^J'o l.l pounds of diced chicken, add 1 cu]) of celery cut tine and 1 can of mu-li- rooins. To one pint of cream add the juice from mushrooms, scald and tuiii on 2 tahlespoons of luitte✪ Mrs. E. B. Howard's Creamed Chickenr and 2.', talilespoons of Hour, stiri'cd together, season A\dth pepper and salt. Put chicken and dressing in a huttered dish in alternate layers, cover top with hi-ead crumhs and hake h an liour. serve hot. This is especially nice. Jellied Chicken. Take 2 chickens and a sha.nk of |)ork and vi-al : hoil with an onion, a few whole cloves, pepper, salt, hay leaf, parslev and celery; when meat is well cooked, take it out and ])ick otT the hones in shreds, strain juii-e and pour it over the chicken and cool in a mold. Mi;s. Tiiovivs W.\i.ti-:i!S. Chicken Mold with Creamed Mushrooms. Take the hreasts of 4 or the whole of 2 medium size chickens and miiicc^ tine, add 1 pint of stiff cream. whi|)pe(l, season with salt, mix thoroughly, place in round mold and cover with pa|)er: steam i hour and then hake J hour: turn out on a platter aiid till the center with creamed mushrooms. Mi;s. A. K. Sedgwick. Chicken Southern Style. Cut up and steam a fat young chicken in the usual way. cook 1 can corn in a lup of cream, thicken with 1 tahlespoon of tlour and season with salt. Put the chicken in corn ;;nd let it stand J, hour hcfore sei'ving on hack of stove. ^^I;s. Tiio:\rAs Pi:r,T.o\v. Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal hoiled with the chicken makes it jelly hetter. Line the mold with the jelly ; when set, add ( hard-hoiled) eggs if like(l. then chit-ken and set away to cool. Mrs. 11. ll.\i;\v(»(»n. Chartreuse of Chicken. Chop line 2 cups of cold ehieken oi' game, add 1 tahles|)oon of minced ))arsley, 1 teaspoon of onion juice, fi of a teaspoon of salt, | of a teaspoon of pe[)[)er ami the 30 SLTPERK)R COOK BOOK yolks of 2 ('ul;s. }i\i\ well and add 4 tablespoons of thick white, or tomato sauce. Line a deep mold wiili plain boiled riee about .} incli thick. Fill with the mixture, eo\iM- with cice, then eovei' mold ti,ii'ht. set in steam over a kettle of l)oilino- watei' ;ind cook one houi'. MiJS. Hakiiis, Marquette. Breaded Chicken. ('ul a leiidei- chicken into 1 oi- !) pieces, as for fryin^ii,", dip in e,u;a'. roll in (ine!y i.':raled hread ciMinihs, seasoned with chopped parsley✪ Jellied Chicken, peppei' and salt; ])lace in dri|)pini^- pan. Dot with ])ieces of buttei' ( I tahlospoonful in all), add a little water: l»ake slowly, ha^tiiii:- often. \\'hen done take out chicken and make ii:ravy in the pan hy addini;- a nii\tui-e of lloni' and Initter; make smooth by stirrin,a'. add either cream i>r Miilk t'l make sullit'ieid ^uravy. whicli season to taste. Chicken Fricassee. Ciii cliickens at the joints, eo\er wirii hoilin^ij water, 1 heapin^u' teaspoon salt and a little p('])per, cook until tender; I'eniove the chicken to a fryin^ij,' ])an in which brown it, butter ready to serve on platter. Add to liquor 1 cup of cr(^ani oi- milk. Melt tablespoon buttcr in saucepan, add 2 tablespoons flour and when smooth stir into li(pini-. {'u\ hot baklno- powder l)iscuits in halves, butter and place \n deep dish, pourlnii' the litjuor over them. ^Li;s. Atwell. Chicken and Macaroni.

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^J'o l.l pounds of diced chicken, add 1 cu]) of celery cut tine and 1 can of mu-li- rooins. To one pint of cream add the juice from mushrooms, scald and tuiii on 2 tahlespoons of luitter and 2.', talilespoons of Hour, stiri'cd together, season A\dth pepper and salt. Put chicken and dressing in a huttered dish in alternate layers, cover top with hi-ead crumhs and hake h an liour. serve hot. This is especially nice. Jellied Chicken. Take 2 chickens and a sha.nk of |)ork and vi-al : hoil with an onion, a few whole cloves, pepper, salt, hay leaf, parslev and celery; when meat is well cooked, take it out and ])ick otT the hones in shreds, strain juii-e and pour it over the chicken and cool in a mold. Mi;s. Tiiovivs W.\i.ti-:i!S. Chicken Mold with Creamed Mushrooms. Take the hreasts of 4 or the whole of 2 medium size chickens and miiicc^ tine, add 1 pint of stiff cream. whi|)pe(l, season with salt, mix thoroughly, place in round mold and cover with pa|)er: steam i hour and then hake J hour: turn out on a platter aiid till the center with creamed mushrooms. Mi;s. A. K. Sedgwick. Chicken Southern Style. Cut up and steam a fat young chicken in the usual way. cook 1 can corn in a lup of cream, thicken with 1 tahlespoon of tlour and season with salt. Put the chicken in corn ;;nd let it stand J, hour hcfore sei'ving on hack of stove. ^^I;s. Tiio:\rAs Pi:r,T.o\v. Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal hoiled with the chicken makes it jelly hetter. Line the mold with the jelly ; when set, add ( hard-hoiled) eggs if like(l. then chit-ken and set away to cool. Mrs. 11. ll.\i;\v(»(»n. Chartreuse of Chicken. Chop line 2 cups of cold ehieken oi' game, add 1 tahles|)oon of minced ))arsley, 1 teaspoon of onion juice, fi of a teaspoon of salt, | of a teaspoon of pe[)[)er ami the 30 SLTPERK)R COOK BOOK yolks of 2 ('ul;s. }i\i\ well and add 4 tablespoons of thick white, or tomato sauce. Line a deep mold wiili plain boiled riee about .} incli thick. Fill with the mixture, eo\iM- with cice, then eovei' mold ti,ii'ht. set in steam over a kettle of l)oilino- watei' ;ind cook one houi'. MiJS. Hakiiis, Marquette. Breaded Chicken. ('ul a leiidei- chicken into 1 oi- !) pieces, as for fryin^ii,", dip in e,u;a'. roll in (ine!y i.':raled hread ciMinihs, seasoned with chopped parsley, peppei' and salt; ])lace in dri|)pini^- pan. Dot with ])ieces of buttei' ( I tahlospoonful in all), add a little water: l»ake slowly, ha^tiiii:- often. \\'hen done take out chicken and make ii:ravy in the pan hy addini;- a nii\tui-e of lloni' and Initter; make smooth by stirrin,a'. add either cream i>r Miilk t'l make sullit'ieid ^uravy. whicli season to taste. Chicken Fricassee. Ciii cliickens at the joints, eo\er wirii hoilin^ij water, 1 heapin^u' teaspoon salt and a little p('])per, cook until tender; I'eniove the chicken to a fryin^ij,' ])an in which brown it, butter ready to serve on platter. Add to liquor 1 cup of cr(^ani oi- milk. Melt tablespoon buttcr in saucepan, add 2 tablespoons flour and when smooth stir into li(pini-. {'u\ hot baklno- powder l)iscuits in halves, butter and place \n deep dish, pourlnii' the litjuor over them. ^Li;s. Atwell. Chicken and Macaroni.

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