Oyster Dressing
20 oysters
2 tablespoons butter
4 cups bread crumbs
1/2 tablespoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, seasoning and parsley; mix carefully, so that oysters will not be broken.
Giblet Gravy
Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; then add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water. Boil 3 minutes.
Fricassee of Chicken
Prepare and cut up as for fried chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pepper and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add a tablespoon of finely chopped parsley. Serve with border of hot boiled rice or dumplings.
Fried Chicken
Singe, wash and clean chicken; cut into pieces as follows: two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with damp cloth; sprinkle with salt and pepper; dredge in flour. Put into frying pan with 2 tablespoons bacon drippings or half drippings and half butter and brown quickly. Add a little water, cover, reduce heat and fry slowly on both sides. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk or water; boil until thick.