Fried Chicken

Mrs. I. W. Hellman.

Cut the chicken in quarters, cut out the bones, without spoiling the shape of the chicken, lay them in a bowl with vinegar and a very little sweet oil, season with pepper, salt, a few young onions, parsely and thyme; let remain this way for a few hours, turning it in the meanwhile several times; then take out and dry on a towel; dip the pieces in a hatter composed of Hour, eggs and water. Fry nice and brown.

Pressed Chicken Or Fowl

Mrs. M. G. Moore.

Take the meat from the bones of a cooked fowl, chop fine, season highly, add to it dressing and gravy; heat hot, stirring all the while, then put into a mold, laying a heavy weight upon it; when cold, slice it.

Breakfast Quail

J. A. Graves.

Prepare the birds by opening on the back; put them in a dripping pan; season well with salt, pepper and a generous supply of butter; add enough water to cover the bottom of the pan; then place your pan in a hot oven and frequently turn your birds, and baste them with the seasoned water in the pan, which gradually cooks down and makes a fine gravy. By continued basting, your birds, when well done and nicely browned, will still be rich and juicy, and will be of much better flavor than when broiled. Serve on thin slices of buttered toast.

Pressed Chicken

Mrs. J. W. Gillette.

Put two chickens in a pot, cover with water, and stew slowly until the meat drops from the bone, then take out and chop it. Let the liquor boil down until there is a cupful; put in a small cup of butter, a table spoonful of salt, one of pepper, a little parsley and a beaten egg; stir this through the meat; Slice a hard-boiled egg, lay in the dish, and press in the meat; when ready for the table garnish with celery tops.

Young Chicken With Cauliflower

Mrs. I. W. Hellman.

Cut the chicken in pieces and boil in water seasoned with different spices and a little lemon juice, thickened with a little flour and the yolks of several eggs; cook the cauliflower in water, with a little salt and butter; after it is cooked tender, drain it. Serve the chicken in the center of a dish, surrounded by the cauliflower, and pour the gravy over all.

Chicken Stew

Mrs. C. G. Du Bois.

Cut up two tender chickens; cover with lukewarm water and boil gently until done; salt the liquor to taste; when the chicken is cooked remove to a dish and keep warm. Take the pot from the fire and skim the grease from the liquor, then place the pot of liquor over the fire; mix well together half teacup of sifted flour, two well beaten eggs and half teacup of milk; add some of the liquor; then pour all into the boiling liquor, stirring all the time; salt and pepper; put the chicken in, let it boil up once, then remove to a large dish.

Turkey Stuffing

Mrs. R. M. Widney.

Take stale but very light sweet bread, pour over cold water, and drain as dry as possible immediately; let stand an hour or more, then add butter plentifully, pepper, salt, sage, and lastly, chestnuts which have been previously boiled in salt water, peeled and chopped.