Smothered Chicken

Singe a young chicken and split it down the back; take out the intestines; wipe it with a damp towel; lay the chicken with inside downward in the baking pan, breaking the breastbone to make it lie flat; spread the breast with a quarter pound of butter, dredge with pepper, put a teaspoonful of salt and half cup of water in baking pan. Place in a hot oven, let it bake half hour, basting every ten minutes. Now remove the lid, turn the chicken, baste it well on inside, cover and bake another half hour ; when done, place on a hot dish, put the pan in which the chicken was cooked on the fire to brown, add one tablespoontul of flour; stir until smooth and brown, add half cup of milk. Stir constantly until it boils; if not properly seasoned add salt and pepper and serve.

Chicken Salad

Mince the white meat of a cold boiled or roasted chicken, removing all fat, gristle, or skin. Cut celery into bits half an inch long, making three-fourths the bulk of the chicken. Mix and set aside, while preparing the dressing. For this rub to a fine powder the yolks of two hard-boiled eggs, add a teaspoonful each of salt and pepper, and two of white sugar, and then three teaspoonfuls salad oil, a few drops at a time, grinding hard while doing so. Add a teaspoonful of made mustard, and let stand while you whip' an egg to a froth. Beat this into the dressing, add a half cup of vinegar, beating it in gradually. Sprinkle a little salt over the meat, toss it lightly with a fork; pour on the dressing, and mix till thoroughly combined. Place in salad bowl, and garnish with egg rings and bleached celery tops. Turkey may be used instead of chicken. Many prefer it.

Roast Game

To roast a partridge, grouse, or any other gallinaceous bird, is one of the simplest processes of cooking, yet one in which the game is often spoiled by being cooked too fast, the surface becoming scorched before the flesh is fairly warmed through. By this means the flavor is lost, the juices dissipated, and the natural tenderness of the meat destroyed.

Roast Game 9918A MODEL KITCHEN


The two views show a model kitchen arranged for convenience - for health and economy. The floor covered with oil cloth or tiles, the walls papered or painted, plumbing easily accessible, pantries and cupboards ample - range of the latest pattern, and sinks with hot and cold water.


BEDROOM FURNISHINGS at the left is a suggestion for a room furnished in blue and white. The walls may be hung with satin striped paper. The diaperies may be easily made and artistically arranged. The room at the right looks out upon a balcony. The bedstead may be of brass, the furniture of birds-eye maple, bedespread and bureau cover may be trimmed with lace. The floors may be covered with rugs, and walls Mated.

The birds should be kept at such a distance from the fire that the flesh may be fully heated before the surface becomes browned. Then move slowly nearer the fire, so that the heat may fully penetrate the flesh. The birds should be basted occa sionally with their own drippings, or with melted butter slightly seasoned. Catch the drippings on pieces of thin, crisp toast laid in the pan, one small slice for each bird. When nearly cooked, dredge the birds lightly with flour and cracker or bread crumbs. This unites with the juices and makes a beautiful brown crust.

The process should, if the fire be brisk, occupy about twenty minutes for a partridge, thirty for a grouse, fifteen for a snipe, plover, or woodcock. Serve each bird on a slice of toast, in covered hot dishes. This is the simplest way of cooking every variety of game birds.