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Classic
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large spoonfuls of butter inside the chicken. Bake one hour, slow fire.
NEW ORLEANS WAY TO COOK SNIPE
Take some jelly made of calf's feet and madeira wine. A small piece of salt pork
and a piece of liver. Chop the meat up fine, with seasoning of salt, red and
black pepper. Put a few soda crackers in the oven and toast and pulverize them.
Mix them with your chopped meat. Add chopped truffles and mushrooms, and just
enough meat juice to soften it. Cut your snipe in two. Put them in a china
tureen and fill in the empty places with this hash. Put it on a very slow fire
for several hours, basting it with the jelly.--MRS. CUTHBERT SLOCUM.
CHICKEN PIE
Make a rich brown chickenfricassee. Tie a bouquet of aromatic herbs with a
thread and let it stand in the fricassee five minutes, then take it out. Cut up
two hard boiled eggs and put them in the fricassee. Cook thoroughly over a slow
fire. Have your pie crust ready, and put the fricassee in it, not forgetting to
prick the top crust with an iron fork in several places to allow evaporation.
Otherwise it will ferment and the result will prove disastrous.--AUNT RACHEL
COFFIN.
CHICKEN CROQUETTES
Pair of fowls weighing six pounds. Choose those with most breasts. Boil in
sufficient water to cover them, with two onions, two carrots, small bunch of
thyme and parsley, a few cloves and half a grated nutmeg. After they have become
cold and very tender, divest them of skin, fat
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