Pressed Chicken

Stew a large fowl in a small amount of water until the meat falls from the bone. When the cooking begins, drop in one small slice of onion, a pinch of parsley and also celery leaves, either green or dry, and a small piece of red pepper, tied in a small bag. Later add salt. When meat has fallen from bones, take it out. Then take bones and break the larger ones. Put them back in the liquor and stew down slowly to about 1/2 cup. Let stand until next day when the liquor will have jellied. Melt and strain off. Mix with the meat, which has been shredded, and add more salt. Put in pan and place under press until cold. If made in this way prepared gelatine is not needed and the product is richer.

Mrs. C. D. Stilwell.

CHICKEN PIE (Delicious)

Cook a chicken until meat drops from the bones. Cook 3 heaping tablespoons of butter and 3 tablespoons of flour together and add 3 cups of stock and 1 cup of milk, salt and pepper to taste and pour over chicken in baking pan. Crust: Sift together 2 1/2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt. Into this rub lightly 1/2 cup of butter, or 2 tablespoons of lard, and add 1 egg beaten and 1 cup of sweet milk. Pour this batter over chicken and bake a rich golden brown.

Mrs. George Bowyer, Carbondale, 111.

Chicken And Rice

1 Large chicken cut as for stew. Salt to taste and cook slowly 2 hours, or until tender. Make a rich gravy of milk and flour beaten to a creamy consistency, and added to chicken broth, and cooked a few minutes. Cook 1 1/2 cups of rice in I quart of boiling salted water, in a double boiler, until the grains separate and are quite dry and tender. Place chicken in center of deep platter, make border of the rice, pour gravy over it, garnish with parsley and serve at once.

Mrs. Georgia Farley, St. Louis, Mo.

Chicken Hollandaise

2 Cups of cold chicken, cut fine, J cup of butter, 2 tablespoons of lemon juice, 1/4 teaspoon of paprika and salt to taste. When thoroughly blended, add 1/3 cup of sweet milk and the beaten yolks of 2 eggs. Stir until it thickens and serve with toast. Mrs. W. V. Rathbone.

Escalloped Chicken

Alternate layers of cold sliced chicken and rice or macaroni. Add white, brown or tomato sauce, cover with cracker crumbs dotted with butter and bake.

Chicken Souffle

1 Cup of white sauce seasoned with parsley, thyme and onion. 1 Cup chopped chicken. Beat yolks of 2 eggs and add to mixture while hot. When cold fold in the whites of the 2 eggs beaten very stiff, put in buttered baking dish and bake until brown in hot oven.

Roast Turkey

Prepare the turkey the day before roasting. Your dressing will be better if you steam the turkey 30 minutes and use the water in the dressing, reserving at least 1 quart for gravy. Fill crop and vent with dressing to retain juices and place in oven to roast, allowing 20 minutes to the pound, longer if an old bird. Bake dressing, made as follows, in separate pan: To 3 quarts of biscuit, broken in small pieces, add the liquor drained from 1 quart of oysters and enough of the broth from the turkey to moisten well; 3 eggs, 1/3 cup of butter and salt and pepper to taste (no sage). Be sure and have dressing quite soft. Cook 1 quart of oysters in 1 pint of milk seasoned to taste with salt, pepper and butter. Do not overcook oysters. When ready to serve, place a layer of dressing and one of oysters until dish is full, having oysters on top, and serve with gravy made from broth thickened with milk and flour and cooked to consistency of cream. Chop giblets fine and add to gravy if liked.

Mrs. W. G. Sloan.