too soon, to cover it
closely and keep it warm on the back of the stove. Use just enough water
while baking to keep the fat from sputtering. If the water is cooked out
towards the end, and the chicken is thoroughly basted, the skin will take
on a rich, thick glazing that is highly creditable to the skill of the
cook. Delicious gravy can be made of the fat by adding milk and
thickening with flour.

_Smothered Chicken._--Use a frying-size chicken. Split it down the back
and rub with a little salt. Put it in a pan with a slice of bacon and a
pint of water. Cover the pan closely and let it simmer on top of the
stove from one to two hours, or until the chicken is thoroughly tender.
When done sprinkle with flour and baste well. Add a small tablespoon of
butter, and put in the oven and cook until brown.

_Broiled Chicken._--A young, tender, fat chicken is better broiled than
any other way. It has a finer flavor; is tenderer, more juicy and more
easily digested; in fact broiled chicken is one of the most delicious
dishes that can be served. There is no earthly use, however, in trying to
broil a chicken that is not fat and nice. If the chicken is a little too
old to broil whole the breast will still be tender. Flatten the chicken
by pounding it. Have a bed of clear, bright coals and a hot gridiron well
greased to prevent sticking. Cover with a baking-dish and turn often,
allowing the bony side to stay down longer than the other side. From
fifteen to twenty minutes should be enough, but it is always best to test
with a fork by pulling the fibres apart to see that they are not raw. As
soon as the raw look has disappeared the chicken is done. The least
over-cooking injures the flavor. Serve on a hot platter. Pour over a
little melted butter, seasoned with lemon juice and chopped parsley.

To bake or boil a turkey proceed the same as for chicken, simply allowing
more time. An eight-pound turkey will require three hours to roast.

MAKING GOOD SOUPS.

_Vegetable Soups._--The simplest and most easily prepared soups are those
made from peas, beans, tomatoes, asparagus, celery, carrots, onions, and
potatoes. They require neither meat nor any previous preparation, but can
be made and eaten at once. These soups are somewhat paradoxical because
they are both cheap and rich; deliciously simple and simply delicious.
Take enough of any of these vegetables to furnish sufficient soup after
they have been rubbed through a strainer and thin