POULTRY
ROASTED CHICKEN WITH NOODLE SOUP
Make a dressing as follows: Take enough stale bread without crust to fill the chicken; grate fine, add 1/4 cup of melted butter, salt, pepper, and parsley to taste; beat light 4 eggs, add 1/2 pint sweet milk, mix well together; fill the chicken; cook until tender, then roast it to a nice brown. Keep out enough of the chicken stock to cook noodles in.
Sister Kate W. Baughman, York, Pa.
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