The standard book of recipes and housewife's guide, comprising as complete cook book

Chicken Stew. — Cook the fowl in the same manner as for fricassee. When the meat is tender remove it from the water and serve with a sauce prepared with the liquid in which the meat was boiled. To one pint of liquid allow the following ingredients : One tablespoonful butter, two of flour, and one of parsley, if desired ; one-half teaspoonful of salt and one-quarter of pepper. Chicken Pie. — Boil chicken until tender (one year old is best) , peel half dozen potatoes while it is stewing. To make the crust, take one quart of flour, one tablespoonful of baking powder, a little salt, half a teacupful of lard, and sufficient water to make a stiff dough ; roll half the dough to the thickness of one-half an inch ; cut in strips and line the dish. Put in half the chicken and half the potatoes ; season with butter, pepper, and salt ; dredge well with flour and put in some of the crust cut in small pieces. The other half of the chicken and potatoes put in with butter, salt, and pepper, and dredge with flour as before ; roll out the rest of the dough for upper crust. Before putting on the cover fill the dish nearly full of boiling water, put in the oven immediately and bake one hour. Smothered Chicken. — Singe a young chicken and split it down the back ; take out the intestines ; wipe it with a damp towel ; lay the chicken with inside downward in the baking pan, breaking the breastbone to make it lie flat ; spread the breast with a quarter pound of butter, dredge with pepper, put a teaspoonful of salt and half cup of water in baking pan. Place in a hot oven, let it bake half hour, basting every ten minutes. Now remove the lid, turn the chicken, baste it well on inside, cover and bake another half hour ; when done, place on a hot dish, put the pan in which the chicken was cooked on the fire to brown, add one tablespoontul of flour ; stir until smooth and brown, add half cup of milk. Stir constantly until it boils ; if not properly seasoned add salt and pepper and serve. Chicken Salad. — Mince the w^hite meat of a cold boiled or roasted chicken, removing all fat, gristle, or skin. Cut celery into bits half an inch long, making three-fourths the bulk of the chicken. Mix and set aside, while preparing the dressing. For this rub to a fine powder the yolks of two hard-boiled eggs, add a teaspoonful each of salt and pepper, and two of white sugar, and then three teaspoonfuls salad oil, a few drops at a time, grinding hard while doing so. Add a teaspoonful of made mustard, and let stand while you whip an ^^% to a froth. Beat this into the dressing, add a half cup of vinegar, beating it in gradually. Sprinkle a little salt over the meat, toss it lightly with a fork ; pour on the dressing, and mix till thoroughly combined. Place in salad bowl, and garnish with egg rings and bleached celery tops. Turkey may be used instead of chicken. Many prefer it. Roast Game. — To roast a partridge, grouse, or any other gallinaceous bird, is one of the simplest processes of cooking, yet one in which the game is often spoiled by being cooked too fast, the surface becoming scorched before the flesh is fairly warmed through. By this means the flavor is lost, the juices dissipated, and the natural tenderness of the meat destroyed. ROAST TURKEY.