Dora's cook book

for one hour and a quarter, if the fowls are small and tender—longer if tough. Lift the cover from time to time to baste with the drippings—the more frequently as time wears on. Test the tenderness of the fowls by sticking a fork through the ham into the breast. When done undo the strings, lay the fowls on a hot platter, and the slices of ham about them. Pour browned gravy over the chickens—not enough to float the ham in the dish; serve the rest in a gravy boat. CHICKEN PATTIES. Chop very fine the dry, poorest bits left from roast chickens ; season carefully with pepper, salt, and a little chopped parsley or celery. Make a light puff paste, roll a quarter of an inch thick ; cut with a paste cutter; lay a narrow strip of paste all around; then put some of the mince on the paste; cut another piece the same size and lay over. Broil fifteen minutes. CHICKEN CHEESE. Boil two chickens tender, chop, salt and pepper, four eggs boiled hard and sliced ; line moulds with them ; pour in the chickens and the liquor they were boiled in ; when cold slice. Boil in as little water as possible. PRAIRIE CHICKENS. Clean nicely, rinse and dry, and then fill them with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them into a pan with a little butter ; set them in the oven and baste them frequently with melted butter until they are nicely browned. CHICKEN POT PIE. Cut up the chicken, make a rich crust ; have ready a smooth pot, put in a layer of chicken at the bottom, pepper and salt, then small square piece of dough, and then a layer of potatoes and small pieces of butter; then another layer of chicken, and so on; put a crust over the top with a slit cut each way so that you can trim back and add more water if necessary. Boil ninety minutes. PICKLED CHICKEN. Boil four chickens till tender enough for meat to fall from bones ; put meat in a stone jar, and pour over it three pints of cold vinegar, and one and one half pint of the water in which the chickens were boiled ; add spice, and it will be ready for use in two days. TURKEY SCALLOP. Pick the meat from the bones of cold turkey, and chop it fine. Put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little milk, then put in a layer of turkey with some of the filling, and put small pieces of butter over the top, and so on until the dish is nearly full; add a little hot water to the gravy left from the turkey, and pour over it. Then take two eggs, two tablespoonfuls of milk, one of melted butter, a little salt, and cracker crumbs as much as will make it thick enough to spread on with a knife, put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. About ten minutes before serving remove the plate and let it brown. ROAST DUCKS. Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert and sew up completely that the seasoning may not escape. If tender, ducks do not require more than an hour to roast. Keep them well basted, and a few moments before serving, dredge lightly with flour, to make them froth and look plump. Send to table hot, with a good brown gravy poured over them. BIRD'S NEST. Boil some yellow macaroni gently, until it is quite swelled out and tender, then cut it in pieces, the length of a finger, and lay them on a dish like a straw nest. Truss pigeons with the heads on (having scalded and picked them clean), turned under the left wing; leave the feet on, and having stewed them, arrange them, as in a nest; pour the gravy over and serve. The nest may be made of bread, toasted a yellow brown. Any small birds may be stewed or roasted, and served in this way. ROAST QUAIL,