_Rolls._--At night take one half-cup of lukewarm water, one half-teaspoonful of salt, three-quarters of a cup of yeast, and enough flour to make a thin batter. In the morning add to this a pint of milk, a teaspoonful of sugar, a half-cup of butter and beat in flour until it is no longer sticky. Set it in a warm place to rise and when well up knock back. Repeat this process, and when it comes up the third time make it into rolls. Let it rise once more and then bake it. METHODS WITH CHICKEN. The simplest and easiest way to cook chicken is to fry it. A poorly fed chicken is better stewed. For baking and broiling the chicken must be fat. In whatever way the chicken is cooked there is danger of its being tough, dry, stringy, and tasteless. Plain, artless, boiling results in insipidity. Quick, superficial frying means tough stringy fibres; and a hot oven frequently dries the meat until it is not fit to eat. _Fried Chicken._--All housewives think they can fry chicken, but the results are vastly different, according to the way it is done. You may have a tender, rich, delicious morsel, or tough masses of meat, stringy, tasteless and almost impossible to chew. Of course the condition of the chicken has a great deal to do with the results. A tender, well-fed chicken will fry far better and much more quickly than a thin, scrawny one. The thinner the chicken the greater the necessity for care in cooking it. It must be cooked slowly, over a moderate fire, in a tightly covered pan, until it is perfectly tender. Melt a little fat in the frying-pan; flour, salt, and pepper the pieces of chicken and fry them in the fat until nicely browned on both sides. Now cover closely and place on the back of the stove where the chicken will steam for half an hour. When tender take up on a hot platter and put in the warming oven. Make a rich, brown gravy and pour over it. _Boiled Chicken._--Chickens may be boiled whole or cut into pieces. To boil whole place a few pieces of unsmoked bacon in a stew-pan that is deep enough to hold the chicken and can be tightly covered. Cook slowly for an hour without adding water, turning it often until it is evenly browned. Now add a small onion, some raw peeled potatoes not larger than an egg, and a little boiling water. Cook over a brisk fire for three-quarters of an hour. Salt and pepper the chicken and put it and the potatoes in a baking-dish in a hot oven while making the gravy. A couple of hard-boiled eggs chopped very fine, and a little chopped parsley, improve the gravy.