lf teaspoon peppercorns. Cover and
cook slowly until tender. Add one tablespoon salt the last hour of
cooking. Remove chicken, strain liquor and remove some of the fat if
necessary. Thicken the stock with two-thirds cup of flour diluted with
sufficient cold water to pour readily. Return chicken to "gravy," heat
to boiling point. Drop dumplings on top of chicken, cover stew-pan with
a towel, replace the cover and steam dumplings twelve minutes. Arrange
chicken on hot serving platter, surround with dumplings, sprinkle
lightly with finely chopped parsley.

DUMPLINGS

2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
1 teaspoon Cottolene.
3/4 cup milk.

PROCESS: Sift together twice, flour, baking powder and salt, rub in
Cottolene with tips of fingers. Add milk gradually, mixing it in with a
knife. Drop from tip of spoon on top of meat, an inch apart; cover
closely and steam twelve minutes.

ONIONS WITH CREAM

Select silver-skin onions of a uniform size; peel and cover with boiling
water, bring to boiling point, drain and repeat. Then cover with boiling
water, season with salt and cook until onions are tender (from
forty-five to sixty minutes). Drain and add one-half cup hot cream (to
eight onions). Sprinkle with black pepper and serve.

STEWED DRIED CORN

Soak two cups dried sweet corn overnight, in cold water to cover. In the
morning place on range and simmer slowly until corn is tender and water
is absorbed, add more water if necessary. Add one-fourth cup butter, two
teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be
careful that corn does not scorch.

WATERCRESS AND EGG SALAD

Wash thoroughly, trim off roots, drain, and chill watercress. Arrange
nests of the cress on individual salad plates. Cut four hard-cooked eggs
in halves crosswise, in such a manner that tops of whites will be
notched. Remove yolks, rub through a sieve, season with salt, pepper and
moisten with Boiled Salad Dressing to the consistency to handle. Shape
in balls the original size, dip in finely chopped parsley and replace in
whites. Dispose one "cup" in each nest, and just before serving marinate
with French Dressing.

RHUBARB PIE

2 cups rhubarb.
3/4 cup sugar.
1 egg slightly beaten.
2 tablespoons flour.
Few grains salt.
Few grains nutmeg.

PROCESS: If rhubarb is young and tender it ne