Roast Chicken

Prepare and stuff the same as for roast turkey.

Boiled Chicken

Prepare the same as boiled turkey.

Chicken Fricassee

Cut the fowl up according to directions. Wash in salt water. Place in cold water enough to cover. Stew until the meat is very tender, and the liqour nearly boiled out. For 2 chickens, ½ pound of salt pork, cut in thin strips will be found an improvement. Bub flour smooth in cold milk, add this to 1 cupful of milk, pour into the gravy, let it boil three or four minutes. Season to suit and serve. The milk may be omitted, and a sufficient quantity of the liquor that the fowl is boiled in, can be left and seasoned and thickened to pour over the chicken. When nearly done make and bake the following: 1 pint of flour,1 teaspoonful each of salt and good baking powder, and 1 spoonful of dripping. Rub these ingredients well together and stir up with milk or water to a consistency to roll out thin. Cross off in four inch squares with a knife and bake half an hour to a good color. When done break it up in the squares marked (it should never be cut while hot), split open the pieces and lay them, crust down, on a platter; on this put the chicken.

Chicken Scallop

This dish offers the best means of serving an old and tough fowl. Disjoint the fowl and boil slowly, until perfectly tender. Remove and cut the meat from the bones in small pieces. Take 1 cupful of the broth, thicken slightly with flour, add a tablespoonful of butter, season with salt, pepper and chopped parsley, and stir in 1 well-beaten egg. Butter a -pudding dish, cover the bottom with a quantity of bread-crumbs, add the meat and gravy, and cover the whole with a layer of bread-crumbs, add bits of butter and bake half an hour. A few slices of hard. boiled egg improves the appearance of this dish.

Chicken Pie

Take a pair of fat chickens; prepare and dis-joint them. Put in a stew-pan and season highly with salt, black pepper and a little Cayenne; dredge in a little flour, and cover well with cold water; stew over a slow fire three quarters of an hour. Line the sides of a deep baking dish with a nice crust. Lay the chicken in the dish, removing the largest bones. Pour in half the gravy, dredge lightly with flour, and add a few bits of butter. Roll out the upper crust, cover carefully, being sure to leave an opening in the top. Bake in a quick oven about an hour. Before sending to table pour in the remainder of the hot gravy.

This pie is equally good made of cold chicken. Put the meat in layers, dredging flour and seasoning over each. Pour in some of the broth or gravy in which the fowl was cooked. Line the dish with paste and cover as before. Add bits of butter before putting on the crust.

Chicken Pie With Oysters

Prepare the pie as above, using a rich paste, adding raw oysters to each layer of chicken. Pour over all the chicken gravy or broth, dredge with flour, dot liberally with butter, add a little of the strained oyster liquor, cover, and bake one hour. For a plain pie use a nice biscuit dough.