CHICKEN PAPRIKA
Say a five pound chicken—do it this way and see how you like it.
Slice four small onions. Put one-sixth pound of butter into pan, add onions and let cook over fire until soft and a light brown in color. Add two teaspoonsful of paprika and put in the chicken piece by piece, fitting into kettle; add 1¼ tablespoonsful of salt, cover tightly and cook until soft (two hours or more). Remove the chicken, and into the gravy add 1¼ tablespoonsful of canned tomatoes; shake in a tablespoonful of flour and stir well; add ¾ pint of sour cream and stir well over the fire. Strain over the chicken; heat again and serve.
LXXXIX
Henry van Dyke
FISH CHOWDER
I will say that I like to cook (and if I have good luck, to eat) a dish for which the following is the recipe:
First catch your fish with hook and line,—salmon, trout or bass, cod, haddock or blue-fish. Then obtain a good sized kettle and put into it, first a layer of sliced potatoes, then a fine sprinkling of fine sliced onion, then a layer of fat pork cut into small cubes, then a layer of fish, skinned and sliced, then a layer of crackers or thin pilot biscuit. Sprinkle salt and pepper on each layer according to taste. Repeat the layers from three to five times according to the size of your kettle. Fill the pot moderately full with water and put it on the fire to cook slowly. If the water gets low replenish it. You can tell when the dish is done by testing the potatoes or the fish with a fork. As a rule it should take about an hour to cook. Just before the end put in two or three cupfuls of milk. If your taste is slightly vitiated by contact with the world you may add a double spoonful of some spicy sauce. But for my part I like a chowder best au naturel.