The Portland Woman's Exchange Cook Book

3 lbs. fat pork, ground fine, and mixed well with 2 rounding tablespoonful salt. V/2 rounding tablespoonful sage. 1)4 tablespoonful pepper. Put in a little water to mix it. Have the spider hot when you put in the sausages. Mrs. H. W. Corbett. Kidney Stew. Two beef kidneys cut in small pieces. Pour cold water over and as it boils pour off and repeat. The third time let it simmer slowly for two hours. Add 2 onions, chopped fine, and cook 1 hour. A few minutes before serving add 1 glass sherry. Thicken with flour and serve on hot toast. This may be varied by adding curry. Both are excellent. Mrs. H. E. Blossom. Chicken Asparagus. Cut a chicken into quarters and put into a saucepan with a little butter to fry. When it begins to steam dust over with a little flour and fry to a pale brown, now sprinkling over a teaspoon of chopped parsley and a little salt. Take a couple bunches of asparagus, break off the tender parts, wash them well in salted water, boil slightly in more salt water, and drain. Put a lump of butter and 1 tablespoon of cream into a saucepan over a slow fire, place half the asparagus on top, dust with pepper, and then arrange the pieces of chicken over it; cover with the remainder of the asparagus and put a few pieces of butter on top. Pour over all 1 breakfast cup of cream and stew gently till done. Turn the whole out into a dish, garnish with croutons of fried bread and serve. La Grange, Ills. Cazuela (South American Dish). Cut large chicken in pieces, and fry in hot lard until light brown. Then put the chicken in a saucepan with 1 onion, 4 or 5 potatoes cut in halves, 1 cup of corn, 2 tablespoons rice. 2 or 3 small pieces of pumpkin, salt, pepper, parsley. Cover with boiling water and boil for 1½ or 2 hours. Just before serving mix the yolk of an egg with some cold milk; pour a little of the broth in gently, and when it is mixed pour the rest of the cazuela over it. Mrs. L. H. Tarpley. Boiled Chicken With Celery Sauce. Make a stuffing as usual, adding 1 cup finely chopped celery. Stuff the chickens, tie in a cloth, and boil in just enough water to cover them, with 2 stalks of celery. Take 1 pint of the stock, 1 pint of cream, stir them into 2 tablespoons of flour and the yolks of 2 eggs. Pour some of this sauce over the chickens when served, and put the remainder in the sauce-boat. Mrs. Charles Scadding. Chicken Chartreuse. Mix 1 cup of cooked chicken, or veal, minced very fine, with 1 teaspoon of chopped parsley, !4 teaspoon of salt, 2 tablespoons of tomato juice, Yi teaspoon of onion juice, 1 beaten egg and a dash of pepper. Grease a mold, and line it 1 inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for 45 minutes. Remove from mold and serve on hot platter, with tomato sauce poured about the chartreuse. Chicken — Country Style. Cut the chicken into 8 pieces, and drop into cold milk, salted. Dry them in flour, and fry in hot butter, slowly in the oven, turning them as they brown, until they are thoroughly cooked. Remove them from the pan, pour into the gravy a cup of pure cream, and some paprika. Let it cook for about 10 minutes, until it gels rather thick, strain over chicken and serve. £. E. Parker. Chicken Escoffier. Joint a young chicken, and braise on a slow fire until slightly brown. Then add 1 quart of thick sour cream, and let simmer slowly until done, about 35 minutes. Rub together 1 tablespoon butter, and 1 ounce of flour, and add to gravy, stirring constantly. Stir in the juice of Yi lemon, and season with paprika. A few fresh mushrooms added before serving is an improvement. Mrs. Scott Brooke, Chicken Saute Arena.