Skin your chicken breasts, but do not remove the flesh from the bone. Butter them over liberally, and sprinkle with salt. Place in pan, and put in a hot oven for 10 minutes, baste frequently with the melted butter. Now remove from pan to broiler and brown over the hot coals. Add to the melted butter remaining in the bake-pan 1 small chopped onion, and 1 pt. of milk, bring all to the boiling point; now stir in slowly 1 cup of soft whole wheat bread crumbs and add a dash of paprika. Place the chicken breasts on a hot platter, and pour the bread sauce around them. Serve. - Mrs. P. J. Farmer, 381 E. 22nd St., Chicago, 111.

Broiled Chicken

Singe and split a young spring chicken down the back. Break the joints; remove the breastbone, clean and wipe with a wet cloth. Sprinkle with salt and pepper and rub well with soft butter. Place in a double gridiron and broil 20 minutes over a clear fire. Spread with butter, and serve very hot. Or cover with fine bread crumbs and bake in a hot oven 1/2. an hr. Serve with tartar sauce.

How To Carve

Separate the legs and wings, and then separate the breast from the lower part. - Mrs. William O. Everson, 35 E. 22nd St., Chicago, 111.