Roast Chickens - Excellent

Dress and stuff the chicken; lay it in a tin steamer; set it over a pot of boiling water and steam (covered closely) from one and a half or two hours according to size; then roast a nice brown, basting frequently with hot water and butter. One-half hour in a hot oven is sufficient. Boil the gizzard, liver, heart, in a sauce-pan; when done chop them fine and add them with the water in which they were boiled to the gravy in the baking-pan; thicken with a little flour and season to taste. I have cooked chickens in this way for years, and they are delicious. The toughest old fowl has to succumb to this kind of treatment. An old turkey served in the same way is just as tender as a young one.

Baked Spring Chicken

After cleaning the chicken nicely, put it in a dripping-pan, salt and pepper it, put plenty of butter on it, and water enough to keep it from burning; put it in a hot oven and bake till done. Take the chicken upon a platter, make a cream gravy; if you cannot get cream milk will answer. Pour one pint of cream into the dripping-pan in which the chicken was baked, thicken with one-half teacup of flour, previously stirred to a smooth paste, let it come to a boil, pour the gravy over the chicken, and serve.

Chicken Croquettes

Boil two fowls weighing ten pounds till very tender, mince fine, add one pint of cream, half a pound of butter, salt and pepper to taste; shape oval in a jelly glass or mould. Fry in lard like doughnuts, until brown.

Stewed Chickens

Cut up the chickens into small pieces, cover with water and stew gently till thoroughly done, adding a little salt. Make a rich gravy of two tablespoonfuls of flour, made smooth in one-half teacupful of milk, and add yolk of one egg. Make a paste of biscuit dough; roll out, and cut into squares, and bake a light brown; lay the squares on a dish and pour the chickens over. An excellent breakfast dish.

Chili Colorad

Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and two onions. Take half a pound of pepper pods, remove the seeds, and pour on boiling water; steam for ten minutes; pour off the water, and rub them in a sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice arouud the dish before setting on the table. This dish may also be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all people on the Pacific coast.

Chicken Pie

Cut up two chickens, put them in stew-kettle with barely enough water to cover them. "When the chicken is boiled tender, make the gravy of two tablespoonfuls of butter and one of flour, and the yolk of an egg mixed smoothly together, and stir into the water the chicken was stewed in. Line the sides of a deep dish with paste, lay in a small teacup bottom upwards. Put in the stewed chicken with the gravy, and add if you like, some oysters, three or four hard boiled eggs. Put on the top cover, and bake in a moderate oven. Pigeon or veal pie may be made in the same manner.