Chicken Fried In Oven

Have chicken cut up, floured and salted. Put lard in pan and heat; before it is hot enough to burn fingers, turn chicken over in it and place in moderate oven until a delicate brown. - Mrs. Geo. Mussett.

Dumplings For Fricasse

One and one-half cups flour, two eggs, one teaspoon Royal Baking Powder, one heaping tablespoon butter, and one-half cup sweet milk.-Mrs. N. M.

Drop Dumplings

One egg, beaten, one-half cup milk, pinch of salt, butter the size of a hickory nut, flour to make a good stiff batter, and a good teaspoon of Royal Baking Powder.

Creamed Chicken

Two cups chopped cooked chicken, two tablespoons butter, one cup milk, yolk of one egg, two tablespoons flour, one cup cream, one tablespoon chopped parsley, salt and pepper to taste. Melt the butter and stir until smooth; add the milk and cream, stir until it begins to thicken, turn into a double cooker and add the chicken. When thor-oughly heated, add the yolks of the egg and the parsley. Mix, season to taste, and serve on toast, or in a potato border.

Cream Chicken

Boil one chicken, weighing four and one-half pounds, and one pound sweetbreads. Cut both up with can of mushrooms.

Dressing. - Mix five tablespoons flour with butter, and add to a quart of cream that has come to a boil, season with salt, red pepper and a little nutmeg. Mix with bread crumbs and butter, and bake from fifteen to twenty minutes. - Mrs. S. P. Ronalds.

Chicken Pie

Cover chicken with cold water, let simmer gently until two-thirds done, then salt the broth around the chicken to taste and cook until the meat is ready to fall from the bone. Remove the larger bones and lay the chicken in the bottom of the baking dish, then prepare a sauce.

Sauce. - Three tablespoons butter, melted, to which add three tablespoons flour, a little pepper; mix well, to this add five cups of warm broth and one cup of milk or cream. Let this cook to a bubbling and pour over chicken in baking dish. Reserve some for gravy boat. Place dish in oven to keep to cooking point while you prepare a crust.

Crust. - Two cups flour in the mixing bowl, two scant teaspoons Baking Powder, one-half teaspoon salt, two tablespoons shortening, rubbed through the flour; beat one egg lightly, to it add one cup milk, then add this to flour mixture, stirring to a batter. Lay over chicken and bake. - Mrs. S. P. Ronalds.

Chicken Pie

(Delicious).

Cook one chicken until meat drops from bones, add three heaping tablespoons butter in which cook three tablespoons flour, add to this three cups of the stock and one cup cream (milk will do) pour over chicken.

Crust. - One cup flour, teaspoon salt, two teaspoons Royal Baking Powder, one-half cup butter; rub all together. Beat one egg, add one cup milk. Bake a rich, nice brown. - Chloe Melrose.

Chicken Pie

Cut up one chicken as if to fry, then stew it, when done season and thicken with flour and cream. Make a crust of one pint flour and one half teaspoon salt, one tablespoonful of lard, heaping teaspoonful of Royal Baking Powder. Put stewed chicken in dish and crust on top. Bake until brown. - Elizabeth Newman.