Make a dressing of bread, shredded, onions, a little celery seed, salt and pepper and a lump of butter. If desired, sage may be put in, but in small quantity. One egg and a cup of milk. Cover the breast of the fowl with strips of fat pork, when these are crisp, shake them away and lay a lump of butter on the brown breast. Baste frequently. Let the fowl bake until very tender, then lay it on the dish and make gravy. - Mrs. A. E. Whitney. 1760 Edgewater Place, Chicago, 111.

Variation I

Cut the fowls open and lay them flat in a pan, breaking down the breast and the back bones, dredge with flour, and season well with salt and pepper, with bits of butter; put in a very hot oven until done, basting frequently with melted butter, or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals. Pour over it melted butter and the juice? in the pan in which it was baked. - Mrs. B. O. Fort-son, 3135 Forest Ave., Chicago, 111.

Boston Baked Chicken

Clean, joint, and prepare a chicken as for frying. Season 1/2 cup flour, with pepper, salt and celery salt. roll the chicken in the flour and pack closely in a bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups: of boiling water over and dot with lumps of butter. Bake in a brisk oven for 15 minutes, and then bake slowly till done. The time required depends on the age of the fowl. Any tough old fowl may be prepared in this manner, and will be tender and delicious. - Clara Rapp, 7129 Rhodes Ave., Chicago, 111.

Variation I

Prepare chicken as for stewing, roll each piece in flour, place in a small dripping pan. sprinkle with pepper and salt, and some butter, fill the pan half full of sweet milk, cook in the oven for 1 hr. The milk makes a nice gravy. - Mrs. H. B. Wright. 3813 S. State St.. Chicago. 11l.

Baked Minced Chicken

Mix together 2 cups of minced cold chicken, lamb or veal. 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by side on it. sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a pudding dish. - Mrs. Frank Mullins. Franklin. 111.