Steamed Fowl

Dress a 5 or 6 lb chicken, wash and dry thoroughly, and rub with salt and pepper, in and outside. Place an onion and a bay leaf inside, and put the fowl into shape the same as for roasting. Sprinkle a clean towel with flour, wrap it about the fowl, pinning closely, and then place it, back down, in a steamer, and steam continuously 2 or 3 hours, according to its age and size. Serve with currant or cranberry jelly.- [Mrs. E. D., Ida.

Fried Chicken

Dress a young chicken, cut off the legs, wings and neck, and then cut down the back bone, and press the body open, breaking the breast bone by pounding lightly. Boil the legs, wings, and giblets in water enough to cover, and when tender add salt and pepper to taste, and 1 tablesp flour mixed with 1 tablesp butter. This will answer as a dressing for the fried chicken. Dip the body of the chicken in corn meal and fry brown in hot drippings.-[Mrs. H. L., Va.

Pickled Chicken

This is a nice way to prepare old and tough chicken. Clean and joint and soak in cold salted water several hours, then put on with fresh water and salt, 2 or 3 sliced onions, 2 or 3 bay leaves, 1/2 doz whole allspice, and when nearly done add enough vinegar to make it quite sour to taste. Let boil until done, then pour into a crock. There should be enough liquid to cover the fowl. Let stand over night. When cold the liquid will be jellied.-[Mrs. G. A., Minn.

Scalloped Chicken

Dress and joint the chicken, sprinkle with pepper and salt and place in a pan with butter size of an egg, and milk to cover. Bake until tender. If the milk boils away add more milk, or hot water. Thicken the milk gravy with a little flour just before serving.-[C. B. O., Kan.

Smothered Chicken

Dress and joint a young chicken, sprinkle with salt and pepper, roll in flour or corn meal, place the pieces closely in a bread pan, half cover with cold water or milk, and if the chicken is not very fat add lumps of butter or some thick slices of fat bacon. Bake until done. When one side is brown, turn to brown on the other side, and when nearly done put a 2-inch square of biscuit dough on top of each piece of chicken, return to the oven, and bake until a nice brown. When done, remove the chicken with crust to a hot platter, add 1 cup rich cream to the liquor in the pan, thicken with a little flour, let boil up, and serve with the chicken.- [Mrs. M. M. B., Mont.

Pressed or Potted Chicken

Dress and joint a chicken, and boil in water enough to cover, until the meat slips from the bones. Drain off the liquor, remove the bones, and cut the meat in small pieces, but do not chop fine, and season with salt and pepper. Boil the broth down to 1 pt, put a layer of meat in a mold with some slices of hard-boiled eggs, then more chicken and eggs, seasoning to taste, then pour in the broth, and set away to get cold. Another way instead of boiling down the broth, is to thicken it with bread crumbs, or 1 tablesp clear gelatine dissolved in a little hot water.-[K. S., Ia.

Chicken Fricassee

Dress and joint a chicken, and let it simmer slowly, closely covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf, 1 slice of onion, salt and pepper to taste, and a pinch of curry. When the chicken is tender, remove from the liquid and place on a hot platter. Stir into the liquid 1 beaten egg, 1/2 cup cream, or 1 tablesp butter, and 1 tablesp flour, and let boil up, then pour over the chicken and serve hot. The platter may be garnished with a border of hot mashed potatoes, and edged with parsley.-[Mrs. E. J. G., Mass.