The New century cook book

Boil one or two chickens in a small quantity of water, with a little salt. When thoroughly done, take all the meat from the bones, keeping the light and dark meat separate, chop fine and season. Put in a pan a layer of dark and light meat, add the liquor it was boiled in, which should be about a cupful. Press with a small weight. When cold cut in slices. Mrs. A. J. O. Leary. Pressed Chicken. Stew slowly two chickens, cut up small, until the meat drops from the bones, then take out and chop fine, let the liquor boil down to a cupful. Add to it butter the size of an egg, a teaspoon of pepper, little allspice and a beaten egg, stir through the meat. Mrs. Forester. Jellied Chicken. One good sized chicken, boiled until tender. Take out and save liquor. Pick up in small pieces. Add to liquor one box gelatine, salt and pepper, small piece of butter. Put all back in kettle, boil a few minutes, then pour in mould to get cold. Mrs. E. Burling. Chicken Croquettes. One chicken boiled in salted water till tender, when done take bones of chicken and add to the chicken water and boil down till strong; butter size of small egg, brown in kettle, add one-half cupful of flour to butter; one-half large onion and three sprigs of parsley chopped together; a little of the crisp part of lettuce; one and one-half cupfuls stock; one-half grated nutmeg; juice of New Century Cook Book. one-fourth lemon; salt to taste. Add this to chopped chicken and put away to stiffen; when cold, make into forms; dip twice into egg and cracker crumbs and fry in lard. Mrs. Isaac G. Lombard. Scalloped Chicken. One tablespoon each of butter and flour rub smooth, heat a pint of milk to boiling, add the butter and flour and cook until thick, season to taste. Add chicken chopped fine; cover with cracker crumbs and brown. Mrs. Allan A. Gilbert. Roasted Quails. Cover the breasts with very thin slices of bacon or rub them well with butter; roast, basting them often with butter. Fifteen or twenty minutes will cook sufficiently. Salt and pepper to taste. Serve on a hot dish. Bread sauce can be served with them. Mrs. Gee. Broiled Quails. Clean, wash, and split down the back. Lay in cold water half an hour. Wipe carefully, season with salt and pepper, and broil on a gridiron over a bright fire. When done, lay in a hot dish, butter on both sides well, and serve at once. Pigeons, woodcock, and small birds may be broiled in the same manner, and are delicious and nourishing fare for invalids. Duck Boiled (Very Fine). Have ready two or three pints of good stock, drop into it and cook, one carrot, one onion and one turnip with a few spices and a bay leaf; let this boil one-half or three-quarters of an hour; squeeze one pint of tomato through sieve and add to stock. Tie up the duck well, which has been carefully dressed, put it in the stock and boil three-quarters of an hour. Take it up and set it back on stove. Strain the stock. Put one-fourth pound of butter in pan and two tablespoonfuls of flour, mix and heat thoroughly, then stir in stock. Remove strings from duck and lay it nicely on dish and pour sauce over it. Decorate edges with trimmed bread, cut in fancy shapes, fried or toasted, also carrot and turnip cut like comb teeth and last some split olives and serve hot. Mrs. G, M. D. New Century Cook Book. Mock Duck.