The new practical housekeeping

Broiled Chicken. — Split down the back and pound flat. Unless the chicken is very young, steam before broiling until almost tender, or put in a hot oven ten minutes. Broil with a few thin slices of salt pork, and serve garnished with the pork, slices of lemon and parsley. Fried Chicken, — Cut a three pound chicken as directed and fry the back, thighs, legs and wings in a little hot fat until half done ; then put in the breast in two pieces with tablespoon chopped onion, clove of garlic, chopped, and ounce herbs and fry five or ten minutes ; add an ordinary slice of raw ham, diced, four or five large tomatoes, cut in very small pieces, seasoning well with salt and pepper, and when all are cooked, serve together on platter. Fried Whole Chicken is a nice dish when the fowls are young and tender. Truss as for roasting, but do not stuff, then fry by immersing in hot fat until a nice brown or first single-bread them. The chickens may be steamed until tender, then fried as above. Chickens fried after any method given may be garnished with fried oysters, hominy or rice. Jellied Chicken. — Soak an ounce gelatine in a cup cold water twenty minutes ; squeeze it quite dry and melt it in pint clear stock in which a large tablespoon marjoram and half a rind of a lemon have been simmered ten minutes. Season to taste with salt and pepper and strain. Cover bottom of a mold half an inch thick witn the gravy and when nicely set in jelly, place upon it slices of hard-boiled eggs, slices of beet and gherkins cut in fancy shapes. Mince together the meat from two boiled chickens and a half pound each cooked ham and tongue ; season and press this into compact shape and put in centre of mold, leaving an inch of space around every side ; fill this space with the jelly which should not be poured in until quite cool so that it may harden quickly and preserve the shape of the meat. This dish may be made very handsome and in cold weather will keep a week. For a more elaborate dish, cover bottom of mold with a clear gelatine or aspic jelly about an inch in depth; when it stiffens, put a sprig of 532 PdULTEY. ■■■■■' ■ ■ Earsiey in center, spreading the leaves, leaving the stem up and old it thus while pouring in a little more half-thickened jelly ; when this hardens cut a hard-boiled esg in two lengthwise, and lay the halves obliquely across it ; cover these with jelly ,and when hard lay in long, delicate strips of breast of chicken, seasoned with pep* per and salt ; cover with jelly to within an inch and a half of top ; when l^ard, put a lining of very thin lemon slices around mold, lay in more bits of chicken, fill mold with jelly, and place on ice. While filling mold, keep the jelly standing m hot water as it must not harden, and the mold in a pan of ice, unless it is very cold weather, when mold may stand outside a window. Always wet mold with water before using. When making chicken salad, if all bits of the meat rejected from the salad are put back into quart of chicken liquor, thickened with gelatine or corn-starch as above and turned into a mold lined with sliced eggs, a very good Plain Jellied Chicken will result. Some add to the broth an onion, stalk celery, twelve pepper-corns, piece of mace, four cloves, white and snell of one egg and salt ana pepper to taste. Three tablespoons corn-starch _ ^