The new Annie Dennis cook book

Prepare for cooking one or more young chickens; cut up as for frying ; put in a cooking vessel and cover with hot water, salted. Boil until tender, then thicken with a teaspoonful of flour rubbed together with a dessertspoonful of butter ; add a good pinch of pepper. Meanwhile make a buttermilk biscuit dough — rather short — and roll quite thin; cut into strips an inch broad and three inches long and bake in a quick oven. When the stew is done, place the dumplings in a deep covered dish and pour over them the stew. Serve at once. Chicken and Tomatoes Put into a baking pan a layer of ripe, sliced tomatoes; lay the chicken on top, after preparing it as if for broiling. Season this with butter, salt, pepper, and a little flour sifted over it ; then put another layer of tomatoes; spread a layer of butter on them, cover with another pan and smother. Chicken cooked with rice is also nice in this way. Creamed Chicken Take the white meat of very tender chicken; slice thin, and if not seasoned, sprinkle with a little salt and pepper. Then make a cream dressing and pour over it, and serve very hot. Take the dark part of the chicken and make a salad, terrapin, deviled, or jellied chicken. Good Chicken Pie Parboil one large fowl, or two small ones; line a deep pie pan with pastry rolled thin, made as one would for buttermilk, or baking powder biscuit, making a little shorter. Now put in on the pastry a layer of chicken, then a layer of pastry rolled thin and cut into strips an inch wide and two inches long. (These are called dumplings.) Next put in a layer of chicken and so on until all the chicken is in; now cover with the pastry rolled thin. Cut two or three slits in the middle, pour in two teacupfuls of the liquor in which the chicken was boiled, having stirred in the latter a tablespoonful of butter, pepper and salt to taste. When the pie is half done, replenish with more of the water in which the fowl was boiled. Add a pint of oysters, if liked. Old Virginia Chicken Pie Line a deep pan with plain biscuit dough. Have two spring chickens cut in pieces ; put in the pan with thin slices of fat bacon, a pint of boiling water, three hard boiled eggs, salt and pepper. Cover with a top crust, and bake slowly for two hours. Fried Chicken Nothing but a young, very plump chicken will be good fried. As the chicken is dressed, cut off the wings, then the legs, then the thighs (using a sharp knife, and being careful to cut just where it is jointed). Then separate the breast from the back, dividing the body of the chicken into two parts. Cut the breast in two pieces lengthwise, as nearly equal in size as possible; then cut the back crosswise, making two pieces. If the chickens are very small, cut off the wings, then cut the fowl in four pieces. The chicken should be killed the day before using, and kept in a cool place. Fifteen minutes before cooking, put in salt water, using a heaping teaspoonful of salt to each cupful of water, letting the water come up well over the fowl. Take them out of the water, dry lightly ; have in another vessel a cupful of sifted flour for each fowl. Dip each piece of chicken in this, being careful that it is well covered with the flour.