Singe and cut the chicken at the joints, in pieces for serving. Cover with boiling water; add 1 heaping teaspoon of salt, and 1/2 a saltspoon of pepper. Simmer 1 hr., or until tender, reducing the water to nearly a pt. Remove all the large bones, dredge with salt and pepper, and flour and brown in hot butter. Put the chicken on a hot platter. Strain the liquor and remove the fat. Add to the liquor 1 cup of cream or milk, and heat it again. Melt 1 large tablespoon of butter in a saucepan; add 2 tablespoons flour; when well mixed, pour on slowly the chicken liquor. Add salt, pepper, 1/2 a teaspoon of celery salt, 1 teaspoon lemon juice. Beat 1 egg, pour the sauce slowly on the egg, stir well, and pour over the chicken. The chicken may be browned before cooking and then stewed in brown gravy made by browning the butter before adding the flour. Half a can of mushrooms may be added to improve the flavor, letting them simmer in the sauce 5 minutes. Arrange the body of the chicken in the center of the dish, with the wings at the top, the thighs below, and the ends of the drumsticks crossed at the tail. If the chicken be not fried, it is simply chicken stew, and dumplings may be added. And if put into a deep dish with a rich gravy, made as for fricasee, but . without the egg, and covered with a rich crust of pastry and baked, it is chicken pie. - Mrs. J. J. Clason,, 940 Wells St., Chicago, 111.

Fricaseed Chicken

Carve remains of cold roast fowl into nice joints; make gravy by stewing legs and trimmings with herbs, onions, seasoning and water, then strain, put in fowl. Warm and thicken with flour; stir in 2 yolks of eggs, add these to the sauce; let it heat, but do not allow to boil, or it will curdle. - Mrs. J. Carey, 3248 S. State St., Chicago, 111.