2 teaspoons salt.
1/4 teaspoon black pepper.

Clean chicken and cut into pieces as
for frying. Make a stock with the
neck, back and giblets, cooking them
with water and seasoning as _ listed
above.

Rub the breast pieces, legs, second
joints and wings with the shortening.
Place these in casserole 12 inches long
and eight inches wide and two and a
half inches deep; cover tightly and
cook in hot oven without adding any
liquid for forty minutes until the
chicken is well browned. Add _ one
cup of stock, the celery and the onion
stuck with cloves, and continue cook-
ing tightly covered for thirty-five
minutes in moderate oven.

Then if the chicken is tender add
the mushrooms, the giblets cut in
small pieces, cook for ten minutes
longer. Blend the flour with the cup-
ful of cream, add the stock and cook
on top of the stove in a saucepan until
smooth, about 5 minutes. Add the egg
yolk mixed with two tablespoons of
cream, stir well, return the casserole,

DOULTRY

BREAD STUFFING.
3 quarts stale (not hard)
crumbs.

6 teaspoons salt.
2 tablespoons sage.
2 tablespoons chopped celery.
ly teaspoon pepper.
%4 cup butter.
14 cup chopped onion.
2 tablespoons chopped parsley.

Method—Combine the crumbs, salt,
sage, celery, parsley and pepper. Mean-
while melt fat in frying pan, add
onions and simmer gently until tender.
Then add seasoned bread crumbs and
stir and heat until crumbs are brown-
ed. The quantities given make enough
for 10 lb. bird.

—Bernice Duncan, Antler, Sask.

bread

YORKSHIRE PUDDING.
4 heaping tablespoons flour sifted,
with 4% teaspoon salt.
Make a depression. Add 2 eggs and
stir hard. Gradually add 1 cup milk

heat for ten minutes, and serve. Yield:

Six servings.

—Thorstina Jackson Walters,
York City.

New

FRIED CHICKEN.

Cut two chickens into pieces, dust with
salt, pepper, powdered thyme,
pinch mace, roll in flour and fry
in hot olive oil.

Sauce—

Put one large onion chopped in fry-
ing pan, one chopped clove garlic,
one cup white wine, 1 tablespoon
sherry, 2 beef extract cubes, pinch
red pepper.

Cook slowly 20 minutes, serve in the
cooked rice and potato chips.
—Mrs. A. L. Beaubien.

ROAST VENISON.

Wash well a roast of venison. Cut
numerous _ slits in the meat and insert
narrow slits of bacon fat or salt pork.
Use plenty of dripping in pan as this
is a dry meat with no fat on it.

Roast in moderate oven. Basting
frequently. —Mrs. A. B. Flett.

DRESSING

109

and beat with an egg beater until
smooth. Let stand 1 hour before you
put it in the oven, add 1 tablespoon
cold water and beat a little. Pour into
muffin pans about 2 tablespoons in
each. Very hot oven and turn power
off. These puff into odd shapes.
—Mrs. J. Harris.

YORKSHIRE PUDDING.
1 cup milk.
1 cup flour.
2 eggs.
Y, teaspoon salt.

Method—Mix salt, baking powder
and flour. Add milk gradually to form
a smooth paste. Then add eggs beaten
until very light. Cover bottom of hot
pan with some beef fat taken out from
roast. Pour mixture in pan one-half
inch deep. Bake 20 minutes in hot
oven, basting after well risen, with
some of fat from pan in which meat is
roasting. Cut in squares for serving.

—Mrs. A. V. Johnson.