Scientific cooking with scientific methods

Clean, dress and cut up a three-pound chicken, season with salt, pepper and flour. Brown in salt-pork fat, and remove to stewpan ; fry in the same fat one small onion, three cups of sliced okra, one red sweetpepper, onion and pepper cut very fine, and cook for ten minutes. Add this to the chicken in the stewpan with two cups of tomatoes, two and a half cups boiling water, salt to taste. Cook slowly until chicken is tender, and add three-fourths cup boiled rice. — (From a friend in New Orleans.) Stuffed Chicken. Clean, dress, stuff and truss chicken. Place in dripping-pan breast down for awhile, to keep the white meat from being dry, first having rubbed with soft butter. Place in hot oven until it begins to brown, then lower your gas, and cook slowly, basting frequently with butter and hot water from the pan. Turn the chicken from time to time that it may brown on all sides. When the thigh is tender the chicken is ready to remove. Make the sauce in the pan, adding the giblets that you have boiled in salted water until tender, and chopped fine. Stuffing for Fowl, 2 cups bread or cracker Vj teaspoon powdered thyme crumbs. 1 tablespoon minced parsley. 3 tablespoons butter. A dash of cayenne. 1 onion. White peppier. 1 stick of celery. Salt. 1 egg. Moisten with milk. Cook onions, celery and parsley in butter. A ten- pound turkey is a nice size. Dress, olean, stuff and truss same as chicken. Spread with soft butter, and sprinkle with salt and pepper. Place in hot oven, and baste with hot water and butter, and turn and expose all sides to the heat that it may brown evenly. Keep the gas rather low, so that it may not brown too much. Before serving remove strings and skewers. Garnish with parsley and curled celery. In preparing it will take double the amount it does for chicken-. Chestnut Stuffing. 1 cup bread crumbs. V^ cup butter. 3 cups chestnuts. Salt to taste. White pepper. Moisten with cup cream, thin. Shell and blanch chestnuts. Cook in salted water until tender, drain and mash. Add butter, salt, pepper, cream and bread crumbs. Blend all together and stuff same as with bread. Oyster Stuffing. 311, cups bread crumbs. 14 cup melted butter. 1 pint oysters. A little grated onion. Salt and pepper to taste. Clean and drain oysters. Mix together the bread crumbs, onion, butter, salt and pepper. Add the oysters. In German cooking one-half cup seeded raisins and some chopped nuts are often added, and are very nice. Gravy for turkey is made in pan same as chicken gravy; but if the turkey is very fat, pour fat off, as you will find turkey fat hard to digest. You can leave in some of the fat or use butter if you prefer, and have the giblets well cooked in salted water, until tender and minced fine. Use the water in which the giblets were cooked to make the gravy, with flour to thicken. Roast Goose.