"Baked" Fried Chicken

Prepare fowl, cut up, wash and dry with towel. Place butter and lard in pan, beat 2 eggs until lemon color, add 1/2 cup sweet cream. Roll cracker crumbs fine, season with salt and pepper. Dip chicken in egg, roll in cracker mixture, place in pan, add 2 tbsp. water, cover and bake 1 hour in moderate oven. Turn chicken when in 1/2 hour. - Mrs. Geo. Tyson.

Smothered Chicken

Split chicken down the back as for boiling or cut up as for frying, wash well, wipe dry. Place in baking pan; pour over 2 cups boiling water in which 2 tbsp. butter has been dissolved; cover tightly. Cook slowly 1/2 hour, baste plentifully, cover again for 20 minutes. Baste again twice, 15 minutes apart, the last time with a tbsp. of butter; bake 10 minutes longer, or until tender.

Transfer chicken to a hot dish, thicken gravy with a tbsp. of browned flour (wet in a little cold water), salt and pepper to taste, boil up once; pour a cupful over the chicken, the rest in gravy boat.

- Mrs. Florence O. Baulch.

Chicken Mousse

1 cup chopped chicken, 1 tsp. salt, 1 tbsp. chopped parsley, 1/2 cup chopped celery, 1/2 cup blanched almonds, 1 cup whipped cream, 1 cup boiling water or chicken stock, 2 envelopes gelatine (Knox or Minute), 1/4 cup cold water.

Soak gelatine in cold water 20 min. Add the boilng water or stock, stirring constantly. Mix with other ingredients. Fold in the whipped cream. Serve with nut bread sandwiches. - Mrs. H. B. Judson.

Turkey Dressing

2 quarts stale bread crumbled fine, 2 tbsp. salt, 1 tsp. pepper, 2 tbsp. powdered summer savory, 2 tbsp. minced parsley, 1 tbsp. powdered sage, 1 cup butter, rubbed through the crumbs.

This dressing becomes moist enough with the juice of the turkey while roasting. A little onion may be added. - Mrs. I. L. Harvey.