POULET POLONAISE

1 chicken 2 ozs. butter

1 minced onion 1 large spoonful of stock

1 cupful sifted bread crumbs

Mix all these thoroughly, and put in a casserole with the

chicken dressed as for baking. Let cook slowly 2 hours and
serve with chicken on a platter with the breadcrumbs around it.
If liked, a little chopped parsley, celery and a little lemon juice
may be added to the crumbs. —Mrs. Arthur Proctor

CHICKEN TERRAPIN

The white meat of 2 large chickens, cut size of dice. Two
cans of mushrooms, cut the same size, heated in their own liquor
and drained. Mix them with the chicken, using a silver fork. Have
prepared the following dressing: 1 pint rich cream, brought
to the boiling point and thickened with enough flour to make
consistency of mayonnaise, 2 tablespoonfuls flour may be suff-
cient. Season with salt and Cayenne pepper. When the mix-
ture is cool (not cold), add a tablespoonful lemon juice, more
if desired. Mix all together before mixture is entirely cold. Place
on ice to chill. Serve on lettuce. —Mrs. J. A. Clark

CHICKEN TAMALES IN CASSEROLE

Line a mold with wet corn meal mixed with soup or gravy.
Cut up chicken raw. Make layers of chicken, olives and raisins,
pour chili con carne sauce over all. Cook in the oven in water
about 3 hours.

SPRING CHICKEN SAUTE, DUCHESS

Singe and draw a 2-lb. chicken. Cut up the breast and legs;
season with salt and pepper. Heat a lump of butter in a sauce-
pan, put in the chicken and brown on both sides. Chop some
dry shallots and fresh mushrooms, add to the chicken, and let
cook for about 5 minutes with a teaspoonful of flour. ‘Then add
well-seasoned chicken stock, stir and let simmer for % an hour.
Skim all the fat off and keep the chicken well covered with the
sauce. When done take out the chicken and finish the sauce
with 2 yolks of eggs diluted with a little cream; add some chopped
tarragon. Served in a border of rice made as follows: Cook
together a little chopped onion, green pepper, raw ham, and the
livers of the chicken about 5 minutes. Add ™% cupful of well-
washed rice 1% pints of chicken stock; cover and finish cooking
in the oven. Before serving mix in a little grated Parmesan cheese.

—Mrs. Percy Shallcross
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