ith a tight cover. Stand the pail in a kettle of boiling water and
leave on the fire one hour and a half. Remove the chicken and place in
a dish. Pour the gravy into a saucepan, adding two dozen oysters,
two hard boiled eggs chopped, a wine glass of cream and one ounce of
butter, into which has been rubbed a teaspoonful of corn starch. Boil
for a few moments and pour over the chicken.

This is an excellent way to cook a young turkey.

* * * * *

Casuela

Cut a chicken into small pieces and fry it with a clove of garlic in
a large tablespoonful of lard, for ten minutes. Then add one quart of
water, half a cupful each of green peas, string beans and grains of
corn, and boil one and one-half hours. Add three potatoes cut into
bits, one tablespoonful of rice, salt, pepper and the white of one
egg. Boil for three-quarters of an hour longer, then remove from the
fire. In a tureen mix one mashed potato with the yolk of the egg and
a tablespoonful of vinegar. Strain the broth slowly into this and mix
thoroughly before adding the chicken and other ingredients.

* * * * *

Fried Chicken, Maryland Style

Cut up a chicken, and season with salt, pepper and a little mace. Dip
the pieces into beaten egg, then roll in flour and fry in lard and
butter until brown. Take out the chicken and in the pan put a large
piece of butter with a little flour. As soon as it froths up stir in
milk until thick. Let it boil a minute and pour over the chicken.

* * * * *

Chicken with Rice

Cut up a chicken and stew gently for ten minutes in a little water.
Add two ounces of butter, salt, pepper, mace and a green pepper,
chopped very fine, stew until done.

Make a form of boiled rice around a dish and lay the chicken in
the middle of it. Add to the sauce a good piece of butter with a
teaspoonful of flour rubbed into it and boil two minutes. Take from
the fire and stir in the yolk of three eggs, beaten with a half cup of
rich cream. Pour over the chicken and serve.

* * * * *

Chicken with Spaghetti

Prepare the spaghetti by boiling about three pounds in salted water
for twenty minutes.

Stew a chicken in water until tender and pick it to pieces, adding
enough of the gravy to make a quart. Into this put four sliced
onions that have been fried in two ounces of butter, and one quart of
tomatoes. Stew for fifteen mi