This I know: The chicken is cut up and boiled in the water until tender. Should be cooked in a good sized flat bottom kettle. When the chicken is tender there should be enough of the stock to come up well around it, but not to cover it. Then put in with the chicken about a scant pint of well washed rice. This should be stirred ONCE, Sam says, and allowed to steam slowly an hour. Use plenty of pepper to season and salt to taste. Each grain of rice should be fat and juicy. Successfully made it is delicious.
Editor’s Note:—The Chicken Pilau recommended by Mr. Hays is delicious. A variation perhaps equally good, may be had by substituting broken spaghetti, or vermicelli for the rice.
LIII
Frank Ward O’Malley
RUM-TUM-TIDDY
“——has the best Welsh rabbit backed off the stove.”
Take one country home in New Jersey. One dependable apple-jack bootlegger. One cook who threatens to leave unless she can begin her nightly visits to her daughter in the village as early as seven-thirty o’clock.
Take three or four acquaintances who drop in for apple-jack cocktails just as your cook is about to put the steak on to broil. Then have your guests linger near the cocktail shaker until you, your wife and especially your delayed cook are approaching hysteria.
“Why not stay,” you now announce to your guests in desperation, “and we’ll all make a rum-tum-tiddy?”