Clean and cut the chicken as for Brown Fricassee. Put it in a stewpan, partly cover with boiling water, and simmer gently until tender (a young chicken about an hour and a quarter, an old one two hours to two and a half). When about half done, add a teaspoonful of salt. When the chicken is done, dish it as directed for a fricassee. Moisten two tablespoonfuls of flour with a little cold water, stir it into the liquor in which the chicken was boiled; then stir continually until it boils, add salt and pepper to taste and a half-cup of good cream. Take it from the fire, add the beaten yolk of an egg, pour it over the chicken, and serve.

Chicken Au Supreme

This is a white fricassee made from the breasts of chickens only. Take a pair of chickens, clean as directed; detach the flesh from each side of the breast bone carefully in two long pieces, called fillets. In two chickens you will have four pieces. Cut the remainder of the chicken as you would for a fricassee, put it in a saucepan and nearly cover with cold water; add one small onion, sliced, one bay leaf, four cloves, and a blade of mace. Cover, and bring slowly to a boil. Now place the fillets carefully over the top of this, and simmer gently until tender (about one hour), sprinkling them with salt, when half done. When done, dish the fillets tastefully, and stand in a warm place while you make the sauce.

The Sauce

Put one large tablespoonful of butter in a frying-pan to melt, then add one tablespoonful of flour. Mix until smooth; add a half-pint of the liquor in which the chickens were cooked, stir continually until it boils, then add salt and pepper to taste, and take from the fire; add one tablespoonful of cream, the yolks of two eggs, and a tablespoonful of chopped parsley. Pour over the fillets, and serve.

This may be served plain, with truffles, mushrooms, or a border of rice.

The dark meat may be used for croquettes, cecils, Italian chicken, or chicken terrapin.

Chicken A La Marengo

Clean and cut up a young chicken as for fricassee. Put two tablespoonfuls of olive oil in a fryirtg-pan and place it over a good fire; when hot, put in the chicken, and turn and cook until every piece is nicely browned, then add a sprig of parsley, a bay leaf, one slice of onion, a half-teaspoon-ful of salt, a quarter-teaspoonful of black pepper, and five mushrooms chopped fine. Stand over a more moderate heat, and cook slowly until tender (about three quarters of an hour). Dish, and serve with cream sauce.

Pilaff Of Chicken

1 four-pound chicken 1/2 cup of rice 1 teaspoonful of salt

Clean and cut the chicken the same as for a fricassee. Put it in a stewpan, half cover it with boiling water, and set it on a moderate fire to simmer. Now wash the rice, add it to the chicken, also the salt, and let all simmer until the chicken is tender. Make a tomato sauce. Dish the chicken and rice together, and pour over it the tomato sauce.

This dish is very nice made from cold pieces of chicken or mutton.

You may also use macaroni instead of rice.

Brunswick Stew (Mrs. Cobb, Of Richmond, Va.)

1 chicken (four pounds) 4 medium-sized potatoes 1 pint of grated corn 1/2 pound of lean ham 1 tablespoonful of chopped parsley

1 quart of tomatoes

1 pint of very tender Lima beans 1 large onion 1/4 pound of butter 3 quarts of boiling water

Salt, cayenne and black pepper to taste

Draw, singe, and cut up the chicken as for a fricassee. Put it in a large saucepan with the boiling water, the onion sliced and ham cut into dice. Cover the saucepan and simmer gently for one and a half hours. Then add the salt, the tomatoes peeled and sliced, the potatoes pared and cut into quarters, the corn, beans, parsley, cayenne and black pepper. Cover again and simmer one hour longer; then add the butter cut into bits and rolled in flour, stir five minutes over the fire, and serve.

Great care must be taken or the stew will scorch. Keep it over a very moderate fire, and stir frequently from the bottom of the saucepan.

This stew, if carefully prepared, is most delicious. It may be made in winter from the canned vegetables; but, of course, is not so good.

Curry Of Chicken

Clean and cut the chicken the same as for a fricassee. Put two ounces of butter into a frying-pan. Cut one small onion into slices, add it, with the chicken, to the butter, and fry until a golden brown; then skim the chicken out of the pan, carefully put it in a stewing-pan and partly cover with boiling water, add a half-teaspoonful of salt, and simmer gently until the chicken is tender (about one hour). When done, add to it a teaspoonful of sugar and the juice of half a lemon. Mix one even tablespoonful of curry powder and one of flour, with a little cold water, to a smooth paste, and add it to the chicken. Stir continually until it boils. Serve with boiled rice heaped around it; or, a teaspoonful of curry powder may be added to a white fricassee or a plain stew.