out five pounds in all; good fat yellow hens are
the best. Put in a good sized pot and put in cold water enough to cover
about two inches over all; cover and let heat very slowly; stew until
meat can be picked from the bones. When the liquor the chicken is cooked
in becomes cold, remove all fat and save to make stew in. Cut up six
fair sized potatoes; one large onion; two large green peppers; one clove
of garlic; one can of mushrooms; one can tomatoes; one can of peas; one
bottle of little stuffed olives. Remove meat from chicken bones, then
put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom
through and add one wineglass each of olive oil and good white wine;
three fair sized bay leaves; a large pinch of thyme; a few sprigs of
parsley; salt; celery salt; black pepper and tobasco sauce to taste.
When potatoes are done, add one large tablespoonful butter, put in the
chicken meat and the stew is ready to serve. Have plenty of toast to
serve chicken on. This will serve sixteen people and may be made the day
before.

CURRY OF CHICKEN EN CASSEROLE

Mrs. W. P. Hilliard

Clean, singe, dress and cut up a three and one-half pound chicken as for
fried chicken; melt one-third cup butter in an iron frying pan; sprinkle
chicken with salt and pepper; arrange in hot frying pan and cook ten
minutes, turning so as to brown evenly; add giblets; continue cooking
ten minutes longer. Arrange chickens in a hot casserole with one thinly
sliced onion; one-half tablespoonful salt, and broth or boiling water to
cover; cover casserole and simmer in oven until chicken is tender.
Remove chicken; strain liquor; melt one-fourth cup butter; add two
tablespoonfuls flour, mixed with two tablespoonfuls curry powder; stir
until smooth. Add strained liquor (there should be two cups); one-third
cup currant jelly and salt to season. Turn one-half of sauce into
casserole; arrange chicken over sauce and cover with remaining sauce.
Serve in casserole. Serve boiled rice with chicken curry.

SALMI OF DUCK

Mrs. S. E. Baumgardner

Cut cold roast duck in pieces and heat in the following sauce: One
tablespoonful butter; one small onion chopped fine; a stalk of celery
and one sliced carrot; saute until brown then add one tablespoonful
flour; two cups water; a bayleaf; a spray of parsley; a few cloves and
salt and pepper; let cook a few minutes. Strain, put in the duck; add
six olives sliced lengthwise; a small can of mushrooms, cut in t