The 1918 Fanny Farmer Cookbook

boiling

water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add

one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a

thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed

surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking.

When breast meat is tender, bird is sufficiently cooked. A four−pound chicken requires about

one and one−half hours.

Stuffing I

cup cracker

crumbs

/3 cup boiling

water

/3 cup butter

Salt and Pepper

Powdered sage, summer savory, or

marjoram

Melt butter in water, and pour over crackers, to which seasonings have been added.

Stuffing II

cup cracker crumbs

Salt

/4 cup melted butter

Pepper

Sage of Poultry

Seasoning

cup scalded

milk

Make same as Stuffing I.

Gravy

Pour off liquid in pan in which chicken has been roasted. From liquid skim off four

tablespoons

fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which

giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and

pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or

for

basting when roasting another chicken.

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