To Broil Chickens.

Split the chickens down the back; season them, and put them on the
gridiron over clear coals; cover them over with a plate, (which will
make them cook faster,) baste with melted butter: be careful not to let
them burn. Make gravy of the giblets, boiled in water and chopped fine;
put in butter, thicken and season it; pour this in a dish, and put the
chickens on the top.


Chicken Pudding.

Make a batter of six eggs, milk, flour and a little salt; par-boil the
chickens; have each joint cut, grease a pan with lard, and lay the
pieces in; put in some lumps of butter, and season it well with pepper
and salt; then pour the batter over, and bake it an hour, in a stove or
dutch-oven. Veal or beef makes a very nice pudding, done in the same
way; but the batter need not be as rich as for chicken, and it requires
no butter. Or it makes a good dish, if you cut slices of ham, after it
will not do to appear on the table; make a batter, as for other pudding;
put in a little butter and pepper, and bake it in a pan.


Cold Chicken With Vinegar.

Cut up the chicken in small pieces, and crack the bones; season it with
salt and pepper, and put it in a deep baking plate, with a lump of
butter and a table-spoonful of vinegar; cover it with hot water, put a