Fricasee Chicken

Separate chicken at joints, cut back in two pieces and breast in three or more. Cover with water and cook until tender. There should be about half pint of water in the pot when chicken is done. Have ready frying pan-, in which are two or three tablespoonfuls of butter well heated; into this put the chicken, season, let it brown on both sides, then pour in the gravy, add salt and pepper, and let it boil up. Take hot biscuit, break open, place on a warmed platter and pour over them the chicken and gravy. If preferred, the gravy can be thickenend by mixing a large teaspoonful of flour with a tablespoonful of cream, after which add a little more milk; stir into the gravy and allow it to cook for few moments.

Mrs. H. S, Ball.

Creamed Chicken

Three large chickens boiled carefully until at the last only a little over one-half pint of water in which they were boiled is left. Season while boiling. Remove from bones in not too small pieces. To make the cream, take two large tablespoonfuls of butter and three of flour. Melt butter and stir in flour gradually; let it cook to a froth, stirring to prevent burning. Add gradually the chicken liquor, then half pint of thick cream. Season and remove from stove. This cream mixture should be much thicker than ordinary white sauce - as thick as mayonnaise before lemon or vinegar is added. If not thick enough, add a little more flour to the cream and stir. Butter a baking dish, in the bottom put a layer of chicken, then a portion of a can of drained mushrooms, then small bits of butter, then layer of cream sauce; proceed in this way until all materials are used. A layer of sliced egg can be used. Cover all with cream sauce, put bits of butter over top and brown in the oven.

Mrs. A. Shaw, Hollister.

Curry Chicken And Rice

Cut up the chicken, add a few thin slices of salt pork, an onion, a little salt, and cold water enough to cover. Boil slowly till quite tender and the water simmered away. Mix a tablespoonful of curry powder in a little water, stir this with the gravy, and let stew with the chicken a few minutes. Have ready some boiled rice moulded in cups; turn out, and set around the chicken when dished.

Mrs. A. A. Wetherill.

Stewed Chicken

Clean and cut up a fat young hen; put in a sauce-pan, cover with boiling water, add salt and pepper, and boil until tender. When done stir in a teacupful of cream thickened with a tablespoonful of flour, or drop in noodle and cook ten minutes. If noodles are added care must be taken that stew has not become too dry.

Mrs. L. H. Garrigus.

Noodles

3 eggs,

1 pt. of flour,

1 teaspoonful of salt.

Sift flour and salt together. Beat eggs, and mix with flour into a stiff dough. Roll very thin and dry one hour. When dry, sprinkle with flour, fold, or roll like roll jelly cake and cut into fine shreds. Drop into chicken stew, cover tightly and cook ten minutes.

Mrs. L. H. Garrigus.