3 or 4 pound chicken, 1 tablespoonful salt, 1 teaspoonful pepper, 9 onions, 1 tablespoonful flour, 9 tablespoonfuls butter, cupful milk, 9 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 raix flour with butter, and thicken the gravy. Ten minutes before serving, mix pre pared flour with butter and milk, and 2 eggs beaten to a stiff froth; cut with a tablespoon small portions fror- 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 table spoonful chopped parsley over the whole, and serve. This dough will make 12 dumplings.
Chicken Baked in Milk.
Prepare a chicken as though for roasting. Mix a dressing— using crumbed bread, butter, salt, and pep per. Stuff the chicken with this mixture; place it in a baker. In the bottom of the pan put 9 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, season ing with salt and pepper.
Chicken in Casserole.
94-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, 1 tablespoonful flour, 9 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 ex tract in boiling water, add the sea sonings, 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 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 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 pep per. 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. Skitn 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 (South ern recipe).
1 young chicken, 1 tablespoonful lard, 1 tablespoonful flour, 2 cupfuls cream, 1 tablespoonful finely chopped parsley, 1 cupful chopped blanched al monds.
Cut up tbe chicken as for fricas see; 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 ymmg 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, 4 grated onion, Nutmeg, 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.