The international cook book

Remove pin feathers from squab. Singe and wash thor- oughly. Fill with bread or raisin dressing. Sew up opening. Put in roasting pan. Cover squab with strips of bacon. Sea- son with salt and pepper. Add enough water to prevent burn- ing. Roast in moderately hot oven (375° to 400° F.) for one hour. Thicken gravy before serving. Squab Casserole Remove pin feathers from squab. Singe and wash thor- oughly. Fill with bread or raisin dressing. Put into casserole. Brown in melted shortening. Season with salt and pepper. Add enough water to prevent scorching. Cover. Simmer over low flame for one hour. Serve at once. Roast Chicken Remove pin feathers from chicken. Singe and wash thor- oughly. Fill with dressing, either bread, oyster, raisin, or chest- nut. Sew up the opening. Tie wings to body securely with string. Fold neck under body and tie securely. Press legs to side of body and tie securely. Put chicken into roasting pan onto strips of bacon. Cover with strips of bacon. Season with salt and pepper. Add enough water to cover bottom of pan. Cook in a moderately hot oven (375° to 400° F.) until brown. Baste frequently while roasting. Allow twenty to twenty-five minutes per pound plus one-half hour. Thicken gravy before serving. Sauteed mushrooms may be added to the gravy if desired. Bacon may be omitted if desired. RECIPES 263 Fried Chicken, No. 1 Remove pin feathers from chicken. Singe and wash thor- oughly. Cut leg from chicken. Separate leg from thigh and cut wing from body of chicken. Then cut the body into quarters. Dredge with flour. Fry in hot melted butter until brown. Season wdth salt and pepper. Cover and simmer for thirty minutes. Serve with broiled bacon. Garnish with parsley. Fried Chicken, No. 2 Singe and dress a five-pound chicken. Cook in salted water until tender. Two hours. Cut the leg from chicken, and separate the thigh from the leg. Cut the wing from chicken. Then cut the breast meat in slices. Roll pieces of chicken in egg and cracker crumbs. Fry in butter until nicely brown. Serve at once. Chicken stock may be used for soup or jellied consomme. Fried Chicken, No. 3 Remove pin feathers from chicken. Singe and wash thor- oughly. Cut leg from body. Separate leg and thigh. Cut wing from body. Cut body into four pieces. Put chicken in saucepan. Add one onion cut fine and enough salted water to cover. Simmer one to one and a half hoars. Drain chicken. Fry chicken in hot melted shortening until nicely browned. Strain stock. Heat. To each cup of stock add one tablespoon flour nuxed with cold water until smooth. Cook until stock thickens. Serve with fried chicken and hot baking powder biscuits. Broiled Chicken Remove pin feathers from chicken. Singe. Wash chicken thoroughly. Cut in half. Put on broiler and cook under medium flame twenty to thirty minutes. Turn once. Serve hot with melted butter. Season with salt and pepper. Garnish with parsley. Broiled bacon may be served with broiled chicken. 264 THE INTERNATIONAL COOK BOOK Chicken a la Maryland Cut chicken as for fricassee. Dredge with flour. Season with salt and pepper. Put into greased roaster. Dot with butter. Bake in oven, adding small amount of water. Baste frequently. Fifteen minutes before removing from oven, add two cups cream, and simmer gently. Remove chicken, and thicken liquid. Pour over chicken. Serve hot. Bake chicken two hours in moderate oven (350° F.).