CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season
with pepper and salt, and boil two hours, or until very tender. When
done there should be a quart of broth. If there is not that quantity,
boiling water should be added. Beat together very smoothly two
heaping tablespoonfuls of flour with the yolk of one egg and one-third
pint of cold water; add this to broth, stirring briskly all the time;
add one tablespoonful of butter. Have ready a pan of hot biscuit;
break them open and lay halves on platter, crust down; pour chicken
and gravy over biscuit, and serve immediately .



ROAST TURKEY. MRS. J. F. MC NEAL.

Prepare the dressing as follows: Three coffeecups of bread crumbs,
made very fine; one teaspoonful salt, half teaspoonful pepper, one
tablespoonful powdered sage, one teacup melted butter, one egg; mix
all together thoroughly. With this dressing stuff the body and
breast, and sew with a strong thread. Take two tablespoonfuls of
melted butter, two of flour; mix to a paste. Rub the turkey with salt
and pepper; then spread the paste over the entire fowl, with a few
thin slices of sweet bacon. Roll the fowl loosely in a piece of clean
linen or muslin; tie it up; put it in the oven, and baste every
fifteen minutes till done. Remove cloth a few moments before taking
turkey from oven. A young turkey requires about two hours; an old one
three or four hours. This can be tested with fork. Thicken the