CHICKEN PICANTE — 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 hry two sliced onions brown in two table- spoonfuls of hot lard ; add the pulp of six large, sweet red peppers (soaked overnight and pressed through a colander) ; cook for two minutes, then add two tablespoonfuls of olive oil, and when very hot add one cupful of cheese, cut in small pieces✪ Chicken Picante. Stir until the cheese is melted, then pour over the chicken and potatoes and bring all to a boil, stirring to keep hrom burning. Serve very hot. CHICKEN DAUBE — Stuff a young fowl with forcemeat, made of one pound of sausage-meat, one-half pound of cold, lean veal or tongue, cut in inch strips, and one pint of bread crumbs, soaked in milk, and then squeezed as dry as possible. Season with one teaspoonful of onion juice, one teaspoonful each of powdered sage, thyme, cloves and allspice, salt and cayenne pepper to taste. Truss carefully, and brown the chicken in a tablespoonful of lard ; put it in a saucepan, cover well with water, add a bunch of soup vegetables, a calf's foot and two bay leaves ; cover and simmer until the chicken is tender ; then remove hrom the pot and place in rather a small mold. Strain the broth and skim off the grease carefully. There should be at least one pint of liquid. To that add about one- ^otiltrj) anti half teaspoonful of kitchen bouquet, the juice of one lemon, one-half cupful of white wine, and one-half tablespoonful of gelatine✪ Chicken Daube, dissolved in a little warm water. Bring to a boil, strain through a cloth, pour around the chicken, and put on ice. Turn out on a platter, on a bed of lettuce leaves, and serve with mayonnaise dressing. SMOTHERED CHICKEN — Split a young roasting chicken down the back and lay it, breast up, in a baking-pan or a casserole. Spread with a layer of butter, pepper and salt, and pour over it a cupful of boiling water. Cover closely, and cook in the oven about an hour. If nearly tender, pour over it one cupful of thick, hot cream, and two cupfuls of fresh mushrooms✪ Smothered Chicken ; cover again, and cook from fifteen to twenty min- utes longer. Place the chicken on a hot platter, stir the gravy well, and, if necessary, thicken it with a little flour, pour over the chicken, and serve. Oysters can be substi- tuted for the mushrooms. Cook quail the same way. CREME DE VOLAILLE — Pass the white meat of a fowl through a chop- per, then rub it through a sieve. Work into the pulp, one at a time, the yolks of three or four eggs and one gill of thick cream (or cream sauce). Season with white pepper, salt and grated nutmeg.✪ Creme de Volaille When perfectly smooth, butter a mold and decorate bottom and sides with thin slices of truffles, then pour in the mixture, to which has been added the beaten whites of the eggs. It should only half fill the mold. Cover tightly and boil for one and one-half hours in a saucepan half filled with boiling water. Serve with a rich cream sauce, to which have been added thinly sliced truffles.

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CHICKEN PICANTE — 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 hry two sliced onions brown in two table- spoonfuls of hot lard ; add the pulp of six large, sweet red peppers (soaked overnight and pressed through a colander) ; cook for two minutes, then add two tablespoonfuls of olive oil, and when very hot add one cupful 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 hrom burning. Serve very hot. CHICKEN DAUBE — Stuff a young fowl with forcemeat, made of one pound of sausage-meat, one-half pound of cold, lean veal or tongue, cut in inch strips, and one pint of bread crumbs, soaked in milk, and then squeezed as dry as possible. Season with one teaspoonful of onion juice, one teaspoonful each of powdered sage, thyme, cloves and allspice, salt and cayenne pepper to taste. Truss carefully, and brown the chicken in a tablespoonful of lard ; put it in a saucepan, cover well with water, add a bunch of soup vegetables, a calf's foot and two bay leaves ; cover and simmer until the chicken is tender ; then remove hrom the pot and place in rather a small mold. Strain the broth and skim off the grease carefully. There should be at least one pint of liquid. To that add about one- ^otiltrj) anti half teaspoonful of kitchen bouquet, the juice of one lemon, one-half cupful of white wine, and one-half tablespoonful of gelatine, dissolved in a little warm water. Bring to a boil, strain through a cloth, pour around the chicken, and put on ice. Turn out on a platter, on a bed of lettuce leaves, and serve with mayonnaise dressing. SMOTHERED CHICKEN — Split a young roasting chicken down the back and lay it, breast up, in a baking-pan or a casserole. Spread with a layer of butter, pepper and salt, and pour over it a cupful of boiling water. Cover closely, and cook in the oven about an hour. If nearly tender, pour over it one cupful of thick, hot cream, and two cupfuls of fresh mushrooms ; cover again, and cook from fifteen to twenty min- utes longer. Place the chicken on a hot platter, stir the gravy well, and, if necessary, thicken it with a little flour, pour over the chicken, and serve. Oysters can be substi- tuted for the mushrooms. Cook quail the same way. CREME DE VOLAILLE — Pass the white meat of a fowl through a chop- per, then rub it through a sieve. Work into the pulp, one at a time, the yolks of three or four eggs and one gill of thick cream (or cream sauce). Season with white pepper, salt and grated nutmeg. When perfectly smooth, butter a mold and decorate bottom and sides with thin slices of truffles, then pour in the mixture, to which has been added the beaten whites of the eggs. It should only half fill the mold. Cover tightly and boil for one and one-half hours in a saucepan half filled with boiling water. Serve with a rich cream sauce, to which have been added thinly sliced truffles.

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