Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean.

SCALLOPED CHICKEN.

Divide a fowl into joints and boil till the meat leaves the bone readily.  Take out the bones and chop the meat as small as dice.  Thicken the water in which the fowl was boiled with flour and season to taste with butter and salt.  Fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes, having crumbs on top.  Pour the gravy over the top and add a few bits of butter and bake till nicely browned.  There should be gravy enough to moisten the dish.  Serve with a garnish of parsley.  Tiny new potatoes are nice in place of sliced ones when in season.

BREADED CHICKEN.

Prepare young chickens as for fricassee by cutting them into pieces.  Dip each piece in beaten egg, then in grated bread crumbs or rolled cracker; season them with pepper and salt and a little minced parsley.  Place them in a baking pan and put on the top of each piece a lump of butter, add half of a cupful of hot water; bake slowly, basting often.  When sufficiently cooked take up on a warm platter.  Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs.  Stir it well until cooked, then pour it over the chicken.  Serve while hot.

BROILED CHICKEN ON TOAST.

Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few minutes.  Lay slices of moistened buttered toast on a platter; take the chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it; if not, use milk.  Thicken with a little flour and pour over the chicken.

This is considered most excellent.

CURRY CHICKEN.

Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the liquor into a bowl, and set it one side.  Now cut up into the stewpan two small onions, and fry them with a piece of butter as large as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder.  Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoonful of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg, and it is done.

Serve with hot boiled rice laid around on the edge of a platter, and the chicken curry in the centre.