With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.

Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into the liquor in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of butter; then pack closely in a dish as you wish it to go to the table.

DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from spoon in a ball; remove your meat or chicken; drop in the balls of dough; cook five minutes in the liquor; place around the edge of platter, with the chicken or meat in center; season the liquor and pour over it.

JELLIED CHICKEN. MRS. R. H. J.

Boil the fowl until the meat will slip easily from the bones; reduce the water to one pint. Pick the meat from the bones in good-sized pieces; leave out all the fat and gristle, and place in a wet mold. Skim all the fat from the liquor; add one-half box of gelatine, a little butter, pepper and salt. When the gelatine is dissolved, pour all over the chicken while hot. Season well. Serve cold, cut in slices.

FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until needed the next day. Flour and sprinkle with salt