CHICKEN EN CASSEROLE

414 lbs. chicken 1 cupful boiling water
1 cupful cream 14 cupful peas

Butter 1 tablespoonful flour
2 cupfuls mushrooms Salt and pepper

Wipe chicken dry and cut into pieces for serving. Sprinkle
with salt and pepper; spread generously with butter and lay in
casserole. Add 1 cup of boiling water. Put on cover and cook
until tender. Then add cream or (% cupful cream and ™% cupful
milk), mushrooms and peas (cooked). Cook covered for 15 min-
utes. Drain off gravy and thicken with flour. Stir and cook for
10 minutes. Pour over the chicken in the casserole and serve.

—Mrs. Watkin Boultbee

WONGQG’S CHOP SUEY
(12 Persons)

2 cupfuls celery, cut in strips 1 can bamboo shoots
2 cupfuls Chinese water chest- 1 lb. fresh mushrooms
nuts (obtainable in cans) 5 lbs. raw chicken meat, cut in
1 cupful onion, chopped strips
1 cupful Chinese dried mushrooms Season to taste

Fry all the vegetables in butter and set aside on the stove,
cook gently. Fry the strips of chicken in a separate pan and add
1 tablespoonful of Soy sauce, then mix all together and serve with
noodles or dry rice. If you like, the mixture may be moistened
with stock’ made from the chicken bones and added to the chop
suey. —Mrs. A. T. McLean

NEW ORLEANS SMOTHERED CHICKEN

Cut up 2 chickens for frying; dredge lightly in flour; fry in
butter in a large iron skillet until nicely browned. Then add 1
quart cream, pepper and salt, and 1 cupful of white wine if de-
sired. Put lid on pan and place in the oven and cook until tender.
Lift out the pieces of chicken and put them aside on a hot platter
with corn fritters. Strain the contents of the skillet, thicken
with a little flour adding more cream if necessary, and serve in
sauce-boat with the chicken.

—Mrs. Elizabeth Day (New Orleans, La.)

BREAST OF CHICKEN LEONORA

Remove the breasts of a plump chicken (about 3 lbs.), season
with salt and pepper, and fry gently in butter until nicely browned.
Then add a pinch of chopped shallots and 3 spoonfuls of chopped
cooked spinach. Cover tightly for 3 minutes, then add 1 glass of
thick cream. Let cook for 20 minutes very slowly. Remove the
breasts of chicken and put them in a chafing dish. Finish the
sauce with a little ball of butter and pour over the chicken. Serve
very hot. —Lady Lennard

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