The national course in home economics

Do not cook a goose that is more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three pints of bread-crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt, and an onion chopped fine. Do not stuff very full, but stitch very closely so that the fat will not get in. Place in a baking pan with a little water, and baste often with a little salt, water and vinegar. Turn the fowl frequently, so that it may be evenly browned. Bake two and one-half hours. When done, take it from the pan, drain off the fat and add the chopped giblets which have previously been boiled tender, together with the water in which they were done. Thicken with flour and butter rubbed together; let boil, and serve. Fraulein Hirsch BAKED CHICKEN. Take a plump fowl, dress and lay In cold salt water for one-half hour, then put in pan, stuff and sprinkle well with salt and pepper; lay a few slices of fat pork on to keep moist. Cover and bake until tender with a steady fire. Baste often. Turn so as to have uniform heat. Mrs. a. E. Reagor. STEWED CHICKEN WITH SALT PORK. One chicken and a little salt pork. Prepare chicken, the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well, add the salt pork and boil until tender. When this is done have ready some baking-powder biscuits. Break open the biscuits, place on a platter, on these put the chicken; thicken the gravy with the flour, add seasoning and cream; pour this over the chicken and serve at once. Lola Baker. TO ROAST OLD FOWL. Neatly dress and then soak in cold water for two hours. Boil until tender, then put into roaster and stuff with a nice sage dressing. Take two tablespoonfuls of flour mixed with butter and spread over chicken. Put in oven and bake until a nice brown. Mrs. Mella Swift. CHICKEN PIE. Take a fat hen, dress and cut into pieces. Stew until tender, adding salt. Make a crust of two cups of sour cream, one-half a teaspoonful of soda, a pinch of salt, one cup of butter and one teaspoonful of baking powder. Add enough flour to make a stiff dough. Put chicken into a deep pan with plenty of broth. Sprinkle in a handful of flour and add pepper and more salt if necessary. Wet the edge of pan and cover the top with dough three-quarters of an inch thick, cutting a slit in the center for steam to escape. Bake in a moderately hot oven thirty minutes. Mrs. Chas. Horner. CHICKEN PIE— No. 2. Put a good fat young hen to cook in cold water. When partly done, salt. When done, remove bones and lay in the bottom of a baking dish. Prepare a sauce of three tablespoonfuls of butter (melted), three tablespoonfuls of flour, a little pepper and six cups of the warm chicken broth and one cup of warm milk or cream. Pour over the chicken. Crust. — Two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of butter or lard and one cup of milk. Mix well. Lay or drop over the chicken not (roll). An &gg may be added to the crust if desired. Excellent. Mrs. Lottie Alexander. POTTED CHICKEN.