Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-11-14
THE HOUSEHOLD.


The simplest way of cooking chicken is 60
boil it The iov should be quite fat and
at least year old Make a dressing of a
heapinr cupfu of stale bread crumbs
tablespoonful of melted butter, Tablespoon
ful of chopped parsley. and season Co taste
with salt and pepper Put part Of 1t into
the place from which the crop was taken
and sew uu the slit. then fold the skin over
and fasteu it To- the back of the chicken
with a small skever Put the dressing that
is left into the body of the fowl, sew up the
opening then tie the wings close 10 the body,
and cross the legs over the tail and tie them
firmly Dredge the chicken with flour and
sew &c IN cloth so that It will keep It's form
and color Plunge into boiling water aud
cook until tender Season 20 taste with
salt and pepper and when tender remove
skewers aud strings and serve with an egg
or oyster sauce. Chopped oysters may also
be used u the dressing if liked Baked
chicken DIS prepared IN the same way as
boiled When ready for the oven place in
q baking pan ON two thin slices of fat bacon.
Pour over the bottom of the pan Just enough
hot water to cover It. aud bake IA quarter
of an hour 20 each pound Every ten min
utes baste the flesh at first with water and
then with the dripping
For breakfast or luncheon young chick
ems are often broiled The chicken should
bee split down the hack wiped dry, and
land between the bars of a double hroiIer
First turn the inside 90 the fire until it is
deicateIy brown then the outside then rub
the whole fowl with butter season with
salt and pepper. and brown the inside un
TIL it is tender Then quickly brown the
breast turn over 10 melted hutter aud
serve ON hot dish 1t is a good plan if the
flesh becomes too dry IN broiiing to haste it
once or twice with melted butter
Chickens when fried nicely have much
the same flavor IA when broiied. and do not
require SO perfect IA fire Split down the
back. Hatteu the breast bone with a mallet
or hammer. and otherwise prepare as for
broiIu1 Rub on both sides with melted
butter dredge with flour. season with salt
and pepper and put into baking pan con
tanning IA Tablespoonful of melted butter and
several slices of saltpork Frvin the oven.
and turn the pieces SO that they will brown
evenly serve with the fowl a gravy made
from milk or water thickened with flour
Very ancient chickens should always be-
/ stewed and if time enough bee given max,
+ desirable dishes, as they have "a richer tia
vor than Young fowls For stewiug cut
the meat into pieces as for frIcassee. Iust
cover with boiling water, and simmer gent
iv until tender W hen half cooked seasui
TO taste with teaspoonful of salt Just
before dishlug moisten two tablespoonful
of flour with "a little cold water and stir IN
to the broth until smooth and free from
Jumps Add salt and pepper TO taste an,
half cuptul of rich milk and let 1t boil ul
once. Stewrd chicken Is incomplete with
out dumplugs For the dumpiings meas
ure half a pound which is about pint. %
flour, mix with 1t half a teaspoonful of salt
ID fourth of "a tablespoonful of pepper and
heapnr teaspooun of baking powder
Moisteu with enough cold water TO make
stiff dough Make into cakes and cook oil
top the chIrb-u for twenty minutes with
out removing tine cover. q, the thrush ,
cold uir nav causr tnr dough Goo ia.