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, and salt and cayenne pepper; stir all well into the chicken: roll up with your hand, and dip first into an egg beaten up, then into crackers rolled fine, 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 a 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 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.