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 two; 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.