Chicken Pie

Prepare the chicken as for white fricassee; turn into a deep earthen dish and cover with a paste, and bake one hour.

Salad Dressing

One tablespoonful of mustard, one of sugar, one teaspoonful of salt, one tenth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice; stir with a wooden or silver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light; then stir in half a cup of vinegar. One cup of whipped cream is a great addition to it; stir in the last thing Be sure that you stir evenly, and one way all the time This is enough for four quarts of salad.

Broiled Chicken

Split down the back, wash, and wipe dry, and broil over clear coals twenty-five minutes. Season with pepper, salt and butter.

Chicken Salad

Boil tender four good-sized chickens; when cold, cut off the white meat, and chop rather coarse. Cut off the white part of the celery and chop in the same manner. To two quarts and a pint of the chicken allow one quart and a pint of the celery and a spoonful of salt. Mix well together, and then stir in part of the dressing. Shape the salad in a flat dish, and pour over the remainder of the dressing. Garnish with hard boiled eggs, beets, and the tops of the celery.

Lobster Salad

Lobster salad is made the same as chicken, using lobster instead of chicken, and lettuce instead of celery.

Chicken Patties

Make the shell as for tarts, only larger, and prepare the chicken as for white fricassee, but cutting it smaller, and taking out all the bones. Fill the shells, and send to the table immediately.

Devilled Turkey

Take the legs (the first and second joints) of a roast turkey (if underdone they are still better), and cut deep gashes in them, and into these gashes put a little mixed mustard, a little salt and cayenne pepper; lay on the gridiron until heated through; then place on a very hot dish, and spread with butter. Serve immediately. Any kind of fowl may be served in the same way.

Potted Pigeon

Clean, then stuff the pigeons with a dressing made as for turkey. Sew them up and truss; put them in a kettle with water enough to cover them, and boil half an hoar, then take up and drain them. Roll them in flour, and fry brown in pork fat Thicken the liquor in which they were boiled with flour, pepper, salt, cloves, mace, and catsup. Put the pigeons in this gravy and simmer two hours. Serve in the gravy. Add half a glass of claret if you choose.

Pigeon Pie

Prepare as for stewed pigeons, then turn into a deep earthen dish, and cover with paste. Bake forty-five minutes.

Quail Pie

Lay the birds in a deep earthen dish, and season with pepper, salt, and a little butter; then dredge in flour Nearly cover with cold water; cover with a paste, and bake one hour.

Snipe Pie

Made the same as quail pie.