Part 8 (1/2)

For a rarebit large enough for three or four persons, put in a sauce pan a quarter of a pound of grated cheese, two tablespoonfuls of b.u.t.ter, a saltspoonful of salt, two tablespoonfuls of ale, one teaspoonful of mustard, a little dust of cayenne pepper, stir all these together over the fire and serve on toast.

LECTURE TWELFTH.

_Cookery for the Sick._

BROILED CHICKEN.

For broiled chicken choose always a tender chicken. Remove all the feathers, singe it over the fire, and wipe the chicken with a wet towel.

Split the chicken down the back. In doing that one can remove the entrails without breaking. Take out the entrails and crop; lay the chicken open on the gridiron. It is better to use a double gridiron, well b.u.t.tered. If the chicken is not tender, break the joints so the chicken will lie flat on the gridiron. Put the inside of the chicken to the fire first and brown it. Do not put it too close to the fire. Broil it fifteen or twenty minutes, for it will require about that time to get well done. When the inside is brown, turn it and broil the outside, allowing about ten minutes. Take time enough to brown it nicely without burning. If you have a very young spring chicken less time will be required. Do not broil a chicken that weighs over three pounds. If the chicken is very large it is better to put it in a very hot oven in a pan, with no b.u.t.ter unless the chicken is very lean. Season with salt, pepper and b.u.t.ter, if desired, when it is removed from the oven.

BARBECUED CHICKEN.

Split down the back, and after breaking the joints dress and lay it open. Use two tablespoonfuls of b.u.t.ter and one cup of water. Season with salt and pepper. Brown the chicken well, dredge it with flour and baste it every fifteen minutes with drippings from the pan until tender. Pour over it the gravy that you find in the pan, and serve. The Southerners, with whom this dish is a great favorite, usually put in this gravy some nice table sauce.

JELLIED OATMEAL.

Take one-half cup of very finely ground oatmeal and put it over the fire with a pint of boiling water and a level teaspoonful of salt. Boil it very slowly until it becomes transparent. This will require two hours or longer. Do not add any more water unless it is positively necessary.

When it is done it should be stiff and hold its form when it is turned out. It makes a dish which is very nice and nutritious for sick people, when it is quite gelatinous. Add sugar, if it is desired, and put it in a mould. Serve when cold and solid with cream and powdered sugar.

BOILED TROUT.