REAL COTTAGE CHICKEN Mrs. F. W. Waddell
Boil one package of macaroni in salted water in the usual manner. Use three or four pounds chicken. Place in Dutch Oven whole. After browning, four tablespoonfuls of butter with a little parsley cover tightly and simmer forty-five minutes. Remove cover and add salt and pepper. When sufficiently cooked, so that the fowl will slip from the bone, turn out fire and let cool. Remove bones and place in receptacle once more. Add one pint of pure cream, the macaroni previously cooked, and let boil up just three minutes, and let stand until ready to serve. Better to stand for an hour.
BOUCHEES A LA REINE Mrs. Robert Woods
Take good sized young hen and boil it. When done take all the meat, chop it, but not too fine and keep the "bouillon." Have ready some mushrooms and truffles cut in small pieces. Fry an onion in hot lard, add flour and brown well; in this throw your meat, mushrooms and truffles. Give two or three turns in the pan and add the bouillon to make the sauce. Do not make it too thin. Season with a little pepper. The small "pates" are ordered from the confectioner and are kept warm until needed. When the filling is done and you are ready to serve, fill each pate with the stew and send warm to the table.
CHICKEN IN ASPIC Mrs. E. S. Bailey
Draw one large chicken; boil until meat drops from bones and there is about one pint of liquid. Chop chicken and add a teaspoonful of salt and one-half teaspoonful pepper; also one tablespoonful of celery salt. Hard boil three eggs and soak one-half package gelatine five minutes and add to hot liquid. Chill mold and put in layer of chicken and three eggs and put balance of chicken in. Then pour the liquid on mold and chill.
CHICKEN TERRAPIN FOR SIX PEOPLE Mrs. J. P. Cobb
One cup of chicken cut the size of an egg; one cup of canned mushrooms; make a cream sauce of the chicken stock; when this is boiled up, add the chicken and mushrooms, yolk of one egg beaten, one teaspoonful of Worcestershire sauce, teaspoonful sherry. Serve on platter with whipped cream or brown with bread crumbs.
SPANISH CHICKEN Mrs. Lester Tennant
Cut up two chickens, about 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.