nts, two drumsticks, two wings, breast cut into two pieces,
backbone cut into four pieces. Wipe with piece of cheesecloth; season
with salt and pepper and dredge in flour. Put into hot frying pan with
2 tablespoons bacon drippings or butter and brown quickly. Add a
little water, cover, reduce heat and cook slowly until tender. Remove
chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
add 1 cup cold milk; boil until thick. This gravy should be rich cream
color.

FRICASSEE OF CHICKEN

Prepare and cut up as for fried chicken. Pat into saucepan with just
enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper
and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until
tender; add water from time to time, as it boils away. When finished
there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed
with little cold water and add 1 tablespoon finely chopped parsley.
Serve in border of hot boiled rice.

CHICKEN PIE

Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, heart,
gizzard and liver for soup. Put on the rest with enough boiling water
to cover; cook slowly 2 hours.

Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1
tablespoon chopped parsley and 2 tablespoons flour mixed with little
cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.

PASTRY

Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1
teaspoon salt; rub in very lightly 4 tablespoons shortening; add just
enough cold water to make stiff dough. Roll out on floured board and
cover top of pie.

ROAST GOOSE, BREAD AND APPLE DRESSING

Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in
hot oven; when seared, baste with 2 cups cold water; turn breast side
down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make
gravy as directed for Roast Poultry.

DRESSING

1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale