Dora's cook book

For broiling, young chickens should be chosen, and carefully dressed. Cut them open on the back, laying them out as flat as possible. Cut off the first joint of the wings and neck, and cook them with the giblets. Have a clear, but not too hot fire, over which to broil them. 54 DORA'S COOK BOOK. Watch carefully so as to have every part nicely browned, but not scorched. Take up on a hot platter, season with pepper and salt, and a liberal supply of butter, Chop the giblets, with the little meat from the neck and wing tips; thicken and serve, either by pouring over the chicken, or in a gravy tureen. ‘*To roast spring chicken is to spoil it. Just split it down the back and broil lt.” BONED CHICKEN. Boil a chicken in as little water as possible, until meat will fall from the bones, remove all skin, chop together light and dark parts, season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat; place in tin, wrap tightly in cloth, press with heavy weight several hours. When served, cut in thin slices. ROAST GOOSE. Stuff the goose with a potato dressing made as follows: Six potatoes, boiled, pared, and mashed fine and light, one tablespoonful of salt, one teaspoonful of pepper, one spoon- ful of sage, two tablespoonfuls of onion juice, two table- spoonfuls of butter. Truss and dredge well with salt, pepper and flour. Roast in the oven one hour and a quarter. Make gravy the same as for turkey. Serve with apple sauce. POTTED PIGEON. First clean them, then fry some salt pork, and fry the pigeons until brown, then stuff them the same asa turkey POULTRY AND GAME. 55 with dressing; put them in a pot with water enough to cover thein, let them simmer until tender. Take the pot liquor and thicken for gravy. * FRICASSEED CHICKEN. Cut up chicken, and boil with a slice or two of pork in sufficient water to cover till quite tender. Fry some pork, and, when cooked a little, drain the chicken and fry with pork till quite brown. Then take out, and pour the broth into the frying pan, with the pork fat, and make a gravy with brown flour, season well with butter, and put the chicken into the gravy. Be sure and have the fat quite hot when the chicken is put in, so it will brown readily. CURRIED CHICKEN, Slice an onion and brown in a little butter, add a spoonful of curry powder, allow it to remain covered for a few minutes to cook ; add a little more butter and put in chicken, cut up small; thicken with a little flour, and serve. SCALLOPED FROGS. Scald the hind quarters in boiling water, rub them with lemon juice, and boil them for three minutes, wipe them, dip them first in cracker crumbs, then in a mixture of two beaten eggs, in half a cup of milk seasoned with pepper and salt, then again in cracker crumbs. When they are well covered with crumbs, fry in a mixture of lard and butter. 56 DORA'S COOK BOOK. STEWED SQUIRRELS. Three fine grey squirrels, skinned and cleaned, joint as you would chickens for fricassee; one half pound fat salt pork, one onion sliced, twelve ears corn cut from the cob, six large tomatoes pared and sliced, three tablespoon- fuls butter, rolled in flour, parsley, enough water to cover squirrels, Put on squirrels, pork (cut up small), onion and parsley in the water and bring toa boil. Boil ten minutes, put in corn and stew until the squirrels are ten- der. Then add the tomatoes, and twenty minutes later stir in butter and flour. Simmer ten minutes and serve. FRIED RABBIT. Joint the rabbit, and roll in flour; have ready hot butter, and fry it a nice brown. Dredge a little flour in- to the pan, carefully add a little water to the gravy, and pour it around the pieces after they are laid on the platter. TO ROAST PIGEONS. Put them on a little spit, and tie both ends close. Baste often with butter. Cook twenty minutes, SAUCES FOR MEAT AND His Ele ry