The national course in home economics

and remove bones. Cut chicken in small bits or cubes (except the liver, heart and gizzard — reserve these for other uses). Put chicken in liquor, add one-half can of tomatoes or six whole ones, six onions, salt, pepper, speck of sugar, and butter, and stew until done. Have ready one dozen slices of buttered toast. Pour over toast in soup tureen. Serve hot. Irene S. CHICKEN FRIED. (New England Style.) A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has been slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in flour. Fry them in plenty of butter till done. It takes about twenty minutes to fry them. Put the chicken on a platters make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour. Pour this gravy over it. Or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves. Mrs. Fanny Oakley. STEWED CHICKEN. Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken by adding one of flour. Stir it well, to make it smooth, till it assumes a light yellow color. Put in a plump young chicken, cover it close, and let it simmer half an hour, turning it once. Then add a tumbler of rich beef jelly and one of sherry, and fill up the pan with mushrooms. Again close it and let it simmer another half hour, when it is ready to serve. Salt and pepper are the only spices needed. J. A. Goldberg. CHICKEN PATTIES. Mince fine cold chicken that has been roasted or boiled. Season with pepper and salt, and minced parsley and onion. Moisten with chicken gravy or cream; fill scalloped shells with the mixture. First, line the shells with pastry. Sprinkle grated cracker over the top of each pattie. Pput a bit of butter on each; bake in a hot oven till brown. Amy Wilcox. BROILED CHICKEN ON TOAST. The finest way to prepare real young chicken is to dress and split them down the back. Remove the entrails, wash and wipe. Lay on granite pan in hot oven till thoroughly heated through, then put on broiler and place over live coals. Let thoroughly cook, turning often so as not burn. When done put in pan again, season with salt, pepper and butter and put in oven three minutes. Put small slices of buttered toast on platter, put chicken on toast, add one-half cup of cream to pan, thicken a trifle, pour over chicken and serve. Mrs. L. M. CHICKEN CROQUETTES. Take any kind of cold fowl, cut up fine, season with salt, pepper and butter, a little onion if desired and stir in two fresh eggs. Make in cakes, dip in beaten egg, then in cracker crumbs and fry in boiling lard or lard and butter mixed, or better, still, in Ko-nut. The latter is a vegetable oil perfectly healthy and fries a golden brown without easily burning. CHICKEN SALAD. See Chapter on "Salads Made of Meat, Fish and Shell-Fish," Part I. MARYLAND FRIED CHICKEN WITH CORN DODGERS.