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

CHICKEN. Split down the back, and after breaking the joints dress and lay it open. Use two tablespoonfuls of butter and one cup of water. Season with salt and pepper. Brown the chicken well, dredge it with flour and baste it every fifteen minutes with drippings from the pan until tender. Pour over it the gravy that you find in the pan, and serve. The Southerners, with whom this dish is a great favorite, usually put in this gravy some nice table sauce. JELLIED OATMEAL. Take one-half cup of very finely ground oatmeal and put it over the fire with a pint of boiling water and a level teaspoonful of salt. Boil it very slowly until it becomes transparent. This will require two hours or longer. Do not add any more water unless it is positively necessary. When it is done it should be stiff and hold its form when it is turned out. It makes a dish which is very nice and nutritious for sick people, when it is quite gelatinous. Add sugar, if it is desired, and put it in a mould. Serve when cold and solid with cream and powdered sugar. BOILED TROUT. Boiled trout makes an excellent dish for convalescents and it is very nutritious. Have the fish cleaned and the scales removed. The entrails should be drawn from the gills. After the fish has been thoroughly washed boil it in salted boiling water till you can easily pull a fin out, then serve it with a white sauce either made plain or with milk. French canned green peas are nice with trout. If the peas are served with the trout put the peas on the dish and lay the trout on them. Clam soup may be given to invalids with beef tea, alternating. Clam soup may be given when beef tea can not be digested. It is very nutritious. Drain off the juice and remove all bits of shell as with oysters. If the clams are whole put the shells over the fire until they are heated; remove the clams and simply season the juice