BRUNSWICK STEW
(Old Southern Recipe. )

1 chicken (old hen is best).

2 quarts water.

1% lb. fat pork.

4 large onions.

1 quart tomatoes.

About 6 large white potatoes.

1 can butter beans or about as many
fresh ones.

Cook all together for several hours
till chicken comes to pieces. Remove
the bones, and pick the meat to pieces.
Cut very fine. grate about 4 or 5
ears corn. Add this to the stew, cook-
ing 20 minutes longer. Be careful not
to let it burn. Season with pepper, salt
and butter and thicken with about 2
tablespoons flour and water. The
stew should be very thick when done.
—Mrs. L. B. Hillsman, New York City,

i, Be

CHICKEN FRIED STEAK—(For 2).

1%, |b. round steak.
Salt, pepper, mace and grated onion.
1 egg beaten slightly.
Y cup fine bread crumbs.
4 tablespoons hot shortening.

Method—tTrim steak, cut in pieces
suitable for serving, rub a little grated
onion, mace, salt, pepper into the
steak. Pound well with the back of
a heavy knife, dip in the beaten egg,
then in crumbs, make sure that meat
is well coated, dip twice if necessary,
brown quickly in hot shortening, add
l% cup of hot water, cover closely and
let steam for % hour.

—Mrs. C. Sigmar.

PICKLED CHICKEN.

Clean chicken, cut up and cover with
boiling water, add - teaspoon salt
and cook until tender. Remove
from liquid and pack in bowl. To
the liquid from 1 chicken add 1
tablespoon whole allspice, 1 table-
spoon black pepper, 6 bay leaves,
1%, cup vinegar, 1 _ tablespoon
sugar.

Simmer 20 minutes then pour over
the chicken, cover with a plate and
heavy weight. Chicken may be remov-
ed from bones before pouring the
liquid over if you prefer. There should

108

be about 2 cups of liquid when chicken
is boiled. If there is less add hot
water to make 2 cups.

—Mrs. W. H. Carey.

PIGEONS A LA FRANCAISE.

Braise the pigeons till tender, split
them in halves, place them on toast,
pour over some of the gravy, and gar-
nish with stoned olives, button mush-
rooms, small quenelles, olive-shaped
pieces of carrots and turnips that have
all been simmered in chicken or veal
stock till done.

—Mrs. I. Furney.

PRAIRIE CHICKEN (Icelandic Style).

Pluck and remove skin of chicken.
Soak 4 to 5 hours in one part vine-
gar and two parts water—liquor
to cover. Wash well and soak in
milk over night. Dry carefully.
Skewer legs to body and thread
breast with strips of fat salt pork
or ham. Fry in butter.

Place in baking dish and pour over
following sauce: Fry butter light
brown, stir in flour, add whole milk
gradually until thin sauce. Salt to
taste and pinch of sugar. This sauce
should cover half of chicken. Bake 1
hour in slow oven—3s25 F. Baste
often. To get more gravy add cream
and butter.

—Mrs. J. P. Markuson.

CHICKEN EN CASSEROLE.

(From the Recipe of a Famous
French Chef.)

Roasting chicken four and quarter lbs.
1/4 cupful shortening.
1 stalk celery.
1 small onion stuck with three cloves.
2 cupfuls fresh mushrooms (thirty
small ones).
1 cupful cream.
2% tablespoons flour.
2 tablespoons cream.
I egg yolk.
For Stock-—
Neck, back and giblets of chicken.
6 cups water.
1 bay leaf.
9 celery leaves.