La cuisine creole

Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water; take the pot oflf the fire for five minutes after the chicken is put in, or the skin will crack ; then let it boil gently according to its age and weight, an old fowl requiring twice as long to boil as a young one; allow fif teen minutes to the pound. Take off all the scum as it rises, and when done serve with hard-boiled egg sauce, or parsley, or oyster sauce. This is a nice way to cook a fat old chicken, as it is much more tender and nourishing than baked, for if the chicken is old baking toughens it. STEW OR FRICASSEE OF CHICKEN. Clean and wash the chicken, cut it up as for frying, lay it in a stew-pan with water to cover it; add a teaspoonful of salt and half as much pepper ; set it to boil very gently, take off all scum as it rises. When the chicken is tender, which will be in an hour, take a teacup of butter, a tablespoonful of flour worked in it, and a bunch of parsley, put them in the stew-pan with the chicken ; let ail stew twenty minutes, and serve on toasted bread. Egg- balls around the toast add much to the beauty of this dish. CHICKEN FRICASSEE A LA MARENGO. Cut the chicken up as for a fricassée, put it in a saucepan with a wineglassful of salad oil, and allow it to cook rather briskly for twenty minutes ; then put in with it a quarter of a pound of truffles cut up, a bunch of parsley, six chives or small green eschalots, a bruised clove of garlic, and pepper and sait ; let them stew for twenty minutes ; then pour off the oil and take out the parsley. If only one chicken is used, throw in half a pint of button mushrooms, a ladleful of brown gravy sauce, and the juice of a lemon. Garnish this dish with pieces of fried bread and large crayfish. ROAST CHICKENS. Draw them and stuff with rich bread and butter stuffing ; baste them with butter and a little fat bacon, seasoned with sweet herbs; brown nicely, and serve with their own gravy made by sifting in a tablespoonful of flour and a cup of hot water ; add a little chopped parsley, and serve with hard-boiled eggs on the dish with the chickens. CHICKEN SAUTE WITH OYSTEB SAUCE. Cut up the chicken as for frying, roll each piece in salt, pepper, and sifted flour, and fry a light brown. Pour off most of the grease the chicken was fried in, and in the same pan put three dozen oysters with a pint of their juice, and a spoonful of lemon juice. Let them simmer a few minutes, and serve with pieces of fried bread around the dish. COLD CHICKEN ESCALOPED. Mince cold chicken without the skin, wet it with gravy or hot water (gravy is best), and season with salt and pepper. To the minced meat of one chicken, put two ounces of sweet, fresh butter, cut small. Rub tin or silver scallop pans with butter, strew over the bottom powdered cracker, lay the minced chicken in, strew cracker over the top, and bake in a hot oven long enough* to brown the top. Serve with celery or pickle. TO BROIL A CHICKEN. Clean it as usual and split it down the back, break the breast-bone with a stroke of the potato beetle, spread it out flat and lay it on the gridiron over clear coals ; put the inside of the chicken to the fire first. Put a tin cover over it, let it broil quickly until nearly done, then turn it and finish without the cover. When nicely browned take it on a dish, season it with salt and pepper, and butter it freely ; turn it once or twice in the butter and serve it hot. CHICKEN CURRY. Cut up the chicken and stew as usual for the table. When done add a tablespoonful of curry powder. Serre rice with the dish. CHICKEN PIE A LA REINE. Cut two chickens up as for frying, lay some veal cut in small pieces in the bottom of your pie dish, cut up