CHICKEN POT-PIE

Cut up a chicken and put on in cold water enough to cover, and take care that it does not cook dry; while boiling cut off a slice of bread dough, add a small lump of lard, and mix up

like light biscuit, roll, cut out with cake-cutter and set by stove to rise; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil season with salt and pepper, add dumplings, and season again. See that there is water enough to keep from burning, cover very tightly, and do not take off until dumplings are done. Make dumplings like baking powder biscuit. Serve at once.

CHICKEN— PRESSED.

Take two chickens, boil till tender, remove bones, chop fiue, season with parsley, pepper, salt, rolled cracker and two eggs ; put into pan.

CHICKEN OR VEAL— PRESSED.

Put four pounds of veal or two chickens into a kettle, cover with water, boil slowly until the meat drops from the bone, then take it out and pick it up fine. Let the liquor boil down until there is but a cupful; put in a small cup of butter, a table- spoonful of salt, a table-spoonful of pepper, a little allspice and a beaten egg, stir this through the meat; slice a hard-boiled egg, lay in your mould and press in the meat. When put upon the table garnish with celery tops or parsley.

CHICKEN— STEAMED.

Rub the chicken on the inside with pepper and half tea- spoon of salt, place in steamer in a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done keep hot while dressing is prepared, then cut them up, arrange on the platter, and serve with the dressing over them. The dressing is made as follows : Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a tea-spoon salt; stir six table-spoons of flour into a quarter pint of cream until smooth, and add to the gravy. Corn starch may be used instead of the flour, and some add nutmeg or celery salt.

SPRING CHICKEN— FRIED.

Put skillet on the stove with about one-half table-spoon each of lard and butter, when hot lay in chicken, sprinkle over with flour, salt and pepper, place lid on skillet and cook over a moderate fire; when a light brown, turn the chicken and sprinkle flour, salt and pepper over the top as at first, if neces- sary add more lard and butter, and cook slowly until done; make gravy just the same as for baked chicken. As a general rule half an hour is long enough to fry spring chicken. To make rich and nice gravy without cream, take the yolk of an egg, beat up light, strain and stir slowly into the gravy after the flour and milk have been stirred in and thoroughly cooked; as soon as it boils up the gravy is done, and should be removed from the stove. All gravies need to be stirred well and thoroughly cooked over a moderate fire.

TURKEY— BOILED, STUFFED WITH OYSTERS.

Wash the turkey thoroughly and rub salt through it; fill with a dressing of bread cut fine, seasoned with pepper, salt, and oysters ; mix lightly ; boil three hours, serve with oyster sauce. Some prefer the oysters left out.

TURKEY — BONED. — No. 1.

With a sharp knife slit the skin down the back, and raising- one side at a time with the fingers, separate the flesh from the bones with knife until the wings and legs are reached. These unjoint from the body, and cutting through to the bone, turn back the flesh and remove the bones. When the bones are removed, the flesh may be reshaped by stuffing. Some leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat made of cold lamb or veal and a little pork, chopped fine and seasoned with salt, pepper, sage or savory, and the juice of one lemon; sew into shape, turn ends of wings under and press the legs close to the back, and tie all firmly so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the

top, and bake until thoroughly done, basting often with salt and water, and a little butter. This is a difficult dish to attempt. Carve across in slices and serve with tomato sauce.

TURKEY— BOXED.— No. 2.

Boil a turkey in as little water as possible until the bones can be easily separated from the meat, remove all the skin and slice, mixing together all the light and dark parts, and season with salt and pepper; take the liquid in which the turkey was boiled (having kept it warm), pour it on the meat, mix well, shape into a loaf, wrap in a cloth, or put into an oval shaped dish, and press for a few hours. A spoonful of butter and flour braided together and stirred into the water before boil- ing is an improvement. When served cut into thin slices and garnish with parsley.