Select half-grown chicken, scald, clean, dress and disjoint. Roll pieces in flour seasoned with pepper and salt. Put in covered pan in hot butter, over medium hot fire. Serve hot.

Gravy For Above

Pour about a quart of milk into the hot frying pan from which the chicken has been taken, allowing it to boil up good. Season to taste, and thicken with a little flour. Pour gravy over the chicken, and serve hot. - Mrs. Elizabeth Hull (age 95 years), Williams, Ariz.

Fried Chicken

Wash and cut up young chicken, wipe dry, season with salt and pepper, dredge with flour, or dip each piece in egg and cracker crumbs. Have in frying pan one ounce each of butter and sweet lard made boiling hot. Lay in chicken and fry brown on both sides; take up and cover until served. Stir into the gravy left, one tablespoon of flour and a cup of cream or milk; season with salt, pepper and parsley, if desired, and let boil up. Then gravy is ready to serve. - Mrs. James Kennedy, Williams, Ariz.

Fried Chicken

A pair of spring chickens about two pounds each in weight. Draw, singe and be most careful to get all pin feathers off. Cut off the wings, neck, legs. Take the ends of the wings, the necks and giblets, all but the livers. Cover with cold water and a pinch of salt. Boil until very tender using the liquid for the gravy and the giblets, to chop in it. Serve the back and > breast, leaving the breast whole and the back as well, using the upper neck piece for stewing. Take a clean linen cloth and wring it frequently out of cold, clear water carefully wiping each piece before flouring. After each piece is wiped off flour very thickly with pastry flour into which salt and pepper has been freely shaken. Have two iron spiders on the stove with a large piece of butter in each, allowing it to get very hot. When you feel sure that the butter is hot lay the two breasts in right side down, allowing both halves to brown nicely, the backs, second joints, legs and wings after the skin side is well browned. Turn each piece over onto the bone side and cover the spiders tightly, pouring a very little of the gravy from the giblets in the bottom to create a steam. Cook very slowly for fifteen or twenty minutes, lift out on a hot platter, garnish with parsley.

Gravy

Into the hot butter sift a tablespoon of flour and stir in the liquid from the giblets and allow to thicken smoothly, stirring all the time. Chop the giblets fine, add, and allow all to come to a boil. Serve in gravy boat. Do not pour on the chicken. - Wm. B. Mershon, Saginaw, Mich.