little butter, pepper and salt. When the gelatine is dissolved, pour
all over the chicken while hot. Season well. Serve cold, cut in
slices.



FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until
needed the next day. Flour and sprinkle with salt and pepper; pour
boiling water over it, and stew three-quarters of an hour. Add
sufficient butter to fry a light brown.



CHICKEN PIE.

Take a pair of young, tender chickens and cut them into neat joints.
Lay them in a deep pudding-dish, arranging them so that the pile shall
be higher in the middle than at the sides. Reserve the pinions of the
wings, the necks, and the feet, scalding the latter and scraping off
the skin. Make small forcemeat balls of fine bread crumbs seasoned
with pepper, salt, parsley, a suspicion of grated lemon peel, and a
raw egg. Make this into little balls with the hands, and lay them
here and there in the pie. Pour in a cupful of cold water, cover the
pie with a good crust, making a couple of cuts in the middle of this,
and bake in a steady oven for an hour and a quarter. Lay a paper over
the pie if it should brown too quickly. Soak a tablespoonful of
gelatine for an hour in enough cold water to cover it. Make a gravy
of the wings, feet, and necks of the fowls, seasoning it highly;