wo; let
all heat and serve.

CREOLE CHICKEN

Cut two chickens in pieces for serving; sprinkle with salt and pepper.
Melt one-half cup butter; add one-half cup finely chopped onion; add
chickens, saute a golden brown, turning chickens to evenly brown; remove
chickens; add one-half cup flour; stir until well blended; then pour on
two cups chicken stock and two cups tomato puree; one mild red pepper,
finely chopped; one-half can mushrooms, drained and thinly sliced; one
cup finely cut celery; season with salt and pepper. Add chickens and
simmer until tender. Dispose on hot serving platter; surround with
sauce; garnish with parsley.

CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH

Mrs. M. Regan

One medium sized can of boneless chicken; one-half can of French
mushrooms; one heaping teaspoonful Indian currypowder; one large
tablespoonful of butter; two tablespoonfuls of sifted flour and two cups
milk. Put butter in chafing dish, when melted add flour; then milk
slowly, and salt and pepper to taste. When creamy add chicken cut fine
and chopped mushrooms; stir constantly until heated thoroughly and just
before serving add curry powder. Eat on hot toast.

SQUAB EN CASSEROLE

Mrs. W. D. Hurlbut

Wash squabs and stuff with boiled rice in which the cooked, minced
giblets of the squabs have been mixed; place in casserole and pour a
little melted butter over each squab; sprinkle with salt and pepper and
onion salt. Use the water in which the giblets were cooked for stock,
there should be one cup. Put in oven and bake until tender.

PIGEON PIE

Mrs. Culbertson

Dress, clean and truss six young, fat pigeons. Brown them richly in
tried out salt pork fat. Put in a Dutch oven or kettle, cover with
boiling water. Add two stalks celery, broken in pieces; a bit of bay
leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices of
carrot; two sprays parsley and simmer five to six hours or until tender.
Add one-half tablespoonful salt last hour of cooking. Remove pigeons;
strain liquid and thicken with one-fourth cup butter, cooked one minute
with one-fourth cup flour, stirring constantly, until gravy is smooth.
Arrange pigeon in a deep baking dish; pour over gravy and cover with a
baking powder crust, and bake in a hot oven.

A GOOD IMITATION OF MARYLAND FRIED CHICKEN

Mrs. J. G. Sherer

It may be made from rabbit. Choose a young tender rabbit; cut it into
pieces of desired size; put pieces in a pot, cov