Boiled Chicken

Chickens are boiled the same as turkeys. In winter there is no better way than to boil them whole and pour over them a strong caper sauce when serving. The chickens should be stuffed, well sewed, and pinned in a wet cloth that has been generously sprinkled with flour; they are then plunged in boiling water, which should not cease boiling until the chicken is done. Allow twenty minutes cooking to a pound. A large, tough chicken may be made very palatable prepared in this way.

Boned Chicken

This makes an exceedingly nice course for dinner and is not difficult to manage. Pick and singe the chicken and cut off the head and feet, but do not draw it. With a sharp penknife slit the chicken down the back; then, keeping the knife close to the bones, scrape down the sides and the bones will come out. Leave the drum-sticks and wing bones in, but break them at the joints. Stuff the chicken with chopped cold, cooked lamb, seasoned with salt and pepper, and a tea-spoonful of summer savory and the juice of one lemon ; and add two table-spoonfuls of chopped salt pork. In stuffing, give the chicken, as far as possible, its original shape, and sew it up securely. Turn the ends of the wings under the back, tie or skewer them firmly, and tie the legs down close to the body, so that the top will present a plump surface to carve in slices across. Lard the chicken with two rows on the top. Bake until done, basting often, and adding water to the pan as needed. Allow fifteen minutes to a pound in baking.

Pressed Chicken

Clean and singe the chicken, and cut it in pieces as for a fricassee. Place it in a kettle with a very little water, cover closely, and boil very gently until the meat will fall from the bones. Lift the meat from the kettle with a skimmer, and, separating the white meat from the dark, scrape all the meat from the bones, leaving out the skin pieces. Season with salt and pepper. Place the meat in the dish it is to be pressed in, laying the white and dark meat in alternate layers, as far as possible, and adding from time to time a little of the broth from the kettle, to moisten all well. When all the meat is in the dish lay a plate on top of it, place a heavy weight upon the plate, and set away in a cool place. This makes a pretty dish for luncheon, the meat being sliced for serving and garnished with parsley.

To Cook Chicken For Travelling Lunch

Use only a young fowl. Clean, split it down the back, and wipe dry. Season with salt and pepper, and sprinkle on a little flour. Add water to the pan, and bake one hour, basting frequently. Do not use any butter, even if the chicken should seem to be lean, for the oil in the meat is intensely disagreeable when the latter has to be eaten from the fingers. Cut in small pieces for the lunch.

Creamed Chicken

One-half pint of cream or milk. One pint of cooked chicken. One-half tea-spoonful of salt. One-half tea-spoonful of pepper.

One-half table-spoonful of butter. One table-spoonful of flour. One table-spoonful of chopped parsley. Two eggs (yolks).

Rub the butter and flour to a cream. Place the milk in a double boiler or in a small tin pail set in a kettle of hot water, and when scalding, add the flour and butter. Stir well, and cook three minutes. Add the parsley and chicken, and cook until the milk is thoroughly hot again. Beat the yolks well, adding to them two table-spoonfuls of milk ; and pour them into the chicken. Cook ten minutes and serve in a border of potato. Mash the potatoes and heap them around the serving dish, placing the chicken in the hollow thus formed. The chicken is sometimes served in a border of boiled rice.