Southern Fried Chicken

Chicken, 1. Cream, 1 cup. Parsley, 1 tablespoon. Bacon, 2 slices.

Bread crumbs, 1/2 cup. Butter, 1 tablespoon. Flour, 1 tablespoon. Egg, 1.

Joint a tender chicken, dip each piece in beaten egg, then in bread crumbs and fry in bacon fat till well done and light brown. Take up chicken and keep warm in the oven. Strain the fat, add to it the butter rubbed smooth with the flour and stir till well blended. Pour in the cream and stir till smooth and thick. Add the minced parsley and pour over chicken.

Mammy's Chicken Gumbo

Fowl, 1.

Salt pork, 6 slices.

Onion, 1.

Water, 4 quarts.

Boiled ham, 2 slices.

Sliced okra, 2 quarts. Tomatoes, 1/2 can. Red pepper, 1 small pod. Salt and pepper. Sassafras, 1 teaspoon.

Cut the fowl into pieces as for a fricassee and roll each piece in flour. Try out the salt pork in a deep kettle, fry the onion, sliced, in it, then saute the fowl until golden brown. Add the water and boil slowly till the chicken is almost cooked. Add the ham, the okra, the tomatoes and the pepper pod. Cook until all are very tender. Season with salt and pepper and just before serving stir in the sassafras powder.

Scalloped Chicken

Finely chopped chicken, 2 cups. Oyster liquor, 1 cup. Mushrooms, 6.

Hard boiled eggs, 2. Cream, 2 tablespoons. Toasted bread crumbs.

Butter.

Season chicken well and mix with oyster liquor, stir in the mushrooms, chopped, the pounded yolks of the eggs and the cream, add bread crumbs and more cream if needed to make a soft paste. Pack into buttered shells or individual ramekins. Put bits of butter on top and cook covered for 15 minutes, then uncover and brown lightly.

Whole Chicken En Casserole

Chicken, 1.

Sausage meat, 1/2 pound.

Chopped mushrooms, 1/2 cup. Bacon, 6 slices.

Stock.

Prepare bird as usual for stuffing. Pack full of mixture of sausage meat and mushrooms. Lay strips of bacon on outside of bird and bake slowly in a deep casserole with an inch of stock. Baste frequently until tender.

Chicken Pot Roast

Small chickens, 2. Carrots, 2. Parsley.

Butter, 3/4 cup. Water, 1 small cup. Carrot greens.

Cut up carrots and chop a little parsley. Put in a deep pot with the butter, cook together until hot, then put in chickens and turn and baste until brown. Add the water and cook very slowly, turning the chicken often. When nearly done add some of the green carrot tops chopped fine. G., Boston.

Pressed Chicken

Chicken, 1.

Pepper and salt.

Chicken stock, 1 cup.

Boil chicken gently till meat falls from bones, chop fine, season and place in a bread pan. Boil the liquor down to one cup and pour over the meat. Place another bread pan in this and in it place a weight. Set in ice chest over night. In the morning it can be sliced. Only One.

English Yorkshire Pudding

Milk, 1 1/2 pints. Flour, 6 tablespoons.

Eggs, 3.

Salt, 1/2 teaspoon.

Sift flour and salt together and add enough milk to make a stiff batter. When this is smooth, add the remainder of the milk and the well beaten eggs. Rub a shallow tin with beef drippings and pour in the mixture which has been thoroughly beaten. Bake from 1/2 to 1 hour, then place it for a while under the meat, which should be raised on a 3 cornered rack, to catch a little of the juice. Serve very hot and fresh cut in squares, with the beef gravy.

A. W., Medford.

Chicken Custards

Rich chicken stock, 1 pint. Onion juice, 1 teaspoon.

Salt and pepper. Eggs, 3.

Mix all together, beating eggs well. Pour into buttered custard cups, place in a pan of hot water and bake. Only One.