"To swallow gudgeons ere they're catched And count your chickens ere they're hatched."

- Butler.

Chicken Patties

Make a nice rich puff paste. Cut a round from it with a medium large cookie cutter, and with a smaller size cutter, cut out the middle of the round, thus leaving a ring. Bake to a light brown in a quick oven. Then brush them over with beaten egg, and put in the oven one minute to glaze. Fill these crusts with minced boiled chicken well seasoned and beaten well into a white sauce made of the water in which the chicken was boiled. Serve hot. - Contributed, Flagstaff, Ariz.

Chicken Ramekins

Chop the white meat of a raw fowl fine, add a bit of soda size of a pea to a gill of cream. Put this over the fire and as it heats add the chicken meat; cook for a minute, remove and cool, then add the beaten yolks of two eggs, season to taste with salt and pepper, then fold in the whites of the eggs, turn into buttered ramekin dishes and brown. Serve immediately. - Mrs. William Wente, Manistee, Mich.

Smothered Chicken

Take a good sized spring chicken, clean thoroughly, take a covered roasting pan, now split chicken down the back, place breast up in pan, skin one medium sized onion, slice and place under chicken, season chicken all over with pepper and salt. Put a pint of water in pan, cover, place in moderately heated oven, bake for an hour or hour and a quarte , renewing water when necessary and baking to a golden brown. - Miss Kath-erine Anderson, Williams, Ariz.

Mexican Tamales

Cook one or two chickens, until tender. Remove all meat from bones, cut in small pieces, add the liquor in which the chicken has been cooked; this is seasoned well; add red pepper to suit taste, then thicken with corn meal. Roll out into rolls the size of link sausage, wrap in the inner husks of green corn tie the husks with string at each end to secure them. Boil for three hours. - Mrs. Geo. Barney, Williams, Ariz.