The bride's cook book

Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, with a steady fire. Baste often. Turn so as to have uniform heat. BOILED CHICKEN Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg. [advertisement: SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it.] CHICKEN FRICASSEE Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add one cup or more hot milk, thicken with barley flour dissolved in cold water. Season well, boil for a few minutes. Serve with dumplings or biscuit. TO BROIL A CHICKEN Singe, wipe and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone and cut through tendons at joints. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook them in the oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter or butter substitute, and bake IS minutes in hot oven. Then broil to finish cooking. CHICKEN CROQUETTES Cut up fine any kind of cold fowl, season with salt, pepper and butter, a little onion, stir in two fresh eggs. Make in cakes, dip in beaten egg, then in oatmeal and fry in boiling lard or lard and butter mixed. FRIED SPRING CHICKEN Clean and disjoint, then soak in salt water for about two hours. Put in frying pan equal parts of lard and butter, enough to cover chicken. Roll each piece in barley flour, dip in beaten egg, then roll in crumbs, and drop into boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of the fat from frying pan, thicken remainder with browned flour, add to it a cup of boiling water or milk. Serve in gravy bowl. CHICKEN PIE