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BARBECUED CHICKEN

Cut young chicken in pieces for serving.
Bake in 400°F. oven till tender, about 45
minutes for broilers, and up to 14 hours
for 314 to 4-pound fryers or young roast-
ing chicken. Brush with barbecue sauce
before placing in the oven and every 10
to 15 minutes thereafter, turning two or
three times during the baking period.

BARBECUE SAUCE

14 cup butter (no other fat will im-
part the fine flavor or color desired)

% cup finely minced onion

1 teaspoon salt

1 teaspoon sugar

2 tablespoons lemon juice

1 teaspoon bottled meat sauce (H.P.,
57 or Worcestershire)

14 cup hot water
A little garlic does not harm

—CLARA LEITH

OVEN FRIED CHICKEN

1 young frying chicken cut in indi-
vidual servings for frying
344 cup of flour
4 teaspoon salt
4 teaspoon pepper
14 cup dripping or butter
1 cup of water

Wipe chicken pieces with a damp cloth
and shake in a bag with flour, salt and
pepper. Brown chicken quickly in hot
dripping, turning it over when one side
is nicely browned.

Grease a large casserole with butter and
place chicken in it with the skin side up.
Add the water, season lightly and cover
dish. Place in a preheated oven of 325-
350°F. for about 14% hours or until
chicken is tender.

Cover of dish should be removed for the
last quarter of the cooking time to allow
surface of chicken to become crisp and
golden. Serve on a heated platter with
cream gravy.

—GRACE TURNER

OVEN-EASY BOILING FOWL

4 ibs. boiling fowl (jointed)
1 tin tomatoes
4 sliced carrots
2 small sliced onions
114 tablespoons paprika
Few grains cayenne, salt and

Ppeppe
Clean chicken, part at joints, place in
casserole. Add remaining ingredients.

Cover and cook at 325°F. for 3 hours or
till tender. Add more tomato juice or
water if necessary.

—NELL LANIGER

BUFFET CHICKEN BREASTS

1 Ib. chicken breasts

Y% cup flour

4% teaspoon salt

Yg teaspoon pepper
Fat for frying
Thin ham slices

1-lb. package of frozen chicken breasts,
thawed, or breasts of fresh _ chicken.
Loosen and lift meat from keel bone in
one piece. Pull away rib bones. Combine
flour and seasonings, coat chicken breasts.
Brown in hot, shallow fat. Cut ham in
pieces about the same size as_ chicken
pieces. Arrange ham slices in shallow pan.
Top each with 14 cup of favorite chicken
stuffing, then with browned chicken, skin
side up. Insert toothpick through chicken
and ham. Cover baking dish the first half
hour. Bake in moderate oven, 350°F.,
until chicken is tender, about 45 minutes.

—CLARA LEITH

TERYAKI CHICKEN

See Teryaki Steak, in Meat Section.

POULET SAUTE, A LA CREOLE

2 spring chickens (214 to 3 Ibs. each)

2 oz. butter

2 large onions, sliced

2 tablespoons flour

6 tomatoes, sliced

3 green peppers or pimento, chopped
Salt and pepper

1 clove garlic, mashed

1 sprig thyme

1 sprig parsley

1 bay leaf

2 cups stock (chicken bouillon)

Disjoint chickens and season well with
salt and pepper. Brown well in hot but-
ter. Add sliced onions to remaining fat
and brown. Add flour and more butter
and mix well. Add tomatoes, peppers
and herbs and simmer for 20 minutes.
Add stock and season to taste. Simmer
for 45 minutes, or until chicken is tender.
Arrange chicken on hot platter and pour
sauce over. Serve with rice.

—WILLENA CUNNINGHAM

RAISIN SAUCE |

To Serve With Baked Ham
14 cup raisins (more if desired)
4 cup brown sugar
14 tablespoon mustard
14 tablespoon flour
14 cup vinegar
144 cups water

Salt

Mix dry ingredients, add liquid, simmer
and let cool. Re-heat when required.

—DOREEN MILTON