Hungarian Chicken Or Paprika Huhn

Put 1 heaping tablespoon of dripping in a tight stew-pan, add 2 good-sized onions, sliced thin, and left in long strips. When slightly colored, add 1/2 teaspoon of Hungarian pepper or paprika, mix well and let them brown. Then add the chicken, cut in pieces, and salted and peppered. Brown well, turning often. Then add stock or water, till nearly covered. Stew until tender. Just before serving, take out the meat, put on a hot platter, and add a full cup or more of thick, sour cream. Just let it scald, but not boil, pour over the chicken, and serve at once. - Mrs. B. Gross, 533 E. 43rd St., Chicago, 111.

Italian Chicken

Boil a whole chicken in lightly salted water until tender. While cooking, dip out into a granite kettle a pt. of broth and put with it 1 sliced onion, 1 tablespoon of butter,; salt and pepper, and 1/2 cup of macaroni, broken into bits. Cook till water has nearly boiled away, add 1 cup of milk and cook slowly, till the macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to 1 pt.; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on the top sprinkle a little grated cheese. - Mrs. E. D. Kelley, Winnetka, 111.

Chicken And Macaroni

Boil 1/2 a package of macaroni or spaghetti tender; drain, drop into cold water and drain again. Lay on a biscuit board and cut into pieces about 1/2 inch long. Thicken a pan of chicken stock with a tablespoon of flour rubbed into 1 of butter. Stir into this a cup of cold boiled or roast chicken, chopped fine, and the cold macaroni. Last of all, beat in slowly a whipped egg, remove from the fire, season to taste, turn into a greased pudding dish, sprinkle crumbs over the top and bake for 1/2 hr. Serve with grated cheese. You may use veal if you have no chicken. - Mrs. Joseph King, Kenilworth, 111.

Minced Chicken In Green Peppers

Mince enough cold chicken to make a cupful, and stir into it 1 tablespoon of minced ham and 1 of melted butter. Season to taste. Cut the stems from green peppers, so that they will stand upright. Cut off the tops of the peppers, remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a baking-dish, pour about them a cup of chicken stock and bake 1/2 an hr. - Mrs. E. D. Bennett, Bartlett, 111.

Chicken Minced On The Half Shell

Cut fine sweet peppers in half lengthwise; remove core and seeds, taking care not to touch the sides of the peppers, and soak for an hr. in cold water, slightly salted. Mince fine the cold meat of a chicken, and add to it one-fourth as much fine crumbs as you have chicken, moisten with gravy or sauce; fill the peppers, sprinkle fine "crumbs over the top, dot with bits of butter, bake 1/2 an hr., then brown. - Mrs. Allan George, Park Ridge, 111.

Chicken With Mushrooms

Cover 1/2 pt. of mushrooms, cut into small bits, with hot water and cook 5 minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a cup. Thicken with a tablespoon of flour, rubbed smooth with 1 of butter. Season with a saltspoon of salt and 1/2 as much of white pepper. Add the mushrooms and 1 lb. cold roast chicken, cut into dice shape; cook 3 minutes, stirring constantly. Serve on a hot platter. - Mrs. E. D. Kelley, Winnetka, 111.