k about 10
minutes; turn the bird over and cook 10 minutes longer. Lift the bird
from the pan and place it where it will keep hot, add a tablespoonful
more water and a teaspoonful more flour to the gravy in the pan, stir
briskly to remove any lumps, remove bacon and place the bird upon a
slice of nicely browned toast; pour over it the gravy, garnish with a
sprig of parsley, and serve at once.

BIRDS A LA BAIN-MARIE

1 small chicken, or bird
2 tbs. butter
1 tbs. parsley
Salt and pepper

Split birds or chicken as for broiling, place one-half in a chafing
dish or double boiler (bain-marie), dot the cut surface with butter,
sprinkle over it the parsley, dust with pepper and salt; place the
other half of the chicken or bird on top of this, add the rest of the
butter, dust with salt and pepper, cover, and place the pan over the
hot water pan; allow to steam for about 1 hour, lift from hot water
pan and place in oven or under the flames to brown lightly. Serve on
buttered toast.

CHICKEN (ONE-HALF)

_355 calories_

Split small chicken (broiler) down the back, flatten the breast bone
with knife before placing upon the broiler, proceed as in broiling
birds, allowing from 25 to 30 minutes for the process. Chicken is very
palatable and dainty if cooked after the manner described in cooking
quail and squab inside the stove. The process is called smothering.
Serve upon buttered toast, garnished with parsley.

ROAST CHICKEN, TURKEY OR DUCK

Draw the fowl and wash thoroughly inside and out. (If it is purchased
from the market, it is well to wash the inside with soda water to
remove any stale flavor that may be present.)

Make a dressing from one-third of a small loaf of bread broken into
small pieces; 1/4 cup chopped celery, 1 tablespoonful of chopped
parsley, 1 tablespoonful of butter and one egg beaten lightly. Stuff
the cavity with dressing, sew up the opening and place in dripping
pan. Place pan under the flame for a few minutes to brown, unless a
regular roasting pan (savory roaster) is used; allow to bake from 45
minutes to an hour and a half for chicken and duck according to the
size, and from an hour and a half to three hours for turkey according
to size. A cupful of boiling water may be poured into the pan in which
the chicken, etc., is being roasted and flour may be sifted over the
top; dust with salt and pepper. When an ordinary pan is used for
baking, the fowl will require frequent basting to k