The Pattern cook-book

This process relaxes the muscles and renders the joints supple, besides preserving the juices that would be lost in parboiling. Transfer the chicken from this vapor bath to a wire broiler, and turn the inside of the chicken to the fire first. Cover the broiler with a tin pan, and broil until the fowl is tender and brown, turning it frequently and being careful the fire is not too hot. The chicken will finish cooking in half an hour. Lay it on a warmed platter, spread it with butter, sprinkle with salt and pepper, and serve. Some good cooks season before broiling, and in this case the chicken, after being sprinkled with salt and pepper, should be dusted all over with flour. The salt will draw out the juices, but the flour will unite with them, forming a paste that keeps the remaining juices well in the chicken. This plan may be followed for broiling beefsteak. BAKED CHICKEN (CAMPING PARTY STYLE). Do not remove the feathers from the chicken. Take out the entrails and crop, making as small incisions as possible ; and cut out the vent. Stuff with half the stuffing directed for roast turkey, or if this is not convenient, sew up the body securely without stuffing at all. Cover the chicken with wet clay, spreading it half an inch or even one inch thick. Bury the chicken in a bed of hot ashes, place coals on the top, and bake an hour and a-quarter, if the bird weighs two pounds. The feathers will peel off as ihe cake of clay is removed, leaving the flesh quite clean. This is an especially delicious dish for a hungry camping party. BOILED CHICKEN. Chickens are boiled the same as turkeys. In winter there is no better way than to boil them whole and pour over them a strong caper sauce when serving. The chickens should be stuffed, well sewed, and pinned in a w'et cloth that has been generously sprinkled with flour; they are then plunged in boiling water, which should not cease boiling until the chicken is done. Allow twenty minutes cooking to a pound. A large, tough chicken may be made very palatable prepared in this way. BONED CHICKEN. This makes an exceedingly nice course for dinner and is not difficult to manage. Pick and singe the chicken and cut off the head and feet, but do not draw it. With a sharp penknife slit the chicken down the back ; then, keeping the knife close to the bones, scrape down the sides and the bones will come out. Leave the drumsticks and wing bones in, but break them at the joints. Stuff the chicken with chopped cold cooked lamb, seasoned with salt and pepper, and a tea-spoonful of summer savory and the juice of one lemon ; and add two table-spoonfuls of chopped salt pork. In stuffing, give the chicken, as far as possible, its original shape, and sew it up securely. Turn the ends of the wdngs under the back, tie or skewer them firmly, and tie the legs down close to the body, so that the top will present a plump surface to carve in slices across. Lard the chicken with two rows on the top. Bake until done, basting often, and adding water to the pan as needed. Allow fifteen minutes to a pound in baking. PRESSED CHICKEN.