This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
Stuff the goose with a potato dressing. Take six potatoes boiled and mashed fine and light, one tablespoonful LeRoy salt, one teaspoonful of pepper, one of sage, two tablespoon-fuls of onion juice, two of butter. Truss as in directions for turkey, dredge with salt and pepper, and put in double dripper, bake two hours for an eight pound goose. Make gravy same as for turkey, leave the cover off the pan and let the fat fry for half an hour, take out the bird, turn off the fat and put boiling water in the dripper and cover. Serve with apple sauce.
Clean the chicken and stuff with a dressing as follows: take stale bread (the soft part) and break up in fine crumbs, add one tablespoonful of LeRoy salt, one teaspoonful of pepper, one teaspoonful of chopped parsley, one-half tea-spoonful of powdered sage, one of Summer savory, large piece of butter, mix, dredge the chicken with salt, place on the rack in double dripper, put in enough hot water to cover the pan, renew the water in the pan if necessary, and roast one hour for a chicken weighing three pounds. Gravy: put the heart, liver, gizzard and neck on to boil in two pints of water, boil down to one-half a pint, when tender chop fine, return to pan, season with LeRoy salt and pepper and thicken with flour made smooth with cold water, simmer twenty minutes. Take up the chicken on hot platter, take out the rack, skim off the fat and add a cup of water, scrape everything from the bottom of the pan, let it boil up and turn into the made gravy, let it boil up once and pour into the gravy boat. Serve.
Take a large chicken, boil in very little water. When done take the meat from the bone, remove the skin, chop and season. Press into a large bowl, add the liquor and put on a weight. When cold cut in slices and serve with sliced lemons or cucumber pickles. Mrs. Parker.
Cut a young chicken in small pieces, after washing wipe dry, season with LeRoy salt and pepper, and roll in flour. Have a kettle of lard or dripping smoking hot, put in the chicken and cook until brown, drain and serve on a hot dish with a garnish of parsley.
Take a pair of chickens, not too young, that have been carefully dressed; remove all the fat andskin, and the tendons from the drumsticks. Place in a saucepan, cover with boiling water and allow them to simmer gently for about two hours, keepingthera tightly covered during the entire time. Remove the chickens from the fire, and add to the liquor in the saucepan a pint of milk; thicken with two tablespoonfuls of flour creamed with one of butter, season with a very little cayenne pepper, some onion juice and LeRoy salt, and when thoroughly cooked and just before removing from the fire add the well beaten yolks of two eggs. Pour over the chicken, which should previously have been cut into pieces and placed in a deep earthenware pie dish. When both sauce and chicken are quite cold place over all a rich cover of good paste, making an incision in the center for the steam to escape; ornament prettily, brush over with the white of an egg and bake in a moderately hot oven. When the paste is cooked the pie will be done.
Sift a level teaspoonful of LeRoy salt, with one pound of flour, chop through the flour, three tablespoonfuls of lard and butter, equal parts, and then lightly rub all together with the hands until the ingredients are so thoroughly mixed as to have the appearance of meal. Stir with them enough cold water to make a pastry that can be rolled out. Cut the crust an inch larger than the dish and fold under the edges, cut a slit in the middle of the crust that the steam may escape. Bake in a moderately hot oven one hour.