Boil chicken until tender; when done remove the bones and cut meat into small cubes. Put chicken back into liquor, add six tomatoes and six small onions, salt, pepper, a teaspoonful of sugar and a tablespoonful of butter. Cook all fifteen minutes and serve on toast.

Hungarian Chicken Goulash

Boil two chickens until tender enough to fall from the bones. Put meat into a stone jar and pour over it one and a half pints of cider vinegar which has been mixed with half of the water in which the chickens were boiled; add a few whole spices, if desired. This will be ready in two days, and is good for luncheon or supper.

Pickled Chicken

Cut up two chickens and boil them with very little water until the meat drops from the bones; remove the bones and skin and chop the meat coarsely; return it to the liquor and season with salt and pepper; bring to a boil and turn into an oblong bread pan. When cool, this will turn out as jelly, and may be sliced.

Pressed Chicken

Prepare two young chickens, cut, ready for serving; season with salt and pepper and fry in butter; remove the seeds of eight red peppers; cover them with water and boil until soft; mash and rub through a sieve; add one teaspoonful of salt, one onion and two cloves of garlic, finely chopped; add this to the chicken with three cupfuls of boiling water; cook until done. When ready to serve remove the chicken and thicken the liquor with three tablespoonfuls each of butter and flour, rubbed together.

Chicken, Southern Style

Melt three tablespoonfuls of butter, add four and one-half tablespoonfuls of flour, and stir until thoroughly blended (a wire whisk being the best utensil to use for this purpose), then pour on gradually, while stirring constantly, three-fourths of a cupful each, of chicken stock and rich milk. When the boiling point is reached add one and one-half cupfuls of cold cooked chicken cut in dice, and season with one-half of a teaspoonful of salt, one-eighth of a teaspoonful of celery salt, and a few grains of cayenne. Let stand in a double boiler twenty minutes, that the chicken may absorb the sauce.

Creamed Chicken

A delicious dressing for turkey or chicken is made with one cup sausage meat, mixed with two cupfuls bread crumbs; season with pepper and salt; no butter is needed.

As a dressing for duck, take one cupful mashed potatoes, three cupfuls bread crumbs and five or six stalks celery, chopped finely; add one onion, chopped; add butter, salt and pepper to taste.

For roast veal, one-half pound of chestnuts, finely chopped; three cupfuls bread crumbs, slightly browned; butter, salt and pepper to taste. Moisten with milk. This must be well seasoned.