The Twin-city housewife

Never cook under two days after it is killed. Before cooking put in weak salt water for several hours to remove strong taste. Plunge in boiling water for five minutes. Make a dressing of toasted bread crumbs, a little fesh pork chopped fine, one minced onion, butter, salt and pepper. Fill the cavity with the dressing. Rub the fowl with butter or lard and put it in a pan with one pint of boiling water. Place in a hot oven; baste and turn until well done. Season gravy with onion.—Mrs. J. S. Hasly. Jellied Chicken Two medium-sized chickens cooked thoroughly. Pick from the bones and run through grinder. Dissolve one box of Cox’s gelatine in a pint of cold water. To this add the liquor (about one quart) in which chicken was boiled, and which has been cooled and skimmed. Pour into a long pan one-half inch of the liquour, allow it to congeal, then add a layer of chicken seasoned with salt and pepper. Next put a layer of hard-boiled eggs chopped fine. Pour over this enough ligour to cover. Let harden, then add another layer of chicken and the eggs, with a layer of the gelatine on top. When hard turn out, cut in squares serve with mayonnaise and garnish with parsley.—Mrs. J. R. Fletcher. Marbled Chicken Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in half inch dice. Boil a fowl separately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoonfuls. To a pint of the hot stock from the fowl add one-third of a package of granulated gelatine which has been soaked in one-third of a cupful of cold water. Stir until dissolved, season well and strain through cheese cloth. Pour a thin layer of the liquid in the bottom of a wetted mold and set away until firm. Fill the mold with alternate layers of the chicken, tongue and eggs, sprinkle each with the parsley. Pour over this enough of the gelatine mixture to just moisten. Bind all together and set away until cold and firm. Slice for lunch or dinner.—Miss P. H. Church. Smothered Chicken A plump half grown chicken should be used. After dressing, split down the back, open and mash flat. Place in a baking pan with one teacup of water, a teaspoon of salt, and a little pepper. Place in a hot oven, basting frequently on both sides until done, then uncover and brown. Remove chicken, add a cup of milk and a tablespoon of flour which has been rubbed to a smooth paste with a little water, and cook until as thick as wanted. Serve both chicken and gravy very hot.—Miss Mary Hinshaw. forty-four THE TWIN-CITY HOUSEWIFE Stewed Chicken Dress and cut up chicken, young, but larger than frying size. Cook a small piece of bacon about half an hour and to it add the chicken. There should be enough water to cover chicken well. Cook slowly until tender, adding salt when chicken is about half done. See that the water does not cook down low but replenish if necessary, with boiling water so that it covers the chicken. Just before taking from the stove add half a cup of milk or cream, to which has been added a heaping tablespoon of flour. Season with black pepper, and some butter if not rich enough. Let cook until gravy is thick, remove meat, dish, and serve. Opossum Scald with lye, scrape off hair and dress whole, leaving on head and tail. Rub well with salt and set in cool place over night, place in large stove pan with two pints of water and three or four slices of bacon. When about half baked fill with a dressing of bread crumbs, seasoned with salt, pepper and onion if liked. After returning to pan place sweet potatoes, pared, around the opossum. Bake all a light brown, basting frequently with the gravy. When served, place either a sweet potatoe or apple in its mouth.