Chicken Pot-Pie

Cut up a good sized chicken in all its joints; (one a year old is the best for this purpose), have ready a smooth pot, put in the chicken with cold water enough to cover; salt, and boil it till tender. Half an hour before the chicken is done, make the following crust: One quart of flour, teaspoonful of salt, three teaspoonfuls of Equity baking powder, rubbed through the flour, a piece of butter the size of an egg, sweet milk enough to make a soft dough (as you would make biscuit dough); roll it out on a moulding-board to about the thickness of an inch, cut in square pieces, put them in the steamer and steam half an hour over the chicken. "When done, thicken the chicken broth with flour paste, season it with pepper and butter, put the chicken on a large platter with the dumplings on top, and pour the gravy over all. Pot-pie steamed is much nicer than to boil it in the pot with the chicken. It never fails to be nice and light.

Broiled Chickens Or Quails

Cut chicken open on the back, lay on the meat board and pound until it will lie flat; lay on a gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty • or thirty minutes to cook thoroughly, and it will cook much better to cover with a pie tin held down with a weight so that all parts of the chicken may lie closely to the gridiron. When the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled; When the chicken is done, dip it in the gravy while hot, lay it back on the gridiron a minute, put it in the gravy and let it boil for half a minute, and send to the table hot. Cook quails in the same way.

Baltimore Fry

Joint the chickens, wash them clean and put them into cold water; take out and salt them, roll each piece in flour, and fry in hot drippings or salt pork fat, almost enough to cover them, put on a tight fitting cover, and fry slowly to a fine brown. When done, put it on a platter, set it in the oven while you prepare the gravy. To the drippings left in the spider add a bowlful of thick cream, let it boil up, add a little flour thickening, boil five minutes, then put it in the gravy-boat and serve it with the fried chicken.

Fried Gumbo

Cut up two young chickens, and fry in skillet; when brown, but not scorched, put in a pot with one quart finely chopped okra, four large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly; and keep the kettle tightly closed; add boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rubbed together; serve with boiled rice.

Curried Dishes

Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stewpan with the chickens, pour on a part of the liquor in which the meat was boiled, nearly enough to cover it, and let it stew twenty minutes more. Prepare the curry thus: For four pounds of meat, take a tablespoonful of curry powder, a teacupful of boiled rice, a tablespoonful of flour, and another of melted butter, a teacup-fid of the liquor, and half a teaspoonful of salt; mix them, and pour them over the meat and let it stew ten minutes more. Rice should be boiled for an accompaniment.

Jellied Chicken. (No. 1.)

Cut up two chickens, boil till tender, in water to cover. Take out, remove skin and bones, season the liquor (one and a half pints) with butter, pepper and salt, and the juice of a lemon; add a quarter of a box dissolved gelatine, put the chicken in the liquor, boil up once, and pour in mould.

Jellied Chicken. (No. 2.)

Dress one large chicken, cut it in joints, wash it clean, put on to boil. Be careful to remove all the skum that rises, salt and pepper it well, boil till it falls off from the bones. Boil six eggs hard - ten minutes will cook them, - take them from the boiling water and drop them into cold water; take the shells off and lay nicely on a plate. Take out the chicken, pick the meat from the bones, and chop it fine. Strain the liquor through a sieve and boil it down to a coffeecupful. Take a sponge cake pan, put a layer of the meat on the bottom of the pan, then lay your eggs in and put another layer of meat on top of the eggs, then pour on the liquor. Be sure you take off all the fat before you pour it over the chicken. Set it away to get cold, then slice nicely for tea or dinner.

Chicken Or Veal Croquettes

Two chickens, chopped fine, or three and one-half pints of ground veal, one nutmeg, grated, one and one-half teaspoonfuls of salt, two small onions, chopped fine as possible, two level teaspoonfuls sweet marjoram, two of thyme, or basil, one-half teaspoonful of cayenne pepper, two tablespoonfuls of celery seed, one and one-half pints of thickened milk, two eggs, well beaten into the mixture. Mix all well, then make into pear-shaped balls and dip into beaten egg, then into bread crumbs. Have ready some boiling lard, and fry the croquettes a light brown.