will be less liable to break. They are improved by boiling a little salt 
pork with them. If not thus boiled they will need salt. 
For broiling, chickens should be split, the inwards taken out and the 
chickens then washed. Broil very slowly till done, placing the bony side 
down; then turn it and brown the other side. Forty minutes is the 
medium time for broiling a chicken. 
For roast chicken, boil the gizzard and liver by themselves, and use 
the water for gravy. 
FRIED CHICKEN. 
Kill the chicken the night before, if you can, and lay on ice, or else 
kill early in the morning. When ready, wipe dry, flour it, add pepper 
and salt and dry in a little lard. When nearly done, pour off the lard, add 
one-half teacup water, large spoonful butter and some chopped parsley. 
Brown nicely and serve. Meal mush fried is nice with the chicken. 
BAKED HASH. 
Take cold beef or veal, chop the meat very fine, put it in a pan with 
some water; add salt, pepper, butter and bread crumbs to taste. Season 
with a little chopped onion, parsley and thyme, all minced fine; half a cup 
of milk or cream, with one egg beaten. Grate some crumbs over the top 
and bake till brown. 
OYSTERS. 
FRIED. 
Select the largest and plumpest. Drain and spread on a cloth. Beat 
very light two or three eggs. Dip the oyster first in egg, then in rolled 
cracker. Have the butter perfectly hot and enough in the pan to cover 
the oysters. Lay them in, and when brown turn and brown the other 
side. 
SCALLOPED. 
Butter a baking dish well, and throw bread crumbs over it until they 
adhere on all sides; cover the bottom of the dish with oysters, sprinkle 
on bread crumbs, season with pepper, salt and butter; then another layer 
of oysters covered in the same way, until the dish is full. Cover the 
last layer rather more thickly with crumbs and bake a nice brown. Lob¬ 
ster and fish scallops may be prepared in the same manner, using cold 
boiled lobster or fish. 
STEWED. 
Drain the liquor from two quarts of firm, plump oysters; mix with 
it a small teacupful of hot water, add a little salt and pepper and set over 
the fire in a saucepan. When it comes to a boil add a large cupful of rich 
milk. (Cream is better.) Let it boil up once, put in the oysters, and let 
them boil five minutes or less—not more. When they ruffle add two- 
tablespoonfuls of butter, and the instant it is melted and well stirred in 
take the saucepan from the fire. Oysters become tough when cooked too 
long. 
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