Roasted Boned Chicken

Spread chicken on board, skin side down, turn the flesh of legs and wings right side out and stuff with forcemeat into shape. Equalize the meat as well as possible, placing against the little strip of white meat only the dark meat, dredge with salt and pepper. Make a roll of the iorcemeat and lay it in the chicken, draw the skins up and sew it together securely. Turn it over, place legs and wings into the position of a trussed fowl. Press the body into natural shape, and tie securely. Cover with slices of salt pork, and roast, allowing 20 minutes to the pound; baste frequently. Remove pork last 15 minutes, dredge with flour, let brown, serve with giblet or tormato sauce. - Mrs. J. Smith, 65 E. 46th St., Chicago, 111.

Steam Roast Chicken

This is a recipe by a former chef of royalty in Austria. Roast a chicken in a covered roasting-pan or in a Dutch oven from 1/2 to 3 hrs., according to size of chicken, basting with bouillon. - Mrs. N. Siegel, 4941 Vincennes Ave., Chicago, 111.

A Nice Way To Roast Chicken

Take a young chicken and bone, as for stewing, and roll each piece in flour till your pan is full, or till you have plenty, then sprinkle with pepper and salt and a liberal sprinkling of butter, and set in the oven and roast till done, or about 1 hr. - Mrs. M. Sims, 3717 S. La Salle St., Chicago, 111.

Claret Or Bordelaise Sauce For Roast Chicken

Make a brown sauce by substituting browned flour for white and adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil 1 minute, pour in a wineglass of claret, heat for 1/2 a minute more, and serve. Serve with any kind of roast meats and poultry. - Mrs. Amelia Scott, 2972 Armour Ave., Chicago, 111.

Chicken Saute

Take a young, tender chicken, cut it up in pieces. Put in a saucepan a piece of butter the size of an egg and 1/4 lb. of pork, cut into dice. Set it on a good fire, and when the butter begins to brown put in the chicken. Let it brown well; then sprinkle a tablespoon of flour over it; stir and mix thoroughly. Add 2/3 cup of white wine and 1/3 cup of water. Stir again, add pepper, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 bay leaf and about a dozen small, white onions. Cover and cook for 40 minutes. When cooked, serve with the meat on the center of the dish, the onions around it, and the gravy strained over; sprinkle chopped parsley on the top. Mushrooms can also be added, allowing them 25 minutes to cook. - Mrs. Agnes Scales, 3524 S. La Salle St., Chicago, 111.