keep it as near the
water as possible, cover and steam an hour and a half; when done, keep
hot while dressing is prepared, then cut up, arrange on the platter,
and serve with the dressing over it.

The dressing is made as follows: Boil one pint of gravy from the
kettle without the fat, add cayenne pepper and half a teaspoonful of
salt; stir a tablespoonful of flour into a quarter of a pint of cream
until smooth and add to the gravy. Cornstarch may be used instead of
the flour, and some cooks add nutmeg or celery salt.

FRICASSEE CHICKEN.

Cut up two young chickens, put them in a stewpan with just enough cold
water to cover them. Cover closely and let them heat very slowly; then
stew them over an hour, or until tender. If they are old chickens they
will require long, slow boiling, often from three to four hours. When
tender, season with salt and pepper, a piece of butter as large as an
egg, and a little celery, if liked. Stir up two tablespoonfuls of
flour in a little water or milk and add to the stew, also two
well-beaten yolks of eggs; let all boil up one minute; arrange the
chicken on a warm platter, pour some of the gravy over it and send the
rest to the table in a boat. The egg should be added to a little of
the cooled gravy before putting with the hot gravy.

STEWED WHOLE SPRING CHICKEN.

Dress a full-grown spring chicken the same as for roasting, seasoning
it with salt and pepper inside and out; then fill the body with
oysters; place it in a tin pail with a close-fitting cover. Set the
pail in a pot of fast-boiling water and cook until the chicken is
tender. Dish up the chicken on a warm dish, then pour the gravy into a
saucepan, put into it a tablespoonful of butter, half a cupful of
cream or rich milk, three hard-boiled eggs chopped fine, some minced
herbs and a tablespoonful of flour. Let all boil up and then pour it
over the chicken. Serve hot.

PICKLED CHICKEN.

Boil four chickens till tender enough for meat to fall from bones; put
meat in a stone jar and pour over it three pints of cold, good cider
vinegar and a pint and a half of the water in which the chickens were
boiled; add spices if preferred, and it will be ready for use in two
days. This is a popular Sunday evening dish; it is good for luncheon
at any time.

RISSOLES OF CHICKEN.

Mince up finely the remains of a cold chicken together with half the
quantity of lean, cold ham. Mix them well, adding enough white sauce
to moisten th