Chicken Stewed with New Corn

Cut up the chickens as for pies; season them well; have green corn cut off the cob; put a layer of chicken in the bottom of a stew pan, and a layer of corn, and so till you fill all in; sprinkle in salt, pepper and parsley, and put a piece of butter in; cover it with water, and put on a crust, with slits cut in it; let it boil an hour; when done, lay the crust in a deep dish; dip out the chicken and corn, and put it on the crust; stir in the gravy a thickening of milk and flour; when this boils up, pour it in with the corn and chicken. Chicken and corn boiled together in a pot, make very nice soup, with dumplings.

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.