Chicken Croquets

2 cups cooked chicken, Cook:

1 cup cream or milk,

2 tablespoons flour,

1 teaspoon onion juice,

¼, teaspoon nutmeg,

1 tablespoon butter,

1 tablespoon finely chopped parsley,

1 teaspoon salt,

A little pepper.

Mix chicken to the thickening, form into shape, dip into cracker or bread crumbs then egg, then crumbs, cook in deep fat. - Annie B. Story.

Fried Chicken

Wash thoroughly in soda and water, cut in pieces and put on fire in kettle of cold water. Let boil slowly till nearly ready to separate from the bones, have salted to taste. Have skillet ready with plenty of hot butter and lard. Roll each piece of chicken in flour and fry to a nice brown. You can add flour and milk to the broth or add them to the fryings and have a fried gravy. - Mrs. W. N. McLaughlin.

Chicken Pie

Boil 1 chicken and pick from bones, place in baking dish, pour over it the following mixture: 3 tablespoons melted butter, to which add 3 tablespoons flour, salt and pepper to taste, 3 cups of stock from chicken, 1 cup of sweet milk or cream, cook in double boiler until smooth; reserve some of this mixture for the gravy boat. Keep chicken warm while the following is prepared: 2 cups of flour, 1 teaspoon of salt, 2 teaspoons of baking powder, 2 tablespoons of butter, mix with flour, 1 egg beaten light, to which add one cup of sweet milk, mix with flour to make a stiff batter, and spread over the chicken. Bake to a light brown. - Mrs. Wm. Faber.

Pressed Chicken

Cook two chickens in boiling water until tender; remove skin and bones, season with salt and pepper. Put a layer of the meat in a mold, then a layer of boiled eggs, then another layer of meat and so on. To one quart of the liquid, add one small onion, chopped fine, and one tablespoon of dissolved gelatine. When cold, strain over the chicken and set in a cool place to harden. - Mrs. W. C. Tibbetts.

Fricassee Chicken

Cut up the chicken, put in sauce pan, cover with boiling water, add a bay leaf, or sprig of parsley and a slice of onion. Let come to a decided boil, boil 5 minutes then let simmer until tender, make a sauce of 2 tablespoons flour, 2 of butter, 2 cups milk, 1 teaspoon salt, a little pepper, 1 tablespoon parsley. - Annie B. Story.

Chicken En Casserole

Cook one large chicken, boiling down the broth until only about half a pint remains. Bone the chicken and place in casserole with a can of mushrooms, a can of peas, very small onion and two small or one large carrot (previously cooked). Over this pour white sauce made by slightly browning butter and some of the fat from chicken (about 3 or 4 tablespoons) When brown add 2 heaping tablespoons flour and the broth of the chicken and milk enough to make smooth thick sauce. Season well, pour over chicken and bake. When nearly ready to serve, brown bread crumbs in butter, cover top of casserole and return to oven for a few minutes.

Mrs. John Bossard, Peru, Ind.

Chicken A La King

Cook about a four pound chicken until tender; remove meat from bones and cut into small pieces. Soak one-half pound sweet breads in cold water for one hour; put them in fresh salt water and let cook twenty minutes; drain and put under cold water; when cold remove bits of tissue, and cut into small pieces; add sweet breads with the chicken, and also one can peas, one can mushrooms, one can pimento, and one green sweet pepper cut into small pieces; add a big piece of butter to the chicken broth and thicken; mix with the above and serve on strips of toast; this will serve twelve people.

Mrs. M. J. Grieves.