casionally; add a dozen olives and a tablespoon of
chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
Remove the chicken and add about a pint of boiled spaghetti to the
sauce. Place the chicken on a platter, surround with the spaghetti, and
serve.

STUFFED CHICKEN (TURKISH STYLE)

Steam chicken and when it is almost tender stuff it with the following:
Take one-fourth pound of almonds, chopped; season with parsley, pepper
and salt to taste, add one tablespoon of bread crumbs and bind this with
one well-beaten egg. Put chicken in roasting-pan and roast until done.

SMOTHERED CHICKEN

Two tender chickens cut in half, split down the back; place the pieces
in a colander to drain well, after having been well salted; season with
pepper; grease well the bottom of a baking-pan; add one stalk finely
chopped celery, onion; lay the chicken on breast, side up; sprinkle
lightly with flour, fat; two cups of hot water. Have the oven very hot
when putting chickens in. As soon as browned evenly, cover with a pan,
fitting closely. Reduce the heat of the oven; allow to cook slowly an
hour or so longer, until tender. Place on a hot platter; set in oven
until sauce is made, as follows: put the pan on top of stove in which
chickens were smothered; add level tablespoon of flour, thinned in cold
water; add minced parsley; let this all cook two or three minutes, then
add large cup of strong stock, to the chickens. Broil one can mushrooms,
and pour these over chicken when ready to serve.

CHICKEN CURRY

Cut chickens in pieces for serving; dredge in flour and saute in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.

CHICKEN PAPRIKA WITH RICE

Cut a three and one-half pound fat chicken in pieces to serve, salt it
and let stand several hours. Heat one-fourth cup of fat in an iron
kettle, add one medium-sized onion, minced; fry golden brown and set
aside. Fry the chicken in the fat and when nicely browned, add paprika
to taste and boiling water to cover, and let simmer one hour.

Soak one cup of rice in cold water, drain, add the fried onion and one
teaspoon of salt and gradually three cups of chicken broth, more if
necessary. When nearly done add the chicken and finish cooking in a slow
oven, on