Buckeye cookery

add a table-spoon flour, and let cook a minute, stirring constantly; add a pint water (or stock if at hand), a little vinegar or Worcestershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce-pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken and fry with pork until it is a fine, rich brown; take chicken and bits of pork ‘from the pan, pour in the broth, thicken with brown flour, mixed _ smooth with a little water, and season with pepper ; now put chicken and pork back into gravy, let simmer a few minutes, and serve very hot.—Mrs. J. H.S. : 230 POULTRY. FRIED SPICED CHICKEN. Put skillet on the stove with about half table-spoon each of lard and ; - butter; when hot lay in chicken, sprinkle over with flour, salt’ and pepper, place lid on skillet, and cook over a moderate fire; when a light brown, turn the chicken and sprinkle flour, salt and pepper over the top as at first, if necessary add more lard and butter, and cook slowly until done; make gravy just the same as for baked chicken. Asa general rule half an hour is long enough to fry spring chicken. To make rich and nice gravy without cream, take the yolk of an egg, beat up light, strain and stir slowly into the gravy after the flour and milk have been stirred in and thoroughly cooked; as soon as it boils up the gravy is done, and should be removed from the stove. All gravies need to be stirred well and thoroughly cooked over a moderate fire.—Mrs. L. H. FRIED GUMBO. Cut up two young chickens, and fry in skillet; when brown but “not scorched, put in a pot with one quart finely chopped okra, four large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly, and keep the kettle tightly closed; add | boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rubbed together; serve with boiled rice.—Mrs. J. H. S. JELLIED CHICKEN. Cook six chickens in a small quantity of water, until the meat will part from the bone easily ; season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearly full. Te the water left in the kettle, add three-fourths of a box of Cox’s gelatine (some add juice of lemon), dissolved in a little warm water, and boil until it.is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed.— Mrs. Prof. Roberts, Cape Girardeau, Mo. itd ay Ces ade ae SD do ame LA Oe eee ss i Fe ae TNO oe LED, Soe yh te, Mey ag DRED MEL Suan fee AS = CL ee aN ea ° ray Pe aca et oy nA Yee i? i 09 RIN hoa Be ae Seay ipirey age ey POULTRY. PO ae ber PickLep CHICKEN. Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar, and pour over it three pints of cold vinegar, and a pint and half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days.—Emma Gould Rea. PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the ©