The Monmouth Baptist ladies' cook book

Season and roll the pieces in flour, place in dripping pan, dot with butter and two or three slices of fat bacon cut fine. Pour over one cup of boiling water and bake in a hot oven one hour. Make gravy ' in usual manner. Or two cups of cream or milk may be poured over before placing- in oven — then omit pork — and when browned on one side, turn. STEWED CHICKEN. Cut in pieces for serving; cover with three pints of water and cook slowly from two to four hours, according to age of fowl. Add salt a half hour before taking up. Thicken broth with two tablespoons of flour and pour over hot baking powder biscuits broken in halves. If preferred the chicken may be browned in butter before laying on biscuits. Slices of hard boiled eggs may be added to jellied or pressed chicken. A gravy made of milk and flour may be poured over fried chicken twenty minutes before serving. Cover tight, place on back of stove and simmer. CHICKEN PIE. Mrs. A. F. Peffer. Mrs. Blanclie W. Clark, Pittsburg, Pa. Cook chicken until it falls off the bones ; put in bottom of baking dish, then prepare a sauce of two tablespoons of butter in which add three tablespoons of flour. To this add three cups of the broth, one cup of milk and cook to a smooth sauce ; pour over chicken, saving some for gravy ; place in oven while preparing crust. Two cups of flour, one teaspoon of salt, two teaspoons baking powder, two tablespoons of butter, rub through flour. Beat one egg, to this add one cup of milk ; add to flour, stir to a batter, laying over chicken and bake. CHICKEN PIE. Mrs. William McKinley. One good sized chicken cooked until tender; remove the large bones. Have plenty of liquor for gravy, season with salt and pepper. Put two tablespoonfuls of flour into a bowl, add a cup of rich milk, the beaten yolk of an egg, and a lump of butter the size of an egg. Stir this together and pour into the gravy. Put chicken into a pan lined with a crust made as follows : One pint of flour, one teaspoonful of baking powder, a pinch of salt, lard the size of a walnut. Rub together and then mix with buttermilk to which has been added a pinch of soda. Knead lightly and roll to one-half inch in thickness. Pour enough of the liquor over the chicken to cover it, sprinkle a few pieces of butter and a little more salt and pepper over it. Lay pieces of the dough, cut diamond shaped, over the top and bake to a nice brown. CHICKEN PIE. Mrs. Nellie B. Boyd. Cook a good sized chicken till tender in plenty of liquor. Season with salt and pepper. Put into a good sized dripping pan. Thicken the liquor with flour and rich milk, add a lump of butter and the yolk of an egg. Roll good biscuit dough one-half inch thick, cut in any desired shape. Lay over chicken and bake in a hot oven till brown. OLD POINT COMFORT CHICKEN TERRAPIN. Miss Minnie Babcock. Boil until tender one chicken, separate bones from meat, thicken the broth with a lump of butter rubbed in flour and then put back the meat of the chicken. Add one-third of a pound of butter, one dozen mushrooms, a little summer savory or marjoram, salt, cayenne pepper. Boil and stir until tender, then add yolks of three hard boiled eggs chopped fine. Add sweet cream ; serve hot. ROAST GOOSE.