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The chicken should be young and tender. Cut it through the back, clean, wash, and wipe it dry; spread it 'on the gridiron, and cook slowly with the inside towards the fire; keep ;t so until nearly done; the chicken cooks more thoroughly in this way, and the surface being seared, the juice is retained. It must be well browned on both sides, then served on a hot platter with a little butter, pepper, and salt. Pigeons may be broiled in the same way. FRICASSEE CHICKEN. Clean, wash, and cut up the fowls, which need not be so tender as for roasting. Lay them in salt and water for half an hour. Put them in a pot with enough cold water to cover them, and half a pound of salt pork cut into thin strips. Cover closely, and let them heat very slowly; then stew for an hour, or until the fowls are tender. I have used chickens jfor this purpose that required four hours stewing, but they were tender and good when done. Only put them on in season, and cook very slowly. If they boil fast, they toughen and shrink into uneatableness. When tender, add a little parsley chopped, and pepper. Cover closely again, and, when it has heated boiling, stir in a teacup of milk, to which have been added two beaten eggs and two tablespoons of flour. Boil up fairly; add a tablespoon of butter. Arrange the chicken neatly in a deep chafing-dish, pour the gravy over it, and serve. In this, as in all cases where beaten egg is added to hot liquor, it is best to dip out a few spoonfuls of the latter, and drop a little at a time into the egg. beat- POULTRY. ioi ing all the while, that it may heat evenly and gradually before it is put into the scalding contents of the saucepan or pot. Eggs managed in this way will not curdle, as they are apt to do if thrown suddenly into hot liquid. FRIED SPRING CHICKEN WITH RICE. Carefully pluck and singe a plump spring chicken, cut it in small pieces, removing the intestines without breaking them, and quickly brown it in a hot frying-pan with enough butter to prevent burning; season the chicken with salt and pepper; take care it is done in the thickest part before serving it; when the chicken is first put over the fire to cook, put a teacup of clean rice into plenty of salted boiling water, and boil it fast for twenty minutes, or until the kernels are just tender; then drain the rice, lay it on a hot platter, and serve the fried chicken on it. CHICKEN POT PIE. Cut up two large fowls and season them with pepper only, as the ham or pork will salt it sufficiently. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour; let there be plenty of paste, as it is always much liked by eaters of pot pie. Roll out the paste an inch thick, and cut most of it into long squares. To prevent the paste sticking and burning, butter the sides of the pot very lavishly, and line them with paste nearly to the top. Cut up a pound of corned ham or salt pork, lay slices at the bottom of the pot, and then the pieces of the fowl, interspersed all through with squares of paste, and potatoes pared, quartered and parboiled, as the first water in which they are cooked is rank. Pour in a quart of water; cover the whole with a lid of paste, having a slit in the centre, through which the gravy will bubble up; heat very slowly, and boil two hours.