icken through and through
without making it hard. The pieces must not touch in frying so there
will be two skilletfuls. When all the chicken is fried, and in the oven,
dredge in more flour, stir it well through the fat, then add a cup of
cream, stirring hard all the time, and letting it barely simmer--boiling
curdles it. Or if you want a full-cream gravy, pour off the fat, stir
the cream in double quantity in the skillet to take up the flavors, then
pour it in a double boiler, add pepper, salt, minced celery, a little
onion juice, and one at a time, lumps of butter, rolled well in flour.
Cook until thick and rich, and serve in a gravy boat.

_Smothered Chicken_: Get two pound broilers fat and tender, have them
split down the back, make clean, season by buttering inside and out,
sprinkling with salt, pepper and paprika, and dredging with flour. Lay
breasts down, upon a low rack in a deep pan, cover with slices of
streaky bacon, shingling the slices well. Dredge with pepper and flour,
lay in sliced tomatoes, shredded green peppers, and a few small
parboiled onions. Add lumps of butter rolled in flour, dotting them all
about the bacon. Pour in enough water to barely reach the top of the
rack, cover the pan close, and cook in a hot oven, about an hour.
Uncover after three-quarters of an hour, add a half-cup more water--this
is for the gravy. Cover again, and finish cooking. The chickens should
be brown all over but meltingly tender. Take up on a hot dish, breaking
the bacon slices as little as possible. Serve the vegetables separate,
also the gravy from the pan. The vegetables can be omitted, and
smothered chicken still be a dish to rejoice an epicure.

_Glorified Chicken Croquets_: (Mrs. G. H. Patch.) Boil a large-size
tender young chicken till the meat almost drops from the bones. Boil
likewise tender, in salt water, one pound either sweetbreads or calf
brains. Pick up the chicken and grind the meat fine, then mash it well
together with the brains or sweetbreads, and season to taste. Put into a
double boiler half-pint cream, tablespoonful butter, two tablespoonfuls
flour, one tablespoonful parsley chopped fine, one teaspoonful onion
juice, one teaspoonful salt, black and Cayenne pepper to taste. Cook
smooth, stirring hard, let thicken, then add the meat, and mix
thoroughly. Let cool, shape into croquets, dip in egg, roll in cracker
crumbs, and fry quickly in deep hot fat.

_Chicken-Turkey Hash_: Cut the meat small, free