Canadian Fried Chicken

Cut chicken up, boil 1 hr., dip each piece in flour. Put into a frying-pan of hot fat and, if desired, slice over it 1 large potato and 1 large onion, season witth pepper and salt, and fry until brown. - (Mrs. J. G. Gilbert, 24 E 21st St., Chicago, 111.

California Fried Chicken

2 young chickens. 1 lb. fat salt pork, salt and pepper. Clean and cut chicken in pieces for serving. Plunge in cold water and drain well, season with salt and pepper, dredge with flour. Cut pork in pieces and fry out; cook chicken in fat slowly, until well browned and tender; lift chicken from pan; add boiling water to gravy, and serve. - Laura Saswell, 3734 S. La Salle St., Chicago, 111.

Southern Fried Chicken

Prepare chicken, cut up, and allow to stand over night in salt and water; when about to cook, dry, sprinkle with pepper and roll thoroughly in sifted flour. Take equal parts of lard and butter, and when boiling hot in the frying-pan, drop in the chicken, turning constantly. Cook fast, at first, then slowly, until well browned. For gravy, dredge in flour and add a little water, allow to simmer. Cut a bunch of parsley-up fine and stir in, at last add 1 pt. of cream. - Mrs. J. Gaters, 3620 Calumet Ave., Chicago, 111.

Virginia Fried Chicken

Joint a tender chicken. Dip each piece in beaten egg, then roll in salted cracker dust until thoroughly coated. Fry 1/2 a lb. of bacon, sliced thin. When crisp, but not browned, strain off the fat and return to the pan. Keep the bacon hot while you fry the chicken in. the fat, turning twice. Should there not be fat enough, add dripping, or cottolene. or other fat, turning twice. When done, arrange upon a hot dish and garnish with bacon. - Mrs. W. J. Bruce, 712 La Salle Ave., Chicago, 111.

Left-Over Chicken Fried

Cut cold chicken in pieces, dip in paste and fry in hot fat or oil. Raw chicken may be treated in the same way. - Mrs. F. C. Winter, Winnetka, 111.