6. Roast Chicken

Same as turkey.

7. Fricasseed Chicken

Cup up two chickens, wash and dry carefully; put in a pot with a pint water, salt, cover and let simmer slowly until tender, or about one and a quarter hours if the chickens are young and tender. If they are fowls it will take longer. Take out the chickens and thicken the gravy, adding a very little water if necessary. Put pieces of toast or stale bread on a platter, place the pieces of chicken on them and pour the gravy over all.

8. Chicken Potpie

Prepare a chicken as for fricasseeing and cook until tender; make a potpie as for veal potpie, and put over the chicken in dumplings; cook, covered, fifteen minutes.

9. Chicken Pie

Cut up one or two chickens and proceed as for fricasseeing, thickening the gravy; line the sides of a deep dish with a crust made as follows: One quart flour, two teaspoonfuls baking powder, two tablespoonfuls drippings or other shortening, one of butter, milk to make a soft dough - about two cups. Put in the chicken with the gravy, cover with a top crust and cook forty minutes in a moderately hot oven.

It is well to prepare the chicken the day before, and when cold take off the fat. These chicken drippings make better shortening for the crust than either butter or lard. In fact, it makes excellent shortening for biscuit of all kinds, and should be saved for this purpose, except when the chickens are old and strong.

10. Broiled Chicken

Select a very young, tender chicken, split down the back, wash and wipe dry, put on a buttered gridiron, inside -downward; broil over a clear fire until brown, turning several times; it will take about one-half to three-quarters of an hour; when half done, sprinkle with salt. Put in a hot dish, butter well and serve very hot with or without mushroom sauce.

11. Pan-Broiled Chicken

Split as for broiling and put it in a baking pan with some salt and some bits of suet or butter. Roast three-quarters of an hour, basting frequently.

12. Scalloped Chicken

Scalloped Chicken may be made the same as turkey scallop, or cold rice may be used instead of bread crumbs.

13. Chicken Terrapin

Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cupful of drawn butter sauce No. 2; put in the chicken and sweetbread, salt to taste, heat eight minutes. Just before serving add the yolks of two eggs, well beaten.

14. Blanquette Of Chicken (Delicious Luncheon Dish)

Cut two cups of cold chicken and heat in a cup of drawn butter to the boiling point. Beat the yolks of two eggs with a few tablespoonfuls of milk, add to the chicken with one tablespoonful of finely-chopped parsley and serve with baked potatoes.

15. Baked Chicken Omelet

Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and seasoned to taste. Beat two eggs light, yolks and whites separately. Add the yolks to the chicken mixture; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven.