Cut a nicely cleaned chicken into nine pieces. (Do not separate the meat from the breast-bone until it has been cooked.) Put in a cook pot and partly cover with boiling water. Add one small onion and a sprig of parsley, and let simmer about 1-1/2 hours, or until tender. If an old fowl it will take about one hour longer. Add salt and pepper. Strain the broth, if very fat, remove a part from broth. After separating the white meat from the breast-bone, put all the meat on a platter. Add 1/4 cup of sweet milk to the strained broth, thicken with a couple tablespoonfuls of flour, mixed smooth with a little cold water. Let come to a boil, and add one teaspoonful of chopped parsley. Pour the chicken gravy over the platter containing the meat, or serve it in a separate bowl. Or you may quickly brown the pieces of stewed chicken which have been sprinkled with flour in a pan containing a little sweet drippings or butter. Should the chicken not be a very fat one, add yolk of one egg to the gravy.

A recipe for making roast chicken – Prepare the chicken. Fill with Two stalks of celery, Two onions, One cupful of bread crumbs, One fagot of potherbs, Two tablespoons of butter, or shortening, One egg. Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, butter and beaten egg. Fill into the chicken and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.

A recipe for making how to prepare chicken for chicken salad or cold cuts – Singe and draw the chicken and then cut as for fricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carcass and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.

A recipe for making fried chicken with cream gravy – Cut one small spring chicken in pieces, dip each piece in a batter composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2 teaspoonful of baking powder, sifted with flour enough to form a batter. Dip the pieces of chicken in this batter, one at a time, and fry slowly in a pan containing a couple tablespoonfuls of hot butter and lard, until a golden brown. Place the fried chicken on a platter. Make a gravy by adding to the fat remaining in the pan–1 cup of milk, 1 tablespoonful of corn starch. Allow this to brown and thicken. Then pour the gravy over the chicken and serve garnished with parsley or watercress.

A recipe for making chicken loaf – Use two cups of mince prepared from the skin, giblets and meat from the carcass. One and one-half cups of cold cooked oatmeal, One onion, grated, One-half teaspoon of powdered thyme, One-half teaspoon mustard, Three teaspoons of salt, One and one-half teaspoons of paprika, Two green peppers chopped fine, Four tablespoons of chicken fat, One egg, One-half cup of chicken stock. Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan. Set this pan in a larger one containing hot water. Bake in a moderate oven for one and one-quarter hours. Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.

A recipe for making broiled chicken virginia style – Select a plump broiler, weighing from one and a half to two pounds. Singe and then split with a sharp knife down the back. Draw. Remove the head and feet and then wash and parboil for eight minutes. Now flatten well with a rolling pin. Rub with shortening and broil for ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a delicious flavor.

A recipe for making fricassee chicken – Draw and singe and cut the chicken. Wash and place in a deep saucepan and cover with boiling water. Bring to a boil and add One onion, One small carrot, Two branches of celery. Cook slowly until tender and then thicken the gravy. Dumplings may be added if desired.

Singe, draw and then wash thoroughly a large stewing chicken and then cook until tender. Let cool. Now cut the wings and take out the bones, breaking as little as possible. Cut the breast into slices a little larger than an oyster and remove the legs and thighs. Remove the bones and then cut the meat into neat filets. If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs. Press firmly. Fry until golden brown in hot fat. This may be prepared early in the day and then set in the oven to heat.

Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with Two onions, One clove, One carrot, cut in dice, Two branches of celery, cut in small pieces, One fagot of soup herbs, Two and one-half quarts of boiling water. Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan One quart of chicken stock, Three-quarters cup of flour. Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and One tall can of pimentoes, minced fine, One quart of celery, cut in inch blocks and parboiled, Three well-beaten eggs, One tablespoon of salt, One and one-half teaspoons of paprika, The prepared chicken meat, Juice of two small lemons. Heat until very hot and then serve on toast.

Soak the corn husks in cold water for two hours. Place in a saucepan Two cups of chicken stock, One teaspoon of salt, Three-quarters cup of cornmeal. Cook until thick mush, cool and then place in a bowl Three-quarters cup of finely chopped chicken meat, One onion, chopped fine, Two green peppers, chopped fine, Six olives, chopped fine, Two dozen seeded raisins. Mix thoroughly and then drain the corn husks. Spread a layer of the corn mush on one part, place a tablespoon of the chicken filling in place and then cover with more corn mush, forming a roll a little larger than a sausage. Tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours. Other meat may be used to replace the chicken and water may be used in place of the chicken stock to make the mush.