The new Annie Dennis cook book

Cut the chicken in pieces, dip in egg batter to which has been added two chopped tomatoes, one minced onion, with parsley, pepper and salt ; fry brown in boiling fat and serve with tomato sauce. Rissoles of Chicken Cut very young spring chicken in small pieces and parboil. Roll out squares of puff paste very thin, wrap the pieces of chicken in them and fry brown. Imitation Pate de Foie Gras Gizzards and livers of four fowls to three tablespoonfuls of melted butter, a chopped onion, one tablespoonful pungent sauce, salt and pepper to taste. Boil livers until quite done, drain and wipe dry ; when cold, rub to a paste. Let butter and chopped onion simmer together slowly for ten minutes. Strain through thin muslin; turn into a larger dish and mix with it the rest of the seasoning; work all together. Butter a small earthen jar and press the mixture down, interspersing with square bits of the boiled gizzard to represent truffles. Cover all with melted butter and set in a cool, dry place. Chicken Jelly Chicken jelly is a food allowed in cases where the stomach cannot stand solid food. Prepare a full grown chicken. Put it on in a pot with two quarts of cold water. Let it boil steadily until the flesh will pull to pieces readily, then remove it, pour the liquor through a colander, return it to the pot and boil it down to about half a pint. Skim, salt to taste, pour in jelly moulds and set in a cold place to thicken. Make salad of the chicken. Breaded Spring Chicken Cut spring chicken into pieces, dip first in beaten egg, then in grated bread crumbs, seasoned with minced parsley, pepper and salt; place in a pan, lay bits of butter over, add a little water, set in the oven and bake slowly; baste often. "When done, take up, pour a teacupful of cream in the pan, stir in two tablespoonfuls of grated bread crumbs and serve in sauce bowl. Garnish the chicken with parsley. Chicken Croquettes Mince chicken enough to make two teacupfuls ; season with half teaspoonful of salt, and a pinch of pepper; add one teacupful of broth in which it was cooked, three eggs, the juice of a lemon, and a large teaspoonful of cream, or melted butter. Roll in eggs and biscuit crumbs, and fry in boiling lard. If the chicken broth is not to be obtained, substitute boiling water and another tablespoonful of butter or cream. Baked Chicken In the vessel in which the fowl is to be parboiled, have ready one quart of boiling salted water, using a teaspoonful of salt. Wash the fowl in weak soda water, wiping carefully inside and out. Place in the boiling water and cook slowly until quite tender, that is, until the joints separate easily, but not until it will fall to pieces. Remove it from the boiler, place in a hot oven, and brown quickly. With this baked chicken serve a dressing made as follows : Break into a bowl three cold biscuits, three cornmeal muffins (or same quantity of egg bread), and three crackers, or three slices of lightbread. Pour over this the stock in which the fowl was boiled. If this is not enough to moisten the bread thoroughly, use sweet milk, or boiling water and a small lump of butter. Let stand ten minutes or until it softens. • Dressed Chicken