The Pennsylvania German cook book

Dress chicken, cut in two, .soak in cold water half an hour, wipe dry and put into a dripping pan bone side down without any water, have a hot oven. If chickens are young they will bake in half an hour. Take out and season with .salt and pepper and butter. Bay pieces lightly on top of each other and cover well. Set over a pan of hot water or into a heater to keep warm until ready to .serve. Make gravy in pan where chicken was baked and add the chopped giblets. M. R. BAKED CHICKEN NO. 2. Prepare chicken as for boiling. Put in a skillet, season and add one cup sweet cream, cover and put in hot oven. Bake until done, add water and make gravy with milk and flour. FRIED CHICKEN NO. I. Put suet or butter (two tablespoonfuls) into a real hot spider. Roll chicken in bread crumbs and put iu pan, season with salt and pepper, let brown well, then turn, and brown on the other side, then pour on hot water to almost cover chicken and i)ut on a lid and let cook until done. Mrs. C. W. Berry. FRIED CHICKEN NO. 2. Boil chicken until almost tender, then take out carefully and roll in beaten eggs and cracker crumbs which have been .salted. Fry in butter until a nice brown. Some roll chicken in flour and fry in butter until done They are nice dropped in deep hot fat, then taken out and put into a hot dish and seasoned. CHICKEN FRICASEE. Boil, season and skim chicken until tender, then make a gravy with two tablespoonfuls of Hour, rubbed in milk, (some u.se an egg) add to the chicken, and as soon as it thickens it is done. CHICKEN PIE. Make a crust of rich biscuit dough, line a deep dish, imt in chicken which has been boiletl and seasoned, take out the larger hones put in some gravy and \ TIIK PKNNSYI.VANI A (JKHAIAN CooK HnoK. cover with u crust. Wet the edges so as to prevent running out. Cut two or three long slots through center of the top to let gas escape, hake. Serve with the chicken gravy. VEAL OR CHICKEN POTPIE. Prepare meat and dough same as for ]de. Put a layer of potatoes cut uj) rather small. then a layer of meat, season, a<lding a little salt, pepper and parsley. Roll dough and cut into squares, put in a layer of (hmgh, then potatoes and meat, alternately until all is use<l, then add the meat gravy and more water if necessary. Cover tightly, boil gently twenty or thirty minutes. S. T. POT PIE NO. 2. Two heaping teaspoonfuls baking powder pinch (»f salt, one pint of dour, wet with cold water to a very stiff dough. They never drop. This dough, by adding a little lard makes a nice pudding to boil or bake. Mrs. Berry. POT PIE NO. 3. One quart of flour, butter tlie size of a walnut, a little salt, one egg, and water to make a stiff dough. Rub butter, salt and dour together as for pie crust, then add egg and water. .Mi.\ up (packly, roll out very thin (as for noodles.) cut in squares. Drop into the iMUling gravy, putting a layer of potatoes, then dough, alternately, until all is added. Cover and let boil. Irene. CHICKEN CROQUETTES.