A delicious chicken fricassee may be made as follows: Gut the chicken into separate portions; the legs, wings, second joints, the breast into halves lengthwise, the back likewise, and the neck. After washing off inside and out and cleansing the giblets, put all into a stewpan with boiling water to cover, adding an onion and a stalk of chopped celery with the root, also, or soup celery, if stalk celery cannot be procured. Simmer until tender, then remove the chicken to the hot serving platter and place it in the oven with the door slightly open while preparing the gravy. Strain the liquor and put it over the fire again, adding half a pint of very rich milk; when it boils up, thicken with blended flour and butter, a tablespoon of each, stirring to a smooth consistency, then add a tablespoon of minced parsley. Let all simmer for a couple of minutes, and on the moment of removing from the fire, whisk in a cup of rich cream, and serve.

Chicken Fricassee

Wash and cut up the chicken; put on the fire in a stew-pan, with warm water enough to cover,' add salt and pepper to taste, and two sticks of celery; cook until tender. Have hot baking powder biscuits broken open and laid on the platter; lay on the pieces of chicken. To thicken the gravy, take one heaping tablespoon of flour, the same of butter; put over the fire and cook together one minute; rub smooth with very little cold water; then pour the hot broth on this until you have sufficient gravy; put over the fire and cook a few minutes; then pour-over the chicken and serve.

Chicken Fricassee

Wash and cut up the chicken, and wipe dry; put on the fire in a stew-pan, one tablespoonful of olive oil, and one of butter; put in a small piece of onion cut fine; put in the chicken and fry; watch carefully that it does not burn. When fried, cover with warm water and cook tender.