A Course of Lectures on the Principles of Domestic Economy and Cookery

on the skewers. For oysters in the Philadelphia style, prepare the oysters by draining the juice from them and removing the small pieces of shells. Use for one dozen large oysters one tablespoonful of lard, two tablespoonfuls of salad oil. As soon as the fat is hot put the oysters in and fry them till the edges curl. Season them with pepper and salt. Fry them plain or rolled in flour. WELSH RAREBIT. For a rarebit large enough for three or four persons, put in a sauce pan a quarter of a pound of grated cheese, two tablespoonfuls of butter, a saltspoonful of salt, two tablespoonfuls of ale, one teaspoonful of mustard, a little dust of cayenne pepper, stir all these together over the fire and serve on toast. LECTURE TWELFTH. _Cookery for the Sick._ BROILED CHICKEN. For broiled chicken choose always a tender chicken. Remove all the feathers, singe it over the fire, and wipe the chicken with a wet towel. Split the chicken down the back. In doing that one can remove the entrails without breaking. Take out the entrails and crop; lay the chicken open on the gridiron. It is better to use a double gridiron, well buttered. If the chicken is not tender, break the joints so the chicken will lie flat on the gridiron. Put the inside of the chicken to the fire first and brown it. Do not put it too close to the fire. Broil it fifteen or twenty minutes, for it will require about that time to get well done. When the inside is brown, turn it and broil the outside, allowing about ten minutes. Take time enough to brown it nicely without burning. If you have a very young spring chicken less time will be required. Do not broil a chicken that weighs over three pounds. If the chicken is very large it is better to put it in a very hot oven in a pan, with no butter unless the chicken is very lean. Season with salt, pepper and butter, if desired, when it is removed from the oven. BARBECUED