slightly before serving. The meat of other fowls and veal may be prepared in the same manner.

Chicken Cheese

Boil two chickens till tender. Take out all the bones and chop the meat fine; season to taste with salt, pepper and butter; pour in enough of the liquor they were boiled in to moisten it. Mold it in any shape you choose, and when cold turn out and slice. Excellent lunch for traveling.

For Chicken Salad

See Salads.

Chicken Stew, (Creole Style)

3 pullets.

6 green pepper pods.

1 onion.

1 slice of boiled ham.

1 quart of tomatoes, fresh or canned.

1 quart of peas, stewed. Joint the chickens and stew them together with the peppers, ham and onion in enough water to cover them until the meat falls from the bones. Remove the chicken to a large dish and keep hot. Strain the broth, put the tomatoes in the liquor and stew down thick, season with salt. Add the peas while hot. Pour the stewed tomato over the chicken, then the peas.

Chicken Or Turkey Cutlets

Cut slices from the breast of a cold fowl (cold veal or any other white meat may be used), dip in beaten egg and then in cracker dust, fry to a nice brown in melted butter or beef dripping. Gut slices of stale bread in quarters, dip quickly in hot water, then in the beaten egg, dust with the crackers and fry the same as the meat. Send to the table on the same or separate dishes as preferred. Garnish the meat with bits of parsley. A nice dish for breakfast or luncheon.