Disjoint the chicken after it has been singed and drawn; put 2 tablespoons of butter into a saucepan, add 3 good-sized onions cut into thin slices, stir until the onion is cooked, without browning; now put in the chicken, the rougher pieces down, the white meat on top; add a clove of garlic, mashed, 1/2 pt. of finely chopped celery and sufficient strained tomato to just cover the chicken, about 1 qt.; bring to boiling point and simmer carefully for 1 hr.; this must scarcely boil; add a level teai-spoon of salt, and a 1/2 teaspoon of pepper, or 1 sweet red pepper, chopped fine; now add 1 pt. of fresh corn, cut from the cob, or 1 can of corn; let this heat thoroughly; dish the chicken in the middle of a large platter, put over the corn and sauce. Cover this with finely chopped parsley or chives, and send at once to the table. Serve with it plain boiled rice and baked bananas. - Mrs. Charles L. Rosser, 26 S. Aberdeen St., Chicago, 111.