How To Bone A Fowl

Wash and singe, take off head and legs, remove tendons - do not draw or break skins. Use a small pointed knife. Cut the skin down the full length of the. back, then, beginning at the neck, carefully scrape the meat away from bone, keeping the knife close to the bone. Break joints of wings and legs, and proceed to free the meat from the carcass. When one side is free, turn the fowl and repeat the process. Care must be taken to detach the skin from the breast bone without piercing the skin. When meat is free from the carcass, remove bones from legs and wings, turning the meat down inside out. being careful not to break the skin at the joints. The end bones of the wings cannot be removed and the whole end joint may be cut off or left. - Mrs. M. Abbott, 3015 S. Wabash Ave., Chicago, 111.

How To Boil A Fowl

For boiling, choose those that are not black-legged. Pick them nicely, singe, wash and truss them. Flour them and put into hot water. Simmer for 3/4 of an hr. Serve with parsley and butter; oysters, lemon, or celery sauce. - Mrs. J. P. Alexander, 3606 S. Wabash Ave., Chicago, 111.

Jellied Fowl

Boil a fowl until it will slip easily from the bones, let the water be reduced to about 1 pt. in boiling. Pick the meat from the bones, mince, and place in a wet mould. Skim the fat from the liquor, add butter, pepper and salt to taste, and 1/2 oz. of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be well seasoned, as the chicken absorbs. - Mrs. J. C. Allen. 1362 N. Clark St., Chicago, 111.

Grilled Fowl

Cut the remains of any cold fowl into pieces, season with pepper and salt, squeeze over them the juice of 1/2 a lemon, and let stand for 3/4 of an hr. Wipe dry, dip into clarified butter, and then into bread crumbs, with a little grated lemon peel. Put them on a gridiron and broil over a clear fire. They may be fried instead of broiled, and should then be dipped in the yolk of 1 egg and clarified butter. - Mrs. W. L. Anderson, 728 E. 38th St., Chicago, 111.

Minced Fowl

Mince very fine all the white meat from any kind of cold roast fowl, removing the bones and skin. Put into a stewpan with all the trimmings, a bunch of savory herbs, 1/2 a blade of mace and a pt. of soup stock or water, let stew tor nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very fine, season the fowl with a little pepper, salt, and pounded mace, mix it with the eggs, pour in the gravy, having previously added butter and flour enough to thicken, and a little cream; let it get very hot, but not boil, and serve with sippets of toasted bread. - Mrs. I. .Armentro, 3839 Vernon Ave., Chicago, 111.

How To Roast Old Fowl

Dress and soak in cold water for 2 hrs. Boil until tender, put into roaster and stuff with a sage dressing. Spread 2 tablespoons of flour mixed with butter over the chicken. Put in oven and bake until a nice brown. - Mrs. E. D. Kelley, Winnetka, 111.