Take 2 broilers and prepare them as for roasting. Put the saucepan on a bright fire with 3 good tablespoons of butter and a 1/4 of a lb. of pork, cut like dice. When the butter begins to brown, put in the chickens, with a dozen or more small, white onions - no salt, the pork being salted - and pepper. Cover and cook for 20 minutes or 1/2 an hr., according to the size of the chickens. Turn them several times while cooking, and if the fire is too hot and they brown too quickly remove the saucepan a little distance from the hot part of the fire. When done, take the chicken out and remove the string. Before returning them to the saucepan, if they are to be served in it, add to the gravy 3 or 4 tablespoons of boiling water, scrape the bottom of the saucepan with an iron fork, and serve. If served on a platter proceed in like manner, and pour the gravy over the chicken before serving. - Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111.