emove chicken to platter and turn out part of
the drippings. Add cooking spoon of flour to remaining drippings and
cook a minute, then add milk or cream to make gravy. Season with salt
and pepper and just before serving add beaten yolk of one egg mixed
with a little milk. Serve with chicken. Garnish chicken platter with
slices of cold boiled ham or crisp bacon, and corn dodgers and you will
have a typical "Old Dominion" dish. I got above recipe from a Virginia
woman.--Mrs. Whitehead.

SMOTHERED CHICKEN.--Split a young chicken down back, season with salt
and pepper and put in roaster with one cup hot water. Roast (covered)
until tender. As it begins to brown make a paste of two tablespoons
each of butter and flour, blended, and spread it over chicken, basting
often with pan dipper. Add cupful cream to drippings in pan for gravy.
If the chicken is large cut into pieces as for frying before roasting
this way.--Mrs. Whitehead.

CREOLE STEWED CHICKEN.--Boil a pint of rice in two quarts of water
until half done, then add a cut up fowl with one minced onion, blade of
mace, four large mushrooms or half a can, half a chili pepper, teaspoon
salt and three or four small tomatoes cut up and one tablespoon butter.
Stew gently until chicken is tender, stirring often and adding hot
water as needed. Serve in baked pastry shell or on toast. Mrs.
Whitehead. Above chicken recipes were demonstrated in Mrs. Whitehead's
paper on Southern Cookery.

SWEDISH DUCK FILLING.--One quart of bread crumbs, four good-sized
apples, one half cup of browned butter, cinnamon, raisins, and currants
to taste. Stuff fowl.--Contributed.

DAIRY LUNCH CHICKEN SANDWICH.--Make a thin batter of one and one half
pints of water, one pint of milk, one egg, scant half teaspoon of soda,
one tablespoon of salt, dash of pepper and flour enough to mix like pan
cake batter. Cut a young chicken into quarters, dip it in the batter
and fry brown in deep fat. Serve between slices of bread. Garnish with
dill pickles.--Mrs. T. A. McKay.

CHICKEN CROQUETTES.--One cup of the white meat of boiled fowl packed in
solid, then chopped fine and mashed till like fine powder. Add one half
level teaspoon salt, one half saltspoon paprika, or white pepper. Make
one pint thick cream sauce, with two level tablespoons butter and two
heaped tablespoons of cornstarch cooked together, diluted with one pint
of hot cream, and stirred till very smooth and thick. Season with one
half teaspoon sal