t two cups of hot water in the pan and
set in a very hot oven for the first half hour, then reduce the heat
and baste frequently. An ordinary eight-pound turkey takes from two to
three hours to roast; a chicken takes about twenty minutes to the
pound.

When the fowl has been sufficiently roasted, remove from pan to a hot
platter. Pour off some of the fat in the pan and add a small quantity
of milk to the broth remaining. Thicken with flour, for gravy, season
with salt and pepper and sprinkle one teaspoonful chopped parsley over
gravy after being poured into the gravy boat ready to serve. The yolk
of one egg added makes a richer gravy to serve with chicken.

FRIED CHICKEN WITH CREAM GRAVY

Cut one small spring chicken in pieces, dip each piece in a batter
composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2
teaspoonful of baking powder, sifted with flour enough to form a
batter. Dip the pieces of chicken in this batter, one at a time, and
fry slowly in a pan containing a couple tablespoonfuls of hot butter
and lard, until a golden brown. Place the fried chicken on a platter.

Make a gravy by adding to the fat remaining in the pan--1 cup of milk,
1 tablespoonful of corn starch. Allow this to brown and thicken. Then
pour the gravy over the chicken and serve garnished with parsley or
watercress.

STEWED OR STEAMED CHICKEN

Cut a nicely cleaned chicken into nine pieces. (Do not separate the
meat from the breast-bone until it has been cooked.) Put in a cook pot
and partly cover with boiling water. Add one small onion and a sprig
of parsley, and let simmer about 1-1/2 hours, or until tender. If an
old fowl it will take about one hour longer. Add salt and pepper.
Strain the broth, if very fat, remove a part from broth. After
separating the white meat from the breast-bone, put all the meat on a
platter. Add 1/4 cup of sweet milk to the strained broth, thicken with
a couple tablespoonfuls of flour, mixed smooth with a little cold
water. Let come to a boil, and add one teaspoonful of chopped parsley.
Pour the chicken gravy over the platter containing the meat, or serve
it in a separate bowl. Or you may quickly brown the pieces of stewed
chicken which have been sprinkled with flour in a pan containing a
little sweet drippings or butter. Should the chicken not be a very fat
one, add yolk of one egg to the gravy.

Or, instead of stewing the chicken, place in the upper compartment of
a steamer, and steam until te