Chicken Casserole, Southern Style

1 3-pound chicken

4 tablespoonfuls beef drippings

1 tablespoonful minced parsley

1 tablespoonful minced carrot

1 tablespoonful minced turnip

3 shredded green peppers

1 tablespoonful minced onion

1/4 cupful flour

11/2 cupfuls sifted stewed tomatoes

1 1/2 teaspoonfuls salt

1/8 teaspoonful pepper Few grains cayenne

2 to 3 cupfuls boiling stock

Dissect the chicken, roll in flour and brown it in the beef drippings, together with the vegetables. Put the chicken in layers in the casserole, sprinkling the vegetables and the flour, mixed with the seasonings, between each layer. Then pour over the tomato puree and stock to cover, put on the lid and bake an hour and a half to two hours in a moderate oven.

Chicken Casserole, Spanish Style

I 2- or 3-pound chicken or fowl 1 cupful finely-chopped tongue 1/2 cupful brown or uncoated rice

2 sweet peppers 1 cupful sifted canned tomato 1 tablespoonful butter Salt to taste

Dissect the chicken as in the general directions, arrange in a kettle, almost cover with water and simmer till tender. Then remove the skin, replace the chicken in the broth, add the tongue, the rice, the sweet peppers, boiled and minced, and a teaspoonful of salt. When the rice is tender, add the tomato and butter, and serve in a border of additional rice.

Chicken Pot Pourrie

1 4-pound fowl

4 tablespoonfuls minced ham

2 tablespoonfuls minced onion

1 shredded green pepper or pimento

1 teaspoonful salt

4 cupfuls stock or water

2 cupfuls stewed tomatoes

1 cupful spaghetti

1/4 teaspoonful pepper

Clean and disjoint the fowl. Melt 4 tablespoonfuls of butter or fresh drippings in a frying pan, add the onion, ham and fowl and cook until the latter is browned. Then put in a large casserole with the pepper, stock or water, the spaghetti and the tomato. Cover closely and bake gently till tender, about two hours. Season to taste with salt and pepper.

Chicken Pot Pourri

Chicken Pot Pourri.

Chicken Maryland

Disjoint two broilers, or "frys," or a three- or four-pound roasting chicken, as for fricassee. Roll in melted bacon drippings or butter, season with a little salt and pepper, then roll in flour and place skin side up in a dripping pan. Put a small strip of salt pork or bacon on each piece, set in a quick oven and, when the flour begins to brown, add a little water to the pan. Baste every ten minutes, and, after the chicken is well-browned, cover it. A double roaster is excellent for this purpose. Cook until the meat is tender, from forty-five minutes to an hour, and serve with White Sauce No. 2, made with equal parts of milk and cream.

Chicken Italian

1 fowl

6 green peppers

2 onions

2 cup fills tomato pulp Salt and pepper

3 tablespoonfuls olive oil

Boil the fowl till tender, then disjoint and skin it. Shred the peppers and onions and cook, till softened, in the olive oil. Add to the tomato pulp, season, and pour very hot over the chicken.