HAPPY HOLLOW FARM 109 



Francisco, and from Canada to the Gulf; 

 chicken Creole, and chicken Maryland style, 

 and chicken in casserole, and chicken in pot and 

 pan and kettle ; chicken fried, and roasted, and 

 broiled, and stewed, and boiled; chicken soup, 

 and chicken with dumplings, and chicken with 

 rice, and chicken with chili; chicken in every 

 style in the books, from just plain chicken on 

 up to chicken fixed so fussy it's own mother 

 wouldn't mourn for it. Yes, sir, we thought we 

 knew all about chicken-eating. 



But we didn't. The fact of it is that there's 

 only one real way to fix up a chicken for eat- 

 ing, and we hadn't known a blessed thing about 

 it till we had an inspiration and did it for our- 

 selves. 



It's a particular job. If you're a quick- 

 lunch fiend, or one of those dull fellows who 

 insist upon having dinner on the table at twelve 

 sharp and then fight your way through with it 

 with both hands furiously, so you can get the 

 empty dishes stacked up and go back to your 

 work in a hurry, you won't understand what 

 I'm talking about. There are others who will 

 know. John Ridd would sympathize. So 

 would old Sam Weller. I'd give a pretty 

 penny for the privilege of cooking a chicken my 



