The household (of the Detroit free press)

all over the chicken ; put back in the oven, baste well and when tender and nicely browned take out of the dripping pan ; mix with the gravy in the pan one cup of thickened milk with a little flour ; put on the stove and let it scald up well and pour over the chickens; parsley chopped fine is a nice addition to the gravy. CHICKEN FOR TEA. Boil a chicken (or chickens) in as little water as possible, until the meat falls from the bones. Chop the meat fine and season with salt and pepper. Put into the bottom of a mold some slices of hard boiled eggs, then a layer of the chopped chicken, another of egg, then chicken until the mold is nearly full. Boil down the water in which the chicken was cooked with a large pinch of gelatine moss — until about a cup and a half full is left — season and strain through a very coarse net and pour over the mold of chicken. Let it stand over night or all day near the ice — to be sliced down for supper and garnished with celery tops or parsley. CHICKEN CHEESE. Boil two chickens in merely water enough to make them tender ; take them out when done ; remove all the bones ; mince the meat very fine ; season with salt, pepper and butter, and return them to the water in which they were boiled ; cook until the liquid is nearly gone ; pour into a deep dish ; lay a plate over it ; put on a weight and set away in a cool place. When ready to be eaten cut it in slices and it will be as firm as cheese, and is very nice for a Sunday evening tea. FRICASSEED CHICKEN, WITH GREEN CORN. Cut the green corn from the cob, put it in the pot, with water enough to cover it, let it stew until it is nearly done ; then cut up the chicken, put it with the corn and let them stew together about half an hour; put in a few whole grains of pepper, with a teacup of cream or milk ; thicken with two tablespoonfuls of flour stirred with a lump of butter ; add the salt last. FRIED CHICKEN. Fry some fat slices of salt pork until the grease is extracted, but not until it browns. Wash and cut up a young chicken of broiling size, soak it in salt and water half an hour, wipe dry, season with pepper, dredge with flour and fry in the hot fat to a rich brown. Set aside in a hot, covered dish. Pour into the gravy left in the pan, a cup of cream, or rich milk ; thicken with a tablespoonful of flour, the same of butter, and add a little chopped parsley ; boil up and pour over the chicken. CHICKEN CROQUETTES. One pint of milk or cream, one tablespoonful summer savor}7, three cups of finely-chopped cooked chicken meat, two ounces of butter, half cup of sifted flour, five eggs ; stir flour and butter to a smooth paste ; boil milk, salt and summer savory together ; add butter, flour, meat and eggs, well beaten ; cook all together a few minutes and set to cool ; when cold form in balls and fry in boiling lard to a delicate brown ; serve hot. SOUTHERN CHICKEN CROQUETTES.