[Illustration:  Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON; Middle MARTHA WASHINGTON; Bottom left MRS JAMES MONROE; Bottom right D. P. MADDISON]

CHICKEN STEWED WITH BISCUIT.

Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, split them apart by breaking them with your hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over all.  Send to the table hot.  This is a much better way than boiling this kind of biscuit in the stew, as you are more sure of its being always light.

CHICKEN DRESSED AS TERRAPIN.

Select young chickens, clean and cut them into pieces; put them into a stewpan with just enough water to cook them.  When tender stir into it half of a cup of butter and one beaten egg.  Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine.  Boil up once and serve with jelly.

CHICKEN ROLY-POLY.

One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton.  The meat must be seasoned with pepper and salt and be free from gristle.  Roll the crust over and over, and put it on a buttered plate and place in a steamer for half an hour.  Serve for breakfast or lunch, giving a slice to each person with gravy served with it.

CHICKEN TURNOVERS.

Chop cold roast chicken very fine.  Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter.  Season with salt and pepper; add a small tablespoonful of sifted flour dissolved in a little water; heat all through and remove from the fire to become cool.  When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer; wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown.  They may also be cooked in a moderate oven.

CHICKEN PUDDING.

Cut up two young chickens into good-sized pieces; put them in a saucepan with just enough water to cover them well.  When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from the broth and remove all the large bones.  Place the meat in a well-buttered pudding dish, season again, if necessary, adding a few bits of butter.  Pour over this the following batter:—­