The Boston cooking-school cook book

well browned. Serve with White Sauce made of half milk and half cream. Maryland Chicken Dress, clean, and cut up two chickens. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, place in a well-greased dripping-pan, and bake thirty minutes in a hot oven, basting after first five minutes of cooking with one-third cup melted butter. Arrange on platter and pour over two cups Cream Sauce. Blanketed Chicken Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce: To three tablespoons fat, taken from dripping-pan, add four tablespoons flour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt and pepper. Chicken à la Merango Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add one-half can mushrooms cut in quarters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley. Sauce ¼ cup butter 1 tablespoon finely chopped onion 1 slice carrot, cut in cubes 1 slice turnip, cut in cubes ¼ cup flour 2 cups boiling water ½ cup stewed and strained tomato 1 teaspoon salt ⅛ teaspoon pepper Few grains cayenne Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain. Baked Chicken Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water. Serve with gravy made by using fat in pan, one-fourth cup