CHICKENS, Boiled.— Fasted the wings and legs to the body by thread tied round. Steep them in skim milk✪ Boiled Chickens two hours. Then put them in cold water, and boil over a slow fire. Skim clean. Serve with white sauce or melted butter sauce, or parsley and butter. — Or melt i oz. of butter in a cupful of milk ; add to it the yolk of an egg beat up with a little flour and cream ; heat over the fire, stirring well. CHICKENS, to Broil.— Slit down the back, and season with pepper and salt ; put them before a clear fire, at a distance, the inside next the fire, till half-done ; turn them, and mind the fleshy side does not bum, rasp bread over it, and nicely brown. Let the sauce be good gravy, with mushrooms ; garnish with lemon, and the livers broiled, the gizzards cut, slashed, and broiled with pepper. Or, take a handful of sorrel, dip it in boiling water ; drain, have ready half a pint of good gravy, a shallot chopped fine, and boiled parsley, thickened with a piece of butter rolled in flour ; add a glass of port ; lay the sorrel round the fowls ; pour the sauce over them ; garnish with lemons✪ Gravy with Sorrel, CHICKENS, to Braise. — Bone them and fill them with forcemeat ; lay the bones and any other poultry trim- mings into a stewpan, and the chickens on them. Add a few onions, herbs, mace, a pint of stock, and a glass or 2 of sherry. Cover the chickens with slices of bacon✪ Braised Chickens, and white pepper; cover, and boil slowly two hours. Take up, strain, skim off the fat ; then boil very quick to a glaze, and do the chick- ens over it with a brush. Serve with a brown fricassee of mushrooms. CHICKENS, to Fatten quickly. — Make a paste with ground rice scald with milk, mixed with trea- cle. Give it warm in the day-time as much as they will eat, leaving none. It fattens in a short time. CHICKENS, to Fricassee. — Skim and cut in small pieces ; wash in warm water, and dry ; season with pep- per and salt ; put into a slew-pan with water, and a large piece of butter, a little lemon, a glass of white wine, one anchovy, mace and nutmeg, an onion stuck with cloves, a bunch of lemon thyme, and sweet marjoram✪ Fricassee Chickens. Stew till the chickens are tender ; then dish. Thicken the gravy with flour and butter, strain it ; beat the yolks of three eggs in a large cupful of cream, and put it in the gravy ; shake over the fire ; do not boil, pour over the chickens. CHICKENS, to Roast. — Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with butter. Cover the breast with a sheet of buttered paper ; remove it ten minutes before it is enough, that it may brown. A chicken will take 15 or 20 minutes✪ Roast Chickens. Serve with butter and parsley. CHILBLAINS.— To cure chil- blains, simply bathe the parts affected CHI 123 OKI in the water in which potatoes have been boiled, as hot as can be borne. On the first appearance of this ailment, indicated by inflammation and irritation, this bath affords relief. In the more advanced stages, repetition prevents breaking out, followed by a certain cure, and an occasional adoption will prevent a return. CHILBLAINS.— Take 1 oz. of 'white copperas ; dissolve in a quart of water, and apply it occasionally to the affected parts. Let this be used before the chilblains break. — Or, apply a poul- tice of roasted onions. — Or, wash with a decoction of horseradish made with vin- egar and water. — Or, with a little cam- phorated brandy.

AI-modernized reading of the original text

CHICKENS, Boiled.— Fasten the wings and legs to the body by thread tied round. Steep them in skim milk two hours. Then put them in cold water, and boil over a slow fire. Skim clean. Serve with white sauce or melted butter sauce, or parsley and butter. — Or melt i oz. of butter in a cupful of milk ; add to it the yolk of an egg beat up with a little flour and cream ; heat over the fire, stirring well. CHICKENS, to Broil.— Slit down the back, and season with pepper and salt ; put them before a clear fire, at a distance, the inside next the fire, till half-done ; turn them, and mind the fleshy side does not bum, rasp bread over it, and nicely brown. Let the sauce be good gravy, with mushrooms ; garnish with lemon, and the livers broiled, the gizzards cut, slashed, and broiled with pepper. Or, take a handful of sorrel, dip it in boiling water ; drain, have ready half a pint of good gravy, a shallot chopped fine, and boiled parsley, thickened with a piece of butter rolled in flour ; add a glass of port ; lay the sorrel round the fowls ; pour the sauce over them ; garnish with lemons, CHICKENS, to Braise. — Bone them and fill them with forcemeat ; lay the bones and any other poultry trimmings into a stewpan, and the chickens on them. Add a few onions, herbs, mace, a pint of stock, and a glass or 2 of sherry. Cover the chickens with slices of bacon, and white pepper; cover, and boil slowly two hours. Take up, strain, skim off the fat ; then boil very quick to a glaze, and do the chickens over it with a brush. Serve with a brown fricassee of mushrooms. CHICKENS, to Fatten quickly. — Make a paste with ground rice scald with milk, mixed with treacle. Give it warm in the day-time as much as they will eat, leaving none. It fattens in a short time. CHICKENS, to Fricassee. — Skim and cut in small pieces ; wash in warm water, and dry ; season with pepper and salt ; put into a slew-pan with water, and a large piece of butter, a little lemon, a glass of white wine, one anchovy, mace and nutmeg, an onion stuck with cloves, a bunch of lemon thyme, and sweet marjoram. Stew till the chickens are tender ; then dish. Thicken the gravy with flour and butter, strain it ; beat the yolks of three eggs in a large cupful of cream, and put it in the gravy ; shake over the fire ; do not boil, pour over the chickens. CHICKENS, to Roast. — Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with butter. Cover the breast with a sheet of buttered paper ; remove it ten minutes before it is enough, that it may brown. A chicken will take 15 or 20 minutes. Serve with butter and parsley. CHILBLAINS.— To cure chilblains, simply bathe the parts affected CHI OKI in the water in which potatoes have been boiled, as hot as can be borne. On the first appearance of this ailment, indicated by inflammation and irritation, this bath affords relief. In the more advanced stages, repetition prevents breaking out, followed by a certain cure, and an occasional adoption will prevent a return. CHILBLAINS.— Take 1 oz. of 'white copperas ; dissolve in a quart of water, and apply it occasionally to the affected parts. Let this be used before the chilblains break. — Or, apply a poultice of roasted onions. — Or, wash with a decoction of horseradish made with vinegar and water. — Or, with a little camphorated brandy.

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