Chickens
These, whether for boiling or roasting, should have a dressing prepared as for turkeys. Six spoonfuls of rice boiled with the chickens will cause them to look white. If the water is cold when they are put in, they will be less liable to break. They are improved by boiling a little salt pork with them. If not thus boiled, they will need salt.
For broiling, chickens should be split, the inwards taken out, and the chickens then washed. Broil very slowly till done, placing the bony side down; then turn it and brown the other side. Forty minutes is the medium time for broiling a chicken.
For roast hicken, boil the gizzard and liver by themselves, and use the water for gravy.--Mrs. Col. W.