OCTOBER 63 



and useful hints, one is to keep a supply of corks for 

 putting into any bottle that has been opened, so that it 

 can be turned over on its head in the store closet and 

 thus prevent the air from getting to the contents. This 

 ensures your not having to buy a fresh bottle of oil for 

 every third salad, or a fresh bottle of anchovy when you 

 require only a teaspoonful. I am afraid the modern 

 cooks are rare who will take the trouble to attend to 

 such details. 



This dressing of two chickens in different ways for 

 one dinner party is rather original, so I copy it out of 

 ' The Gentlewoman 7 just as it is : 



'Two Chickens for Eight Persons. Abandon the 

 boiled fowl fashion; order a pair of fowls to be sent 

 without being trussed, and let the heads and necks be 

 sent with them. Cut up one of the fowls into pieces 

 the leg and thigh into two pieces, the back into three 

 pieces, and the breast into two pieces, which, with the 

 merry -thought, will be fourteen pieces. 



' Take a Spanish onion, cut it up small, put it into a 

 stewpan with two ounces of butter and a little pepper 

 and salt ; let it stew gently for about an hour, until it is 

 in a complete pulp. Half an hour before you want it, 

 put in the fourteen pieces of chicken, let them stew half 

 an hour, and when done put into your silver dish a tea- 

 spoonful of Spanish or French garlic vinegar, or, if that 

 is not liked, the squeeze of half a lemon, and you will 

 never again want to taste insipid boiled fowl. Mind, it 

 requires no water ; the fowl will be done in its 

 own gravy. 



'Cut the other fowl in the same way; viz., fourteen 

 pieces. Let the heads and necks be picked and scalded; 

 stew them in half a pint of water, and when all the 

 goodness is extracted strain off the liquor, put it into a 

 stewpan with a pint of button mushrooms, a little pepper 



