Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well-browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in 1 cup or more of cream. Dredge a little flour; stir; bring it to a boil and let boil 3 minutes. Season with pepper and salt, and pour over the chicken. Sprinkle the top with some finely chopped parsley. Have ready firm, cold corn-meal musii. Cut it into slices, dip them lightly in egg, cover with flour, and fry in butter. Garnish the edge of the platter with the corn dodgers, and serve. - Mrs. E. D. Kelley, Winnetka, 111.