spoonful of salt, and quarter of a teaspoonful of pepper, and put
them in a rather quick oven to bake for about one hour. When both are
well done, and nicely browned, take them up on hot dishes, and keep them
hot while you make the following gravy:

=Chicken Gravy.=--Pour one pint of boiling water into the dripping pan in
which the fowl was baked; while it is boiling up mix one heaping
tablespoonful, or one ounce, of flour with half a cup of cold water, and
stir it smoothly into the gravy; season it to taste with pepper and
salt, and send it in a bowl to the table with the chicken and potatoes.

In carving the chicken cut off the drumsticks, wings, and neck
carefully, and lay them aside; use the second joints, breast and fleshy
parts, for dinner; and after dinner cut up what remains of the carcass
in neat pieces, which you must save with the pieces first cut off, to
use for FRIED CHICKEN.

Half the cost of the Roast Chicken, stuffed, and the Baked Potatoes,
will be thirty-eight cents.

=Fried Chicken.=--Dip the pieces of chicken saved from the Sunday dinner
into a batter made according to the following receipt, and fry it a
delicate brown color in quarter of a pound of olive oil or sweet
drippings, or lard, (cost three cents,) heated until it is smoking hot.
Before you begin to fry the chicken, wash one quart of potatoes, (cost
three cents,) pare off a ring from each, and put them to boil in plenty
of well salted boiling water. When the chicken is done take it up with a
strainer, and lay it for a few minutes on brown paper to free it from
fat; then serve it hot, with the boiled potatoes.

=Frying Batter.=--This batter will do nicely for chicken, fish, clams,
cold boiled parsnips, or fruit of any kind, of which you wish to make
fritters. The oil is added to it for the purpose of making it crisp.
Many persons object to the use of oil in cooking, from a most foolish
prejudice. It is a pure vegetable fat, wholesome and nutritious in the
highest degree; and the sooner our American housewives learn to use it
in cooking the better it will be for both health and purse. I do not
mean the expensive oil, sold at fine grocery stores for a dollar a
bottle, but a good sweet kind which can be bought at French _Epicerie_
or German _Delicatessen_ depots for about two dollars and fifty cents a
gallon. Make the batter by mixing together four heaping tablespoonfuls
of flour, (cost one cent,) a level teaspoonful of salt, the yolk of one