French Chicken

1 chicken.

Clean chicken, leave whole and boil until tender, salting when done. Cut chicken ready to serve. Dip each piece in batter (below) and fry in deep fat quickly until a nice brown.

Batter:

1/2 cup flour (more if needed).

1 egg, well beaten.

Mix flour with just enough cold water to keep smooth. Thin to right consistency by adding hot chicken broth. Add egg last. Serve with dill pickle. Delicious for picnics.

Mrs. James A. Patten.

Escalloped Chicken

1 four pound chicken 1 stalk celery 1 loaf stale bread.

Morton's Iodized salt Seasoning to taste.

Boil chicken tender in enough water to cover and chop in pieces. Thicken liquor with flour to the consistency of gravy. Grease baking dish, put in layer of chicken, layer of celery (cut and cooked tender), gravy and crumbs. Continue till dish is filled (or chicken is used) finishing with buttered crumbs. Bake until brown.

Mrs. Arlo Ayres Brown.

Smothered Chicken

1 good size fr1/2ng chicken Flour.

Butter.

Salt.

Pepper.

Cut large fr1/2ng chicken (about three pounds) ready to fry. Roll heavily in flour and fry brown quickly, using butter and lard. Season with salt and pepper. Fill pan with water and put in very slow oven. Let simmer slowly until very tender. If gravy is not as thick as desired, when done, thicken to right consistency with flour rubbed smooth in a little cold water.

Mrs. James V. Thompson.