Boston Baked Chicken.
Cut a chicken into small pieces as for stewing, wash and wipe dry; sprinkle with salt and dip each piece in melted butter, then coat with flour. Put into a bean pot, laying the larger pieces in the bottom of pot and putting any pieces of chicken fat on top. Pour over the chicken 1½ cups boiling water and cover tightly with the lid. If the chicken is a young one bake 1½ hours. The juices, fat and flour will make an excellent gravy. Take out chicken when done and arrange with the gravy on a dish or serve direct from the bean pot, first seasoning to taste.—Josephine O’Rourke.
Chicken Smothered in Sauerkraut.
Procure a young chicken, dress, draw and singe; rub well with a flour and water paste; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a saltspoon of salt and half that quantity of pepper. Pour over a cup of cold water. Close down the lid tight and roast in the oven 3 hours; have a moderate fire. Do not allow to cook dry; add boiling water as required to keep bottom of roaster quite moist. When done lift chicken on to a large platter, pile the kraut around it and garnish with slices of lemon. To the sauce in roaster add a large tablespoon of browned flour and a cup of stock; boil up, add salt and pepper to taste. Strain and serve in sauce tureen.—Mrs. E. S. Berndt.
Turkish Dish.
One chicken weighing about 4 pounds, 2 cups rice, 3 cups broth, 1 bunch soup greens. Cut chicken in pieces, put on to boil in salted water with soup greens. When nearly tender take out and place a layer of chicken in a pan, then a layer of rice and continue till all is used. Add 3 cups broth to each cup of rice, put on back of stove, cover tight and do not open till wanted.—Mrs. Roth.
