tablespoons of
chicken-fat if the chicken is not especially fat. When heated add hot
water and baste frequently. The oven should be hot and the time
necessary for a large chicken will be about an hour and a half. When
done, remove the chicken, pour off the grease and make a brown sauce in
the pan.

CHICKEN CASSEROLE

Bake chicken in covered casserole until nearly tender, then add three
potatoes cut in dice; boil small pieces of carrots, green peas, and
small white onions--each to be boiled separately. Just before serving,
thicken gravy with a teaspoon of flour mixed with a half cup of soup
stock or water. Season to taste and place vegetables around the dish.

BOILED CHICKEN, BAKED

Make chicken soup with an old hen. Remove chicken from soup just as soon
as tender. Place in roasting-pan with three tablespoons of chicken-fat,
one onion sliced, one clove of garlic, one-half teaspoon each of salt
and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
sufficiently browned, cut in pieces for serving. Place on platter with
the strained gravy pour over the chicken and serve.

BROILED SPRING CHICKEN

Take young spring chickens of one to one and one-half pounds in weight,
and split down the back, break the joints and remove the breast bone.
Sprinkle with salt and pepper and rub well with chicken-fat. Place in
broiler and broil twenty minutes over a clear fire, or under the flame
in broiling oven of gas stove, being careful to turn broiler that all
parts may be equally browned. The flesh side must be exposed to the fire
the greater part of the time as the skin side will brown quickly. Remove
to hot platter.

Or chicken may be placed in dripping pan, skin side down, seasoned with
salt and pepper and spread with chicken-fat, and bake fifteen minutes in
a hot oven and then broiled to finish.

Serve with giblet sauce.

FRIED SPRING CHICKEN

Cut it up as for fricassee and see that every piece is wiped dry. Have
ready heated in a spider some goose-fat or other poultry drippings.
Season each piece of chicken with salt and ground ginger, or pepper.
Roll each piece of chicken in sifted cracker or bread crumbs (which you
have previously seasoned with salt). Fry in the spider, turning often,
and browning evenly. You may cut up some parsley and add while frying.
If the chicken is quite large, it is better to steam it before frying.

GIBLETS

Heart, liver and gizzard constitute the giblets, and to th