Mrs. Ben F. Wright.

1 chicken 1 teaspoon lard flour

1 teaspoon butter salt

Wash the chicken thoroughly before cutting. Afterwards lay in a pan to cool. Have a thick, iron, frying pan piping hot. Put in a spoonful each of lard and butter. Fry the chicken very quickly until brown, then add just enough hot water to moisten and steam. Set back on the stove, cover very tighly and steam until tender an hour or more as required. Add salt just in time to let it penetrate well before serving. The top may be dredged with flour just before adding the water.

FAVORITE CHICKEN STEW

From Philippine Education.

2 small chickens

1 cup rice

1/2 pound fat pork

1 cup ripe tomatoes salt and pepper

Cut up chickens. Cover with cold water and bring slowly to a boil. Drain that water off and cover well with more. When boiling, and the meat is getting tender, add washed rice and pork cut into small dice, and

tomatoes pared and cut into pieces. Add salt and pepper to taste and boil until the rice is well done. This stew should be thick enough to dip, not to pour.

ARROZ A LA VALENCIANA

1 chicken

2 cups rice

1 cup stewed tomatoes

1 large onion

a few cloves of garlic if liked salt and pepper to taste

1 small can peas 1 small can pimiento 3 hard-boiled eggs 6 tablespoons lard

Sort, wash and soak the rice in water for one hour. Dress and joint chicken with salt and pepper and fry until light brown. Remove the chicken from frying pan, saute minced onion and bruised garlic until clear and tender. Add the tomato, fried chicken and just enough boiling water to moisten and steam the rice. Add the rice, and chopped pimiento and cook slowly until the rice is done. Watch closely to prevent burning. Add peas ten minutes before dishing. Season to taste with salt and pepper. Serve the mixture on a hot platter, garnished with slices of hard-boiled eggs.

BONED CHICKEN

1 chicken

1/8 kilo fresh pork

1/8 kilo beef or chicken meat

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon sage, crushed and sifted

3/4 cup bread crumbs stock or milk

Select a young chicken. Use a board and sharp pointed knife. Singe and remove the pin feathers, head, tendons and feet. Loosen the skin around the end of the leg bone. Lay the chicken on the board, breast side down. Cut the skin on the middle of the back half way down from the neck.

Find the backbone. With the back of the knife or the fingers, scrape the meat from the backbone down to the free end of the shoulder blade. Free the shoulder blade from flesh. Keep pushing the flesh away until you reach the joint connecting the wings and body. Remove the tip of the wing at the joint. Push the meat away from the bone in the wing, being careful not to tear the skin. Repeat this process with the other wing and shoulder blade. Push the flesh away from the collar bone down to the breastbone. Be careful not to tear the skin on the breastbone.

Separate the crop from the flesh. Scrape the flesh off the ribs. Be careful not to puncture the membrane lining the body cavity. Push the flesh away from the bone in the second joint, then from leg. Pull it off just as a glove finger when it fits tightly. Do this with the other leg. Free the skin from the backbone. Lift the skeleton away from the meat. To make the forcemeat grind the meat, mix the seasoning with the bread crumbs, mix all the ingredients and moisten them with stock or milk.

Wipe the fowl inside and out and turn the legs and wings so that the skin side is out. Fill the wings and legs with forcemeat. Fill very full because forcemeat does not expand in. cooking.

Sew up the slit in the skin from the neck down. Then fill the body full of forcemeat. Truss and skewer the wings and legs in shape just as in preparing a fowl for roasting. Fasten strips of pork over the legs.

Roast as any fowl. Allow two and a half to three hours, according to size of fowl. A long time is required if pork is used in the filling. Cook all the bones for stock.

Serve the fowl with giblet gravy. To carve, remove the wings and legs and then slice the fowl straight across. It may be served cold or hot.

GIBLET GRAVY

Place giblets and neck in a small stewpan, cover with cold water and bring to boiling point. Let cook until tender. Remove from stewpan, and chop. Save water in which they were cooked.

Pour off the liquid in pan in which chicken was roasted. Skim off three tablespoons of fat from this liquid, add three tablespoons flour, and cook until brown. Add a cup of the broth in which giblets were cooked. Cook five minutes, season with salt and pepper to taste.

ROAST TURKEY

turkey stuffing

salt and pepper lard or butter

Stuff the breast first, but not too full, or it will burst in cooking. The body should be stuffed rather fuller than the breast. Sew the openings with strong thread. Rub thoroughly with salt and pepper, then lard it or butter it over the breast. Place in a hot oven at first, then graduate to a moderate heat until the turkey is done, allowing about twenty minutes for each pound and twenty minutes additional. Boil the giblets until tender in a separate vessel. Chop fine and add to gravy.

PLAIN STUFFING

bread 1 egg

melted butter onions

Use bread at least a day old. Crumble fine, mixing in one egg and enough melted butter to have it crumble and be moist in the hands. Season highly with salt and pepper.

Or Additional flavoring of powdered sage or chopped raw liver, onion and a little thyme is delicious.

Or Mushrooms and oysters, chopped fine and added to the dressing, are good.

or A seasoning of chopped celery, apples, raisins and parsley may be substituted.

CHESTNUT STUFFING

2 quarts large roasted chestnuts 1 ounce butter

salt and pepper 1 teaspoon olive oil

Mash chestnuts, add melted butter, pepper and salt, and, if desired, one teaspoon olive oil.

1 pint chestnuts

1 pint sausage meat

1 teaspoon powdered sage

ROAST DUCK

1 duck flour

butter

Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back; beat the breastbone flat with a rolling pin; tie the wings and legs securely and stuff.

STUFFING

3 pints bread crumbs 6 ounces butter or part butter and part

salt pork

2 onions, chopped

1 teaspoon sage

1 teaspoon black pepper

1 teaspoon salt

Do not stuff very full; sew up the openings firmly to keep the flavor in and the fat out. Place in a baking pan with a little water; baste frequently with salt and water; turn often that it may be nicely browned. When nearly done baste with butter and a little flour. Young ducks take from twenty-five to thirty minutes; full grown, an hour or more. Serve with jelly or tart sauce.

ROAST GOOSE OR ROAST DUCK WITH CHESTNUT STUFFING

goose 1 onion

1 teaspoon butter

1 tablespoon currant jelly

1 orange

Select a young plump or duck; mince the giblets with a spoonful of fresh butter and a small onion.

Add to gravy a tablespoon of currant jelly and juice of an orange.

STUFFING

1 pint large Spanish chestnuts

2 teaspoons milk

fresh butter salt and pepper

Boil chestnuts; peel and mash with fresh butter, pepper and salt and milk. Stuff the goose with this.

TURKEY AND OYSTER PIE

Elizabeth W. Morrison.

biscuit crust brown sauce

oysters

turkey onions turkey dressing

green parsley and sliced lemons

For the day after Christmas this will be found a delicious substitute for the usual cold turkey. Use only the roughest pieces, reserving the best for luncheon some other day.

Make a rich biscuit crust; roll out one-quarter inch thick and line an earthen dish. Have ready a thick brown sauce seasoned well. Put a layer of parboiled onions cut very thin, turkey dressing, if there is any left, and sauce. Cover with dough and bake. When done slip spatula under pie, slide onto a hot dish, garnish with green parsley and sliced lemons.