cooked dredge with pepper and salt and again with flour. Bake a 4 lb.
chicken 1-1/2 hour, or until the joints separate easily. If browning
too fast, cover with paper. (Roast chicken is considered to be more
wholesome and to have a better flavor when cooked without stuffing.)


FRICASSEE OF CHICKEN.

The first attempt of an inexperienced cook in the preparation of a
chicken should be a fricassee, as it will provide an opportunity for
her to study the anatomy of a chicken while cutting it in pieces, and
also show her the position of the intestines, so that when she
attempts to draw a fowl she will know just where to place her hand so
as to remove them without breaking.

To prepare a chicken for a fricassee, clean and singe. Cut the chicken
at the joints in pieces for serving. Place in a kettle, cover with
boiling water, add 2 level tsps. of salt, a ssp. of pepper (some like
a small piece of salt pork). Simmer until tender, reducing the water
to a pint or less, lift the chicken, melt 1 tbsp. of butter in a
saucepan, add 2 tbsps. of flour, and when well mixed pour on slowly
the chicken liquor. Add more salt if needed, pepper, 1/2 tsp. of
celery salt, 1 tsp. of lemon juice (an egg may be used by beating and
pouring the sauce slowly on the egg, stirring well before adding it to
the chicken). Pour this gravy over the chicken and serve; dumplings
may be added if desired, or it may be placed in a deep dish, covered
with pastry and baked for chicken pie.

(The chicken may be browned in a little hot fat as in braising meat,
and cooked in the same way.)