A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.

Fricassee your chicken, taking care to brown the skin nicely; season
to taste. When done set by to cool; then remove all the bones; put
back into the liquor in which it was cooked; chop fine, leaving in all
the oil of the fowl. If not enough of the oil, add a piece of butter;
then pack closely in a dish as you wish it to go to the table.



DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,
and a little salt. Wet this with enough milk or water to drop from
spoon in a ball; remove your meat or chicken; drop in the balls of
dough; cook five minutes in the liquor; place around the edge of
platter, with the chicken or meat in center; season the liquor and
pour over it.



JELLIED CHICKEN. MRS. R. H. J.

Boil the fowl until the meat will slip easily from the bones; reduce
the water to one pint. Pick the meat from the bones in good-sized
pieces; leave out all the fat and gristle, and place in a wet mold.
Skim all the fat from the liquor; add one-half box of gelatine, a