Stewed Chicken

Joint a fowl A fat hen is the best. Put in stew pan, salt and cover with water; when the water boils skim, and add the juice of a lemon. Cook until tender; brown it in its own fat, or if there is not enough, add butter. When nicely brown take it up and to the brown fat add a can of mushrooms, the liver of the chicken mashed fine, enough milk to make sufficient gravy; thicken with flour or corn starch. - Mrs. Burdick.

Creamed Chicken

Boil 4 pounds of chicken, adding while boiling 1 onion, 12 kernels of whole pepper, salt and a little celery. When tender cut up as for salad. Butter a baking dish and cover sides and bottom with cracker crumbs. Into this put a layer of chicken and a layer of mushrooms, alternating until all are used. Strain a cup of the water from mushroom can and thicken with 3 teaspoons flour; boil until transparent. Take 2 cups of cream and mix with the above and pour it over the contents of the dish. Cover the whole with a thin layer of cracker crumbs, putting on bits of butter. Bake till browned.

- Mrs. H. M. Coulter.

Chicken Croquettes

Put a cup of cream or milk in a sauce pan, set it over the fire and when it boils add a lump of butter as large as an egg, in which has been mixed a tablespoonful of flour. Let it boil up thick, remove from the fire and when cool mix into it a teaspoonful of salt. ½ teaspoonful pepper, a bit of minced onion or parsley, 1 cup of fine bread crumbs and a pint of finely chopped cooked chicken. Lastly, beat 2 eggs and work in with the whole. Flour your hands and make into small rolls or cakes of any desired shape. Dip in egg and bread crumbs and fry in hot lard like doughnuts. Serve hot.

- Mrs. Geo R. Stewart.

Pressed Chicken

Cook 1 large chicken in kettle, with 1 onion, a little sage and salt and pepper. When done be sure that there is about a pint of liquor left in kettle. Cut meat up with knife and pack a layer in the dish you wish to mold it in, then put on a layer of bread crumbs, then 1 of chicken and the top one of bread crumbs. Then pour liquor over it, set it away to cool. Do not cover up tight nor set in Lee box until entirely cold, as that is the cause of ptomaine poisoning.

- Mrs. M. J. Coffin.

Chicken Dressing

Take a small loaf of stale bread, slice and toast about one-half of it. Then pour a little boiling water over it, cover and let steam until soft. One onion fried to a light brown, 2 hard boiled eggs, 1 tablespoon raisins, chopped fine, ½ cup olives, 1 teaspoon pepper, pinch of sage and salt. Mix well and bake with chicken or roast. - Mrs. J. A. Arnold.

Pressed Chicken

Stew slowly two chickens (cut up fine) until the meat drops from the bone. Then take out and chop fine. Let the liquor boil down to a cupful. Add to it butter the size of an egg, a teaspoon of pepper, and a beaten egg. Stir through the meat. Slice a hard-boiled egg, lay in your mold and press in your meat. Garnish with celery - Mrs. J. C. Wright.

Mock Chicken

Get a veal shank and stew until' well done, seasoning to taste. Take from the bone in chunks, roll in egg, then in crumbs and fry brown in butter like chicken. Remove from skillet, add 1 cup of the broth and 1 cup milk, season and thicken for a gravy. To be poured over meat or served sepa-rately. The broth with rice makes a delicious soup.