Buckeye cookery

When young chickens are to be baked, with a sharp knife cut open the back at the side of the back-bone, press apart, and clean as above directed, and: place in dripping-pan, skin side up. Chickens are stuffed and roasted in the same way as s turkeys, and are much better for being first steamed, especially if over a year old. Roast for twenty or thirty minutes, or till nicely browned. Some prefer to broil or fry old chickens after first steaming until tender, but stewing or boiling is better. In broiling chickens the danger of under-cooking on the one hand, or burning on the other, is avoided by breaking the bones slightly with a rolling-pin so that the pieces are flattened. Covering with a sauce-pan will also concentrate the heat, and help cook them thoroughly without burning. Some, in making chicken or meat pies, line the bottom of the dish with crust, and place in the oven until well ‘‘set,” then line the sides, fill, cover, and bake: it is always difficult to bake the POULIRY. ora 275 “erust on the bottom of dish unless this plan is adopted. A still better plan is to use no bottom crust, only lining the sides of the pan. | | 2 The garnishes for turkey and chicken are parsley, fried oysters, thin slices of ham, slices of lemon, fried sausages or forced-meat balls: ue : ~" | BAKED CHICKENS. Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping-pan, bone side down, without any water ; have a hot oven, and, if the chickens are young, half an hour’s cooking will be sufficient. Take out, and season with butter, salt and pepper; pack one above another as closely as possible, and place in pan over boiling water, covering them -closely—this keeps them moist until served—boil the giblets in a little water, and, after the chickens are taken from the dripping-pan, put into it the water in which giblets were boiled, thicken it, and add. the chopped giblets. This manner of baking chickens is fully equal to broiling them.— Mrs. E. W. Herrick. BAKED SPRING CHICKENS. Cut each of four chickens into seven or nine pieces, wash thor+ oughly and quickly, and put in a colander to drain; put a half table-spoon each of lard and butter into a dripping-pan, lay i in the pieces, and add half a pint hot water ; place in oven and bake half an hour, turn, taking care that they get only to a light brown, and, just before taking up, add salt and pepper to taste; when done take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the stove, and add one table-spoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of the mixture at atime. Let cook thor- oughly, stirring constantly to prevent burning, and to make the > gravy nice and smooth; season more if necessary.—Mrs. L. Hush. BAKED CHICKEN WITH PARSNIPS. _ : _ Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lump of butter the size * lh hte ha POULTRY. < ee ES euici of an egg, or two or three slices of salt pork or pickled beef put eabpes water in pan to prevent burning, place in oven and bake until chicken and parsnips are done to a delicate brown; serve chicken ' separately on a platter, pouring the gravy in the pan over the pars- nips. CHICKEN CROQUETTES. Boil two fowls weighing five pounds each till very tender; mince fine, add one pint cream, half pound butter, salt and peppef tc taste; shape oval in a jelly glass or mold. Fry in lard like doughnuts until brown.—Mrs. E. L. Fay, New York City. BREADED CHICKEN. Cut a tender chicken into seven pieces as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs seasoned