Cooks in clover

Chicken Pie. — Joint a fowl, wash and place in two quarts of boiling water — no salt. Let it boil tender, removing all scum. There should be a quart of water when the fowl is done. Cut and scrape all meat from the bones, cut the meat in small pieces, put it back into the gravy, add salt and pepper, thicken with two tablespoons of flour, and butter the size of an egg. Let all boil two or three minutes. Put the chicken in pastry, pour enough gravy over to moisten well, put on top crust and bake in a moderate oven until golden brown. Heat the remaining gravy and ] serve a little over the pie. Af. C. P. Pressed Chicken. — Cut a chicken in small pieces, lay in a sauce pan and just cover with cold water. Cook slowly until very tender, taking off the scum as it rises. Remove all the bones and pick — not chop — the meat in small pieces. Season with salt, pepper, sweet herbs, and if the chicken is not too fat, add a tablespoon of butter. Mix with the gravy and put into a mould, well buttered. Set in a cool place for twelve hours, or until perfectly firm. Cut in slices for the table. It is better to make it the day before it is wanted for use. Mrs. G. F. Smith. Chicken Pudding. — The fowl should be young and tender, and divided at every joint; season with pepper, salt, and a lump of butter the size of an egg, to each chicken. Stew slowly half an hour or until tender. Take them out on a hot dish, setting aside some of the liquor for gravy. Make a batter of one quart of milk, three cups of flour, three tablespoons of melted butter, one-half teaspoon of soda, one of cream-tartar, four well beaten eggs, and a little salt. Put a layer of chicken in the bottom of the dish and pour some batter over it, then the remainder of the chicken and the rest of the batter. The batter must form the crust. Bake in a moderate oven. Beat up an egg and stir into the gravy that was set aside; thicken with rice or wheat flour. Mrs. O. W. Fowler. Boned Chicken. — Boil one large chicken, covering it entirely with water; boil until the meat falls from the bones ; put it on a dish to cool, leaving the bones to boil about twenty minutes longer; strain the liquid and let it cool. When cold, cut the chicken into small pieces, take the fat from the jelly, warm the jelly, season to taste with salt and POULTRY AND GAME. pepper, and add a small tablespoon of gelatine, previously dissolved in a teacup of cold water. Stir the chicken in the liquid while hot. After wetting the mould with cold water, line the sides and bottom with slices of two or three hard boiled eggs, and sliced lemon; pour in the mixture and set in a cool place. When cold, turn out on a flat dish and garnish with parsley or lettuce. This makes an excellent relish, as pleasing to the eye as to the palate. Mrs. A. Z. Van Hoiden. Roast Turkey. — Singe, dress, and wash the turkey carefully, wiping it with a clean towel; rub inside with salt and pepper, and fill with the following dressing: Wet stale bread with cold water; when moist, press out all the water, and add three stalks of celery and a slice of onion chopped fine; season quite highly with salt and pepper, a very little thyme, and two tablespoons of butter; sew up carefully, and bind the wings and legs snugly to