VARIOUS DISHES. 455 



hot — with the currie powder, yet I liked it very much, and should be glad to 

 have a chance to eat of one every day in the week if not at every meal. It 

 warmed up my stomach nicely, and it is said to be a cure of dyspepsia. If 

 found too hot on the first trial to suit any one, use less currie powder next time, 

 and you can soon work to suit the taste of any family. I believe it to be 

 healthful, and they suit my taste exactly. 



Chicken in Peas, as Cooked in India.— Cut the chicken into 

 joints, as for a fricassee or currie, and put into a sauce-pan with about a quart 

 of young shelled peas, a spoonful or two of g?iee (butter), a small sliced onion, 

 and a nice sprig or two of parsley, and moisten more with drippings if thought 

 best; put on the fire, dusting with a little flour, and stew (covered) until done; 

 and add a little salt, and a little sugar, if relished, just before servihg. — Indian 

 Domestic Economy and Cookery. 



Remarks. — Their plan of making a fricassee is so much like ours above, I 

 need not give it. 



Young Chickens, Nice Way to Cook.— Dress and joint them as 

 usual; place in a dripping-pan and just cover with sweet cream, season with a 

 little salt, pepper, and a little butter; and now set in the oven to cook, and by 

 the time the cream is almost cooked away the chicken will be done. They are 

 splendid done in this way. — Mrs. Weisel, Harverville, Kan. 



Remarks. — That is just what the author says: "They are splendid done in 

 this way." I should like to pick such a leg, or two, every day. Have just 

 cream enough left to put over the mashed potatoes as a gravy. 



Chicken Relish, for Journeys, Picnics, or for Company.— 

 Dress as many as the occasion will require, joint and boil tender in as little 

 water as possible, salting nicely just before they are done; take up and remove 

 the skin. Remove all the meat from the bones; break the bones and boil them 

 and the skin a little while longer in the water; then strain it to have ready to 

 moisten with. Place a layer of dark meat, then a layer of white in a bowl, 

 seasoning with pepper and a little additional salt to each layer as put in, and 

 moisten with the juices or water in which they were cooked, and put on weights 

 till cold, when, with a very sharp butcher-knife, it may be cut in slices for the 

 picnic, journey, or the tea-table when company is present — too much labor for 

 common, as they are good enough for general use without so much labor. 

 Chicken meat is so tender and soft it is very diflicult to chop it, hence we do 

 not advise it, unless the chopping-knife is sharper than they are usually found. 



Boast Pigeons and Bread Sauce for Same.— Dress, wash and 

 wipe dry, i, e , absorb all the water you can with a napkin or towel, unless you 

 have plenty of time to drain them dry. Truss them, secure the wings and legs 

 to the body by skewers or twine; mix salt and pepper together and rub them 

 well on the inside, and also put a piece of butter into eacli, the size of a large 

 shell-bark hickory nut. Lay upon sticks in the dripping-pan, put in hot water 

 and butter to baste with, and put into a quick oven, covering with brown paper, 

 if needed, to prevent burning. If the oven is hot enough, 30 to 45 minutes wiU 

 do them nicely, if basted often enough. 



