Clean and disjoint as if to fry. Then put into a dripping pan a tablespoonful of butter, roll the pieces in flour and place in the dripping pan, season with pepper and salt, add a cup of sweet cream, cover closely, put in a hot oven and roast till tender. Anna Hammond.

How To Fry Chicken

Salt the chicken, let stand in a cool place for several hours, have the skillet hot with equal parts of butter and lard, flour the chicken well, cover with a lid until the chicken is heated through, but not longer, as it will make it soggy instead of crisp, watch carefully, do not let it stand in the grease any longer than necessary, but lift as soon as it is a nice brown.

Mrs. J. G. McGuffin.

Smothered Chicken

Clean and disjoint the fowl as for frying, salt and pepper to taste. Place the bake pan (or skillet) on the stove with equal parts lard and butter - about I tablespoonful of each; when quite hot roll each piece of chicken heavily in flour and place side by side in pan; lay the chicken fat (cut into small bits) over the top, now dredge about 2 tablespoonfuls of flour over all, pour in about a pint of boiling water, cover tightly, place in hot oven and bake about two hours, or longer if the fowl is large. Should it become too dry while baking add a little more water. Should be a nice, rich brown when done.

Mrs. Clara D. Butler.

Roast Turkey Or Chicken

When the fowl is dressed and ready for cooking, dredge with a little flour inside and out, also a little pepper and salt. Prepare a dressing, fill the fowl and roast for two or three hours. Baste frequently while roasting.

Mrs. L. W. Wright.

Dressing For Turkey Or Chicken

Chop bread crumbs fine, season well with pepper, salt and plenty of butter, moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best authorities say the dressing is finest when it crumbles as the fowl is cut. Mrs. L. W. Wright.

Dressing For Roast Turkey Or Chicken

Break stale bread in small bits, soak in cold water until soft, season with a generous quantity of butter, and add salt and pepper to taste, some kind of savory or celery if you do not use oysters. If the oysters are used separate them from the broth, strain and pour the latter over the dressing; mix with a fork. Never put the hand in it until ready for the fowl, then put in alternately a handful of dressing and a few oysters; Do not pack too firmly.

Mrs. Alvah Jay, Sunbeam.

Bread Sauce For Roast Chicken

Two cups sweet milk, I small onion, I thick slice bread crumbed (remove the crust), butter, pepper and salt to taste. Let milk come to a boil with onion and seasoning in it, then add the crumbs; let boil 10 minutes longer, take out onion and serve. Mrs. O. J. Lorimer.

Dress and cut up a chicken as for frying, put 2 tablespoonfuls butter in a kettle, place the chicken in the kettle, season with salt and pepper, cover closely, set on top of stove, not over the fire and simmer one hour. Old chicken may be cooked the same, if care is taken and cooked three or four hours.

Mrs. Wm. McHard.

Chicken Pie

One nice chicken stewed until nearly done, then make a nice thick gravy with the chicken, have ready a good sized pan lined with good rich pie crust made as for fruit pie, only roll one-fourth inch thick, put in the chicken, plenty of gravy, put on the top crust same thickness, cutting two or three small places in the center for steam to escape; bake 1 hour.

Mrs. Wash Boone.

Chicken Pie

Prepare chicken, season with salt and pepper, boil until tender, then bone. For crust: 1 quart of flour, 1 teaspoonful of salt, 3 tablespoonfuls of shortening (2 of lard, 1 of butter), 1 teaspoon even full of soda, all thoroughly mixed through the flour; then add sour milk enough to make a dough, roll out, place in pan by covering all over, then place in a layer of chicken, salt, pepper, butter, with squares of the dough rolled thin. So on until your pan is full, then add the gravy the chicken was cooked in, keeping some back as needed to fill in. Cover with a top crust, bake three-fourths of an hour.

M. E. Black.

Chicken Pie

Boil chicken until very tender (salt when two-thirds done); remove the bones. Sauce for pie: 2 or 3 tablespoons of butter, melted, to which add 3 tablespoons flour, a little pepper, and mix well, then add 1 cup warm broth, 4 cups boiling broth and 1 cup of cream or milk. Put chicken and broth in baking dish and heat in oven; then prepare crust of 2 cups flour, one-half teaspoon salt, 2 teaspoons baking powder, 2 tablespoons shortening. Stir into the flour one egg well beaten, and one cup of milk. Spread on top of chicken and bake quickly.

Elizabeth Winders.

Chicken Mousse

One cup chopped chicken, one cup chicken stock, one cup whipped cream, 3 eggs beaten separately, one tablespoon minute gelatine. Celery salt, pepper and salt to taste. Put into a mould and serve with mayonnaise dressing.

Bess Bassett.