The new Kentucky home cook book

Take the legs and wings of the turkey, joint them, put them into a baking-pan, with half a pint of water, salt, pepper, one table-spoonful of butter, one tea-spoonful of made mustard, and a little of the dressing may be added ; cook fifteen or twenty minutes, and baste well and often while cooking. Serve hot. BAKED CHICKEN. Wash very carefully the chicken to be cooked, salt it well inside and out; make a dressing of either rolled cracker or bread crumbs, salt, pepper, one table-spoonful of butter ; fill the chicken well, so as to look nice and plump ; put one pint of water in the pan, salt, pepper, and two thin slices of middling; bake one hour and a half. When done, take it up, add a little flour to the gravy, and boil a moment. Serve. BOILED CHICKEN— EGG DRESSING. Wash the chicken very carefully; put it into a large stew-pan, with hot water enough to cover it well, and salt and pepper ; cook it until tender (try it by sticking a fork into it) ; boil three eggs until hard ; mash the yelks of two with one table-spoonful of butter, adding to the eggs and butter half a pint of the water in which the chicken was cooked, and salt and pepper ; cook for a few moments ; slice the remaining egg, and lay it over the chicken ; then pour over the dressing. FRIED CHICKEN— KENTUCKY STYLE. Cut the chicken up ; wash it carefully, wipe it dry, and roll each piece well in flour in which there are salt and pepper ; fry in hot lard or middling drippings until thoroughly The New Kentucky Home Cook Booh. cooked and a nice brown; cream Irish potatoes, and drop by the spoonful into the drippings (after the chicken has been taken out) ; this browned is nice to garnish the dish with. Or, mush cut in slices and fried a nice brown, and put in the dish with the chicken, is excellent. Make the gravy ; take one table-spoonful of flour, put in the hot lard or drippings, stir it well, cook a moment, then add one quart of sweet milk, and pepper and salt; stir it constantly, and boil for a moment; serve either in a gravy-bowl or poured over the chicken. BROILED CHICKEN. When the chicken is dressed, cut it down the back ; take a rolling-pin and roll it well, so it will lie flat; put it in a broiler and cook, having the underside toward the fire; turn it frequently and cook quickly. When done, put it in a pan, with butter, pepper, and salt ; set it in the oven a moment to melt the butter ; baste well ; serve hot. If you wish, put the chicken in a pan, with very little water, a table-spoonful of butter, and salt and pepper, the under side of the chicken up; cook quickly, basting often; just after it is nicely browned, add another spoonful of butter. Serve at once. ANOTHER WAY TO BROIL A CHICKEN. Put two slices of bacon in a skillet ; put in the chicken, with salt and pepper; cover closely. with a pan, and put a flat-iron on the pan ; set it on the back of the stove to cook slowly ; turn it over when brown on one side ; when thoroughly done, pour over it melted butter, salt, and pepper. Mrs. America Howe. KENTUCKY CHICKEN, WITH OYSTERS. Wash the chicken well, and salt it inside and out ; fill the chicken with one quart of oysters, well seasoned with salt, pepper, and one heaping table-spoonful of butter ; put it in The New Kentucky Home Cook Book.