Fried Chicken With Oysters

Dress and cut up a young chicken at. the joints so as to have it ready to serve. Dredge it with flour, season with salt and pepper, and fry until done and nicely browned in good drippings or butter. Make a cream sauce with one heaped tablespoon flour mixed in1 tablespoon hot water, add gradually I cup hot cream or good milk, season with salt, pepper or lemon juice. Plump 1 pint of oysters in I tablespoon butter, lay them upon the chicken, and pour the sauce over the whole. Mrs. M. J. Balcom.

Boiled Chicken

Stuff with rich bread dressing, sew up in a thin cloth, place in salted boiling water, in which a tablespoon of vinegar has been placed. Boil until tender, remove some of the water and thicken for gravy. Best for an old fowl.

Mrs. E. C. Pentland.

Spanish Chicken Pie

Cut up and stew 1 chicken until tender. Prepare from dried Chili peppers 1-2 tea cup of pulp, which is done by first removing the seeds and grains (the hot part) and boiling until soft, then scrape out the inside with a knife. Add this pepper pulp to the chicken, also 18 pitted olives, 12 raisins, 1 tablespoon grated onion, or if preferred a little garlic. Salt to taste and thicken with flour made smooth in a little cold water. Fifteen minutes before time to serve, turn into a baking dish, large enough so that it will be about 2-3 full, and cover closely to form a crust with biscuits made by the following rule: One quart flour, 3 heaped teaspoons baking powder, 1 level teaspoon salt, sifted well together and made into a soft dough with milk. Do not knead or handle any more than necessary, turn on a well floured board, press out an inch thick, cut into biscuits, dip each one into melted butter and lay over the chicken closely, except, in one space in the middle. The chicken should be boiling hot, or the underside of the crust will be soggy. Bake in a very hot oven. Any meat pie is nice covered in this way.

Mrs. Haughey.

Chicken Pie

Cook chicken until it is perfectly tender, salt to taste, place the pieces flat in a stone baking dish, a milk crock will do, make a gravy of the chicken broth, pour part of it over the chicken, not covering it, however. Crust for the pie as follows: Two cups flour sifted with 2 teaspoons baking powder, 1 teaspoonful salt, 3 tablespoons butter well mixed with the flour. Beat 1 egg, add to it 1 cup sweet milk and stir it into the flour. Drop the batter by spoonfuls over the chicken, bake from 30 to 45 minutes. Approved by Mrs. W. H. McMillan.

Smothered Chicken

Cut chicken up as for frying, roll each piece in flour, which has been seasoned with salt and pepper. Have butter and lard hot in the skillet, put the chicken in, pour in 1 pint of boiling water, add half of a chopped onion, cover tightly and bake in a hot oven. Uncover the pan, brown slightly, remove the chicken and make a gravy in the pan.

Mrs. Otto F. L. Herse.

Pressed Chicken

Cut up a chicken as for stewing, cover with cold water, place over a moderate fire, and allow it to simmer gently until the meat will fall from the bones. One tablespoon of salt should be added when the chicken is about done. Take the meat from the bone, cut into small pieces, return the bones to the liquor, and boil to a pint. Strain, season to taste, mix with the chicken, and pour while hot, into a mould that has been wet with cold water. Keep in a cool place over night. When ready to serve, turn it out of the mold, and garnish it with parsley. Mrs. L. C. Johnson, Grants Pass, Ore.

How To Use Left Over Chicken Or Turkey

Cut up equal parts of the cold fowl and cold boiled potato. Put in layers in a baking dish, cover with a cream sauce, then with a roll cracker, dot with bits of butter and bake 30 minutes or so. Mrs. H. H.

Scallop Chicken

One chicken weighing about 4 1-2 lbs., 1 can mushrooms, 1 grated onion, 4 sweet breads, 4 cups of milk or cream. Boil the milk bread and sweet bread separately and then cut up as for salad. Heat four tablespoons of butter, add 5 even tablespoons of flour, and stir in the milk. Put chicken and other ingredients in the sauce, season with salt, pepper and a little nutmeg, turn all into a baking dish, cover with bread crumbs, place bits of butter on top and bake 20 minutes. The mushrooms and sweetbreads may be omitted.

Mrs. A. W. Hill.

Chicken Croquettes

Take equal parts of cooked chicken and oysters, chopped fine and mixed with a cup of sifted bread crumbs, butter size of an egg, 2 well beaten eggs and salt and pepper to taste. Form in roils and fry in deep fat.

Mrs. C. E. Robinson, Philadelphia, Penn.