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

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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.