BAKED CHICKEN
Select a plump stewing chicken about five pounds and then singe, draw and wash thoroughly. Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes.
In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time.
CRANBERRY JELLY
Wash one pint of cranberries; then drain and place in a saucepan. Add three-quarters cup of water. Cover and cook until soft; then rub through a fine sieve. Add two cups of brown sugar and bring to a boil. Cook for ten minutes and then pour into small custard cups to mould.
SWEET POTATO PONE
Wash and then boil one-quarter peck of sweet potatoes. Cool and remove the skins. Place in a bowl and mash, seasoning with
One-half teaspoon of nutmeg,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,