Council cook book

Gloves Cleaned, all lengths, 5c a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. ^ Phone West 926. Our wagons will call. 1955 Cbeslnul St. Chicken Casserole. Brown a roasting chicken whole in the oven for about one-half hour. Then put it into a casserole, with some butter or hot drippings, celery, young carrots, two onions, a bell pepper, and one cup soup stock. Cover and cook for about one hour. Serve on platter with some of the carrots that have been cut into fancy shapes around the chicken, and potatoes that have been pared into small balls and steamed. Over all pour the gravy. Chicken Country a la Solari. , Cut a chicken into eight pieces. Drop the pieces of chicken into some cold milk, season with salt, then dry them in flour and 4ay them in a frying pan with good butter; let them cook slowly in the oven, turning them occasionally, so that they will be nice and brown. When brown, remove them, and to the gravy add a tumbler of pure cream and some paprika ; mix well and let it cook for about ten minutes, until it gets rather thick, then strain and pour over the chicken and serve. Chicken With Spaghetti Prepare and truss a young chicken, as if for roasting. Put it in a casserole, and pour over it two tablespoons olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a W. F. ROBERTS ^'^'■^T^ " Poultry and Game in Season CHICKEN AND GAME 71 tablespoon butter, smoothed with one tablespoon flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve with grated Parmesan cheese. Chicken a la Italienne. Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in' a bowl containing one tablespoon olive oil, one teaspoon tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter, and fry in boiling fat. Drain on a brown paper, and serve with or without tomato or brown sauce. In some parts of Italy this dish is made of several kinds of cold meats, poultry, game, brains, etc. (the greater the variety the better), served on the same platter, and in Spain all kinds of cold vegetables are fried in batter and served together. Chicken Piquante. Cut up a chicken in small pieces. Cover with water, and stew until nearly tender; then add four medium-sized potatoes, cut in halves, and boil slowly. Half an hour before serving, fry, two sliced onions brown in two tablespoons hot fat; add the pulp of six large, sweet red peppers (soaked overnight and pressed through a colander) ; cook for two minutes, then add two tablespoons olive oil, and when very ""■ SPECIAU ART EXHIBITIONS During Winter and Spring in Our New Gallery Fine Selection of Mirrors, Framed and Unframed Engrravingrs and Photoerapha Suitable for Gifts. Framing and Gilding Objects of Art at HELQESEN'8, 2239 FILLMORE ST., near Clay hot add one cup of cheese, cut in small pieces. Stir until the cheese is melted, then pour over the chicken and potatoes and bring all to a boil, stirring to keep from burning. Serve very hot. Chicken a la Bordeaux.