DEVILED CHICKEN—­Split the chickens down the back and broil until done, lay on a hot dripping pan and spread on a sauce, scatter fine crumbs over and set in a quick oven to brown.  For the sauce beat a rounding tablespoon of butter light with one-half teaspoon of mixed mustard, one teaspoon of vinegar and a pinch of cayenne.

FRICASSED TURKEY OR GOOSE GIBLETS—­Scald and pick giblets.  Put them in a saucepan with a piece of butter, a bunch of parsley, green onions, thyme, bay-leaf and a few mushrooms; warm these over the fire, with a sprinkle of flour moistened with stock or water, adding salt and pepper to taste.  Reduce to a thick sauce, adding to it the yolks of two eggs, and let simmer without boiling.  Serve with sprinkling of vinegar.

FRIED CHICKEN—­Cut up two chickens.  Put a quarter of a pound of butter, mixed with a spoonful of flour, into a saucepan with pepper, salt, little vinegar, parsley, green onions, carrots and turnips, into a saucepan and heat.  Steep the chicken in this marinade three hours, having dried the pieces and floured them.  Fry a good brown.  Garnish with fried parsley.

JELLIED CHICKEN—­For jellied chicken have on hand three pounds of chicken that has been boiled and cut from the bone in strips.  Mix a quart of rich chicken stock that has been boiled down and cleared with a teaspoonful each of lemon juice, chopped parsley, a dash of celery salt and a quarter teaspoonful each of salt and paprika.  At the last stir in a teaspoonful of granulated gelatin that has been dissolved.  When the jelly begins to thicken add the chicken and turn it into a mold.  To have the chicken scattered evenly through the jelly, stand the dish containing the jelly in a pan of ice and turn in the jelly layer by layer, covering each with chicken as soon as it begins to thicken.

MARBLED CHICKEN—­Steam a young fowl until tender or cook it gently in a small amount of water.  Cut all the meat from the bones, keeping the white and dark meat separate.  Chop the meat with a sharp knife, but do not grind it, season with salt and pepper.  Press into a mold making alternate layers of light and dark meat.  Strain the broth in which the fowl was cooked and which should be reduced by cooking to a small amount, season with salt and pepper, add a tablespoon of butter after skimming clear of all fat.  Pour this broth over the meat and set all in the ice chest until cold and firm.  Unmold and cut in thin slices with a sharp knife, then if liked garnish with cress and sliced lemon and serve.

POTTED CHICKEN—­Truss a small broiler in shape and lay in casserole.  Brush it generously with melted butter, put on the cover, and cook twenty minutes.  Now add one cup of rich stock or beef extract dissolved in hot water to make a good strength.  Cover and finish cooking.  Serve uncovered in the same dish with spoonfuls of potato balls, small carrots sliced and tiny string beans laid alternately round the chicken.  The vegetables should each be cooked separately.