Miss Corson's practical American cookery and household management

BROILED SPRING CHICKEN WITH CAULIFLOWER. While a spring chicken is being broiled in accordance with the recipe given for that dish, boil a fine cauliflower as directed in the proper recipe ; and also prepare a sauce as directed in the recipe for Dutch sauce. When all these ingredients are ready, carve the chicken quickly in such pieces as are shown in the accompanying engraving, and SIDE-DISHES (ENTREES). 303 garnish it with the cauliflower in branches, just moistened with the sauce ; serve it at once, with the sauce in a saucebowl. The success of this dish depends upon having all Spring Chickens Carved. parts of it ready at one time, and upon serving it as soon as it is done. SPRING CHICKEN FRIED IN CREAM. After the chicken is plucked, singed, wiped with a wet towel, and cut in joints, put a pint of cream into a large frying-pan, and place it over a moderate fire until it begins to color ; then put in the chicken, and fry it until the under side is of a delicate brown color ; now dip out part of the cream, and turn the chicken ; season it with pepper, and finish cooking it ; when the chicken is done, put it on a hot dish, pour into the frying-pan the cream which was taken out, stir it well with what remains in the pan, let it boil once, and serve it with the fried chicken, after sprinkling it with salt. Small spring chicken may be breaded, either whole or in quarters, and fried brown in plenty of smoking-hot fat. CHICKEN FRIED WITH OKRA. This dish is sometimes called chicken gumbo. To prepare it, clean a very tender chicken, and cut it in joints suitable for frying ; season it with salt and pepper, and roll it in flour ; wash two dozen pods of okra, and slice them thin, throwing away the stems ; peel and slice one medium-sized onion, cut a quarter of a pound of ham in half-inch dice, chop fine one small red or green fresh pepper. First, fry the chicken and ham brown, putting them into enough smoking-hot lard to half cover them; then add the okra, onion, and pepper, and sufficient broth, cold gravy, or boiling water to cover all these ingredients ; season them palatably with salt, and stew them gently until both chicken and vegetables are quite tender ; if, while cooking, the broth becomes thicker than ordinary gravy, add to it a little boiling water. Fried oysters are sometimes added to the gumbo just before serving. A dish of plain boiled rice is usually served with chicken gumbo. BOILED RICE. Put a cupful of rice over the fire in salted boiling water, and boil it until the grains begin to burst, which will be in about ten or twelve minutes ; then drain it, and set the saucepan containing it where the rice will keep hot without burning, and steam it for ten minutes. A folded cloth laid over the saucepan will keep the rice hot without making it watery ; or the saucepan can be put into a moderate oven, uncovered. The rice will be ready to use as soon as it is tender. CHICKEN FRIED WITH SALT PORK.