The Boston cooking-school cook book

of red peppers. Roast Chicken Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A four-pound chicken requires about one and one-half hours. Stuffing I 1 cup cracker crumbs ⅓ cup butter ⅓ cup boiling water Salt and Pepper Powdered sage, summer savory, or marjoram Melt butter in water, and pour over crackers, to which seasonings have been added. Stuffing II 1 cup cracker crumbs ¼ cup melted butter Sage of Poultry Seasoning Salt Pepper ⅔ cup scalded milk Make same as Stuffing I. Gravy Pour off liquid in pan in which chicken has been roasted. From liquid skim off four tablespoons fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or for basting when roasting another chicken. For =Giblet Gravy=, add to the above, giblets (heart, liver, and gizzard) finely chopped. Braised Chicken Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in