Dress and wash same as chicken. Put in water enough to cover and slice into the water an small onion. Boil till onion is soft, drain and remove onion, cover with boiling water and cook till tender and season with salt and pepper to taste. Serve with brown gravy or stew down and fry in butter.
VEGETABLES
Baked Potatoes.
Select nice smooth potatoes for baking. Put in a hot oven for 1¹⁄₂ hrs. It depends on the size of the potatoes how long it will take them to bake. Serve as soon as they are done to let them stand after being baked will make them soggy.
Stuffed Baked Potatoes.
Bake the potatoes until they are well done, then remove from the oven and cut off one end and take a teaspoon and remove all the inside and put in a dish and add 2 tablespoonsful of sweet cream, piece of butter size of a walnut, pepper and salt to taste. Cream all together the same as for mashed potatoes, then fill the potatoes skin, return to the oven for about 10 minutes and serve hot.
French Potatoes.
Pare and wash potatoes, cut them length wise into ¹⁄₂ inch pieces and fry them in hot lard. When a light brown, remove from the fat and lay on paper to drain.
Creamed Potatoes.
Cold potatoes cut in dice and 1 cup of milk with 1 tablespoonful of flour stirred in with 1 piece of butter the size of a small egg, salt and pepper and cook until creamy.