New Delineator recipes.

ROAST CHICKEN I roasting chicken Salt and pepper Stuffing Flour Savory fat or olive oil Wash, singe and draw the fowl, rub it with salt and pepper inside and out, and stuff the fowl. (Any stuffing may be used. Bread stuffing, chestnut stuffing and celery stuffing are particularly good.) Truss and tie the fowl. Grease it well with savory fat or olive oil, dredge with flour and place it on a trivet in a double roasting-pan in a hot oven (480° Fahrenheit), to sear quickly so that its juices may not escape during the roasting. After twenty or twenty-five minutes, when the skin is well seared, cover the pan, lessen the heat to 370° and cook until the breast is tender. If cooked in an open pan, as soon as the flour has been nicely browned, baste well, adding a little fat or water if necessary, repeating the basting every ten minutes. Allow about twenty minutes to a pound for roasting. Serve with giblet sauce. CHICKEN, MARYLAND STYLE 1 chicken i cup milk or cream 2 tablespoons flour Yz cup butter or other fat Salt and pepper Clean and disjoint chicken, leaving the breast whole. Put the neck and giblets into cold water and cook so as to obtain a cup of stock for the gravy. Arrange the chicken in a pan, being careful that no piece touches another. Sprinkle with salt and pepper, dredge with flour, and dot over with half of the butter or other fat. Bake in a hot oven from thirty to forty minutes, basting frequently with one-fourth cup of butter melted in one-fourth cup of hot water. When the chicken is done, make a gravy from the fat left in the pan, stirring in two tablespoons of flour, one cup of milk or cream and the cup of stock made from the giblets. If desired, add a few button mushrooms. Serve the chicken with the gravy poured around it. SMOTHERED CHICKEN 2 small chickens or i large one 2 or more tablespoons butter Salt and pepper or other fat Flour This is one of the most delicious ways of cooking chicken. Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, with the inside down, in a small baking-tin, and add a very little water. The pan should be very little larger than the chickens, otherwise the gravy will be too quickly evaporated. Cook slowly for one hour, basting every ten minutes after the first twenty minutes, or cook in a covered baking-pan. Should the chicken be decidedly lacking in fat, add butter or other fat. There will be plenty of gravy in the pan with which to baste if the pan is small. When done, place the chicken on a hot platter, add enough water to make two cups gravy and thicken with two tablespoons flour. Should the chicken be quite fat, remove all but two tablespoons of the oil from the pan before making the gravy. Season with salt and pepper, pour it over the chicken and serve at once. Any small birds may be dressed in this way with the most satisfactory results. The secret of success in this kind of roasting lies in very frequent basting and in not having too hot an oven. CHICKEN POT-PIE I chicken i teaspoon salt 3 tablespoons flour i cup milk Salt and pepper