Baked Chicken

Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, with a steady fire. Baste often. Turn so as to have uniform heat.

Boiled Chicken

Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg three sweet peppers cut into strips. Add the chicken, a teaspoon of salt and a dash of red pepper. Cover; serve hot.

Creamed Chicken

Boil a chicken and a few sweetbreads and set aside to cool. When cold cut into small pieces. Pour over white sauce, add a small can of mushrooms, and season with salt, black pepper and cayenne pepper and a few drops of tabasco. Reheat and serve.

Planked Chicken

1/4 Cup Butter Substitute.

Red Pepper, Green Pepper, Parsley.

1/4 Tablespoon each, Finely Chopped Duchess Potatoes 8 Mushroom Caps 1 Teaspoon Finely Chopped Onion 1/2 Clove Garlic, Finely Chopped.

1 Teaspoon Lemon Juice.

Cream the butter substitute, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter substitute, and bake in a hot oven until nearly cooked. Grease plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and saute mushroom caps, place on chicken, spread over prepared butter substitute, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.

Chicken Curry

3 Pounds Chicken 1-3 Cup Butter Substitute.

2 Onions.

1 Tablespoon Curry Powder.

2 Teaspoons Salt.

1 Teaspoon Vinegar.

Clean, dress, and cut chicken in pieces for serving. Put grease in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken, strain and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish pilaf.

Chicken En Casserole

Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter substitute and bake in a casserole dish twelve minutes. Parboil one-third cup carrots cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips. Add one and one-third cups brown sauce and two-thirds cup potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste. Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes are used allow but one chicken to each dish.

Jellied Chicken

Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add one-half tablespoon salt. Remove chicken; reduce stock to three-quarters cup, strain, and skim off fat. Decorate bottom of a mold with parsley, and slices of hard-boiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mold under heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon dissolved granulated gelatine to stock.