y the use of a little acid there will be a considerable saving of
fuel, as well as shortening of time. Its action is beneficial on old
tough meats, rendering them quite tender and easy of digestion.
Tainted meats and fowls will lose their bad taste and odor if cooked
in this way, and if not used too freely no taste of it will be
acquired.

POTTED CHICKEN.

Strip the meat from the bones of a cold roast fowl; to every pound of
meat allow a quarter of a pound of butter, salt and cayenne pepper to
taste; one teaspoonful of pounded mace, half a small nutmeg. Cut the
meat into small pieces, pound it well with the butter, sprinkle in the
spices gradually and keep pounding until reduced to a perfectly smooth
paste. Pack it into small jars and cover with clarified butter, about
a quarter of an inch in thickness. Two or three slices of ham minced
and pounded with the above will be an improvement. Keep in a dry
place. A luncheon or breakfast dish.

Old fowls can be made very tender by putting into them, while boiling,
a piece of soda as large as a bean.

SCALLOPED CHICKEN.

Divide a fowl into joints and boil till the meat leaves the bone
readily. Take out the bones and chop the meat as small as dice.
Thicken the water in which the fowl was boiled with flour and season
to taste with butter and salt. Fill a deep dish with alternate layers
of bread crumbs and chicken and slices of cooked potatoes, having
crumbs on top. Pour the gravy over the top and add a few bits of
butter and bake till nicely browned. There should be gravy enough to
moisten the dish. Serve with a garnish of parsley. Tiny new potatoes
are nice in place of sliced ones when in season.

BREADED CHICKEN.

Prepare young chickens as for fricassee by cutting them into pieces.
Dip each piece in beaten egg, then in grated bread crumbs or rolled
cracker; season them with pepper and salt and a little minced parsley.
Place them in a baking pan and put on the top of each piece a lump of
butter, add half of a cupful of hot water; bake slowly, basting often.
When sufficiently cooked take up on a warm platter. Into the pan pour
a cup of cream or rich milk, a cupful of bread crumbs. Stir it well
until cooked, then pour it over the chicken. Serve while hot.

BROILED CHICKEN ON TOAST.

Broil the usual way and when thoroughly done take it up in a square
tin or dripping-pan, butter it well, season with pepper and salt and
set it in the oven for a few minutes. Lay sl