Paper Bagged Chicken.—Split the chicken down the middle of the back, spread flat, and put a skewer in each side to prevent it from curling. Beat up a very fresh egg, with a pinch of salt, black pepper to taste, an ounce of melted butter, a teaspoonful of Worcestershire sauce or something similar and a teaspoonful of made mustard. Mix well. With a brush glaze the chicken with the mixture. Place in a greased bag with bread crumbs around and over it. Be careful that the skewers do not tear the bag. Seal up tight and cook from thirty-five to forty minutes in a very hot oven.
Chicken Pie.—Disjoint two chickens and cook until tender in just enough water to cover. Remove all the thick skin and the largest bones. Line a baking dish with good paste, pack the chicken in layers and dust each with salt, pepper and flour. Pour in enough of the chicken liquor to come nearly to the top; lay on a tablespoon of butter and cover with a crust after cutting out a piece as large as the top of a small cup. Moisten the edges and press together, then ornament the top with leaves cut from the trimmings of paste. Bag and bake in a quick oven.
Paste for Chicken Pie.—Sift five level teaspoons of baking powder and one level teaspoon of salt with four cups of flour and rub in one cup of butter until like coarse meal. Mix with nearly two cups of milk or enough to make a dough that can be rolled out. This makes a more hygienic crust than where no baking powder is used.
Chicken Rissoles.—Chop fine two cupfuls chicken and dressing or any scraps left. Add two spoonfuls mashed potato, the beaten yolk of one egg, salt and pepper to season. Roll in balls, dip in beaten egg yolk, then in fine bread crumbs and place in paper bag. Bake twenty minutes.
Roast Chicken.—Cover the breast of the fowl or chicken with butter, drippings, or any refined vegetable oil or tie a piece of fat bacon over it. Place in a bag and set on broiler in a hot oven. Allow twenty-five minutes for a small Spring chicken, thirty-five minutes for a large fowl, forty-five to fifty minutes (according to size) for stuffed poultry in a moderate oven.
Saute of Chicken With Mushrooms.—Cut a young, tender chicken into joints, trim off all projecting bones, season with salt and pepper—not too highly—and brush over with melted butter. Put into a well-buttered wooden cook dish, with eight or twelve small mushrooms, cut in slices. Add a pinch of herbs, a very small onion, and a half gill of good white stock. Seal bag tight, give ten minutes in a very hot oven, then thirty in moderate heat. Take up on a hot dish and keep hot, while you make the gravy. Take for the gravy the hot liquor from the bag, put it in a bowl with the yolk of an egg beaten up in half a gill of cream. Stir hard over hot water, but do not let boil. When thoroughly blended, pour over the chicken, garnish with chopped parsley, a few mushroom heads and half moons of crisp puff paste. Serve as hot as possible.
Smothered Chicken.—Have a good sized broiler cut into joints, taking care not to leave sharp bones projecting. Salt and pepper them lightly, dredge with flour and lay in a well-greased bag upon thin slices of bacon. Cover the chicken with more bacon slices, taking care to keep the chicken spread rather flat. Add a tablespoonful of water or a couple of peeled and sliced tomatoes. Shreds of green pepper add somewhat of flavor to the tomatoes. Seal in a bag and cook for forty minutes, slacking the heat almost half after the first five minutes. Serve on a hot dish with gravy from the bag.
Ducks With Banana Dressing.—Wash with cold salt water inside and out, drain, wipe dry and season lightly with salt and pepper. Make a dressing of toasted bread crumbs mixed with an equal quantity of banana. Cut in small pieces, well seasoned with chopped celery, salt and pepper. Stuff, truss, grease all over and tie slices of bacon over the breast. Put in a well-greased bag, add the juice of a lemon, and a wine glass of sherry. Seal and put in a very hot oven. At the end of fifteen minutes reduce heat one-half and cook for fifty minutes longer.
Canvas Backs.—Draw the ducks as soon as they are received, pluck, singe and wipe them with a damp cloth, but under no conditions wash them. When ready to cook, truss, dust lightly with pepper, and salt and spread them thickly with butter or vegetable oil. A very slight dusting of flour should be given when they are put into the oven. After eighteen minutes of intense heat they are ready to serve, accompanied by toasted hominy and black currant jelly.