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Poultry: Chicken

Braised Chicken.

Truss a plump chicken, fry in the fat of salt pork, place on a trivet in a deep pan; into the fat put a carrot cut in squares, onion, bay leaf, and a sprig parsley. Add 2 tablespoonfuls butter and allow the vegetables to fry delicately brown.

Pour this over the chicken. Add 2 cupfuls hot chicken broth, cover, and set in a moderate oven. Baste frequently, adding water to the stock, if necessary. Lift the chicken to a hot platter, skim off the fat, thicken the gravy and season, then strain over the fowl.

Broiled Chicken.

MRS. CURTIS'S COOKBOOK Sprinkle a chicken, which has been cut up, with salt and pepper, dip into melted butter, then place in a broiler. Cook twenty minutes over a bright fire, turning the broiler so the pieces may be equally brown. Put on a platter spread with soft butter, sprinkle with pepper and salt, and set in the oven for a few minutes before serving.

Grilled Chicken.

Choose small chickens, split down the back, and soak each in olive oil, seasoned with salt and pepper, for an hour or two. Coat with flour, and broil over a clear fire till done. Into a saucepan put 1 cupful water and an onion; let cook fifteen minutes, take out the onion, and pour the sauce over thin slices of toast, on which arrange the chickens. Garnish with fried parsley.

Chicken with Dumplings (New England recipe). 3 or 4 pound chicken, 1 tablespoonful salt, 1 teaspoonful pepper, 2 onions, 1 tablespoonful flour, 2 tablespoonfuls butter, ½ cupful milk, 2 cupfuls prepared flour.

Cut chicken in 10 pieces and place in saucepan. Add salt, pepper, and onion, cover with boiling water, and cook till tender; then mix flour with butter, and thicken the gravy. Ten minutes before serving, mix prepared flour with butter and milk, and 2 eggs beaten to a stiff froth; cut with a tablespoon small portions frora the dough, drop them into the gravy, cover, and boil six minutes; remove the saucepan to side of stove, where they may stop boiling. In serving, arrange the chicken on a platter, and lay the dumplings in a circle around it. Sprinkle 1 tablespoonful chopped parsley over the whole, and serve. This dough will make 12 dumplings.

Chicken Baked in Milk. a Prepare a chicken as though for roasting. Mix dressing - using crumbed bread, butter, salt, and pepper. Stuff the chicken with this mixture; place it in a baker. In the bottom of the pan put 2 quarts rich milk; cover, and bake slowly, until the chicken is very tender, turning and basting as often as necessary.

Thicken the gravy in the pan, seasoning with salt and pepper. Chicken in Casserole. 24-pound chicken, 1 can mushrooms, 1 carrot, 1 onion, 1 stalk celery, 1 tablespoonful chopped parsley, 1 teaspoonful salt, teaspoonful pepper, 1 teaspoonful beef extract, il tablespoonful flour, 2 cupfuls boiling water.

Clean and truss the chicken, and steam until tender. Melt the butter in a frying pan, add the vegetables chopped fine, cook five minutes, then add the flour. Dissolve the beef extract in boiling water, add the seasonings, and pour it into the frying pan. Cook five minutes. Put the chicken in a casserole, dredge with flour, dust with salt and pepper, and pour the contents of the frying pan over it. Place it in the oven, and cook until the chicken is thoroughly browned. Remove from the oven, cover, and serve in the casserole.

Panned Chicken.

Prepare a chicken as for broiling, slightly flatten it, cover with bits of butter, and place in a moderate oven.

When nearly done, sprinkle with salt and pepper and dredge with flour; return to the oven and brown, first on one side, then on the other. Keep hot while you make the sauce. Pour a cupful hot milk into the pan, and add 1 tablespoonful grated bread crumbs, also a few drops onion juice.

Stir the sauce vigorously, let it boil POULTRY one minute, turn over the chicken, garnish with parsley, and serve.

Fried Chicken (Southern recipe).

Cut a young chicken into neat pieces, drop in cold water, then roll in flour seasoned with salt and pepper. Put it in a saucepan with fat which has been fried out of salt pork, and cook, turning once or twice till it is well browned. Skim off as much of the fat as possible, add a cupful cream or rich milk, thicken with a little flour, seasoning if necessary, and strain over the chicken.

Chicken with Almond Sauce (Southern recipe). 1 young chicken, 1 tablespoonful lard, 1 tablespoonful flour, 2 cupfuls cream, 1 tablespoonful finely chopped parsley, 1 cupful chopped blanched almonds.

Cut up the chicken as for fricassee; fry golden brown in hot lard. Put it on a hot platter and make the sauce. Thicken the lard (in which the chicken was fried) with the flour; when the flour is cooked, add the cream, parsley, and almonds. Let it boil five minutes, and pour around the chicken.

Chicken with Peanuts (Spanish recipe).

Cut a young chicken into small pieces, roll in flour, and fry brown in lard or butter. When the chicken is done, pour over it a cupful sweet cream and sprinkle liberally with roasted peanuts coarsely powdered.

Creamed Chicken and Sweetbreads. 4-pound chicken, 4 sweetbreads, 1 can mushrooms, 1 quart cream, 4 tablespoonfuls butter, 5 tablespoonfuls flour, grated onion, tmeg, salt, and pepper.

Boil chicken and sweetbreads; when cold, cut them up. In a saucepan put cream; in another butter and flour. Stir until melted, then pour on the hot cream, stirring until it thickens; add onion and nutmeg, and season highly with pepper and salt.

Put chicken and other ingredients, with sweetbreads and mushrooms, in a baking dish, cover with bread crumbs and butter, then bake twenty minutes.

Chicken Pie.

Stew a cut-up chicken in enough boiling water to cover, adding pepper and salt. When parboiled, remove to a deep earthen dish and cover with a crust. Use a recipe for rich baking-powder biscuit. Instead of putting a blanket of the dough on top of the pie, cut it into rounds, as for biscuit. Have the chicken laid lightly so the gravy will not touch the dough, and cover as closely as possible. Bake in a moderate oven until the crust is well risen and brown. This is an improvement on the old style of all-over crust, partly because it allows plenty of escape for steam. The biscuit can be easily served, and the paste is not made heavy by cutting with a knife.

Roast Turkey. a Remove the crusts from a stale loaf of bread. Break the loaf in the middle and grate or rub the bread into fine crumbs. Season highly with salt and pepper. Add a cup of diced celery, cooked tender. With a fork mix celery and seasoning through the crumbs, then sprinkle with them 3 or 4 tablespoonfuls melted butter.

With spoon put the prepared crumbs in the place from which the crop was removed until the breast becomes plump. Put the remaining crumbs in the body. Do not pack the crumbs closely either in crop or body, but allow room for them to swell when moistened by the steam from the turkey in cooking. Fold back the wings. Press the legs close to the body, crossing the drumsticks MRS. CURTIS'S COOKBOOK in front of the tail. With small skewers and strong cord fasten in proper shape. Place the turkey, back up, on a rack in the roasting pan.

When the back is browned, turn the turkey over, and when the breast and sides are nicely browned, baste with a thin gravy every ten or fifteen minutes until the fowl is cooked. An 8pound turkey will cook in two hours. Use the water in which the celery was cooked to make basting gravy for the turkey. - EMMA P. EWING.