Singe, draw and cut the chicken into joints, put rough pieces and dark meat in the bottom of the1 saucepan, the white meat on top, flesh side down. Pour over 1 qt. of boiling water, cover the saucepan, bring to boiling point, then push to the back part of stove, where it will simmer, for 30 minutes. Add 2 bunches of celery, cut into pieces a 1/2 inch long, a level teaspoon of salt and saltspoon of pepper: cover and simmer 3/4 of an hr. When the meat is tender, dish carefully, putting the rough pieces underneath, and cover over the celery. Rub together 2 tablespoons of butter and 2 of flour. Add the liquor in which the chicken was cooked, and stir until boiling, take from the fire, add the beaten yolks of 2 eggs, strain this over the celery, garnish with baked dumplings, and send at once to the table. Serve with crab-apple or quince jelly. Plain boiled rice may be served instead of dumplings. - Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111.