Cookery for every household

Cut the chicken into neat joints. Remove as much of the skin as possible, and wipe the pieces with a damp cloth. Put them into a small lined stewpan, with enough water or white stock to cover them — about 1 pint. Add pepper and salt, and a small stick of celery well washed and brushed, and cut into shreds, or, if not in season, use celery salt or celery seed. A small slice of onion may be used instead of celery. Put the lid on the pan, and stew slowly until the meat is tender. When sufficiently cooked, lift the joints on to a hot dish, and keep them warm. Put the arrowroot into a small basin, and break it with a little cold water. Add this to the stock in the pan, stir over the fire until boiling, and boil for 5 minutes. Remove the pan from the fire, and stir in the yolk of egg, but do not boil again. The sauce should be thick enough to coat the pieces of chicken, but not too thick. One table-spoonful of cream may be used instead of the yolk of egg, but both may be omitted. Rolls of bacon may be served along with the chicken. Time to stew, 1 to 2 hours. Probable cost. Is. 4 d. to Is. 8 d. 2542. Chicken The breast of' a chicken 1 gill new milk. A small blade of mace. Stewed in Milk 1 tea-sp. flour. A small piece of butter. Seasoning. Cut the chicken into small neat pieces, removing the skin. Put these into a jar with the milk, mace, pepper, and salt. Put a lid on the jar, or tie a piece of white greased paper over it, and place it in a saucepan with enough hot water to reach halfway up the sides. Put the lid on the pan, and simmer gently from 1 to 2 hours, or until the chicken feels quite tender. If the water boils down, more must be added. When sufficiently cooked, lift out the pieces of chicken on to a plate, and keep them hot. Pour the milk into a saucepan, and remove the mace from it. Break the flour with a little cold milk in a basin, and add it to the milk in the pan. Stir over the fire until it boils and thickens, and add more seasoning if necessary. Stir in the butter or one table-spoonful cream at the last. Pour this sauce over the pieces of chicken, to coat them nicely. Small rolls of bacon may be served round the dish. Time to cook, 1 to 2 hours. Probable cost, Is. to 1$. 3 d. 2543. Steamed Fillets of Chicken Cut the fillets from the breast of a chicken, remove the skin, and season them with pepper, salt, and a squeeze of lemon juice. Now place them on a well -greased plate (a deepish plate is best), cover them with greased paper, and put a lid or second plate on the top. Stand this over a saucepan of fast-boiling water, and cook steadily until the chicken is tender. Serve on a clean dish with the juice which has run from the chicken poured round it. Hard dry toast or thin bread and butter separately. Note. — Be careful to use the best butter. Time to steam, | to 1 hour. Probable cost. Is. to Is. 4 d. 2544. Chicken Cream J lb. breast of chicken. £ gill cream. Seasoning.