CHICKEN PIE, CUBAN STYLE

Boil a good-sized chicken until tender, drain and remove
bones. Put 2 tablespoonfuls lard in a frying pan, slice 1 large
onion very fine, brown, then add 2 large tomatoes cut fine. Olives,
raisins and almonds to taste, cook for a few minutes, then put in
chicken and cook a few minutes more. Salt and pepper to taste.
Make a paste of ™% Ib. flour, 4% Ib. sugar, % lb. butter, % Ib, lard,
l egg, % teaspoonful salt, 4 cupful sherry. Roll about % inch
thick, line the bottom of a baking pan and bake; when cold line
the side with paste, put in the chicken, then cover with paste and
bake about 40 minutes. —Mrs. Chas. Macaulay

CHICKEN EN CASSEROLE

Separate a chicken at the joints and wipe each piece with a
wet cloth. Brown delicately in butter and place in a casserole
with a pint of white stock. Cover and let cook in a moderate
oven 1% hours. Brown 2 doz. potato balls, some mushrooms, 1
doz. carrot balls, and 6 small peeled onions in 2 or 3 tablespoon-
fuls butter. Add these with some salt to casserole and return to
oven for another % hour. The casserole should not be opened until
it reaches the table. —Mrs. E. Bury

JAMBALAYA OF CHICKEN

Cut in pieces a young chicken and slices of raw ham. Fry
the whole in hot lard and set aside. In the same lard fry an
onion and a tomato; when nearly done add a cupful of rice, the
chicken and ham, and let all fry together, stirring constantly. Add
enough water to cover the whole and let boil slowly until done.
Season with strong pepper, bay leaves, chopped parsley and thyme.
When cooked let dry a little and serve hot.

—Mrs. Kenneth Stevenson (Santa Monica, Calif.)

CHICKEN AU PROVINCE

One 4-pound chicken 3 cupfuls canned tomatoes

1 cupful salad oil 1 teaspoonful salt
1 clove garlic 1g teaspoonful pepper
14 cupful sliced, fresh mushrooms 14 cupful chopped green peppers
1 tablespoonful finely chopped
onion

Cut chicken into pieces suitable for serving. Roll in flour
and brown on all sides in the salad oil to which the cut clove of
garlic has been added. Add mushrooms, green peppers, onion,
tomatoes, salt and pepper. Cover tightly and simmer gently until
chicken is very tender. The garlic may be removed after frying
the chicken if desired. Serve with a gravy made from the drip-
pings in the pan. —Mrs. Jack Paterson

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