Four tablespoons of salad oil,
Two tablespoons of vinegar,
One tablespoon of water,
One teaspoon of salt,
One-half teaspoon of paprika.

Heat in a double boiler to the scalding point and then drop in the
yolk of an egg. Stir until thick. Use at once. If it should curdle,
add one tablespoonful of boiling water and stir constantly until
thick.

RAVIGOTTE SAUCE

Chop very fine sufficient parsley. To measure

One-half cup,
One large green pepper,
One onion,
One leek.

Place in a bowl and add

One cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Two teaspoons of lemon juice.

Blend well to thoroughly mix.

BROILED CHICKEN, BACON GARNISH

Select a plump broiler and then singe. Then split down the back and
draw. Wash well. Remove the breast bone. Place in a frying pan, the
split side down, and add one cup of water. Cover closely and then
steam for ten minutes. Now rub well with shortening. Dust very lightly
with flour. Broil for twenty minutes, turning every four minutes; lift
to a hot platter, brush with melted butter and garnish with bacon.

EMINCE OF GIBLETS

Cook the giblets and neck, then cool. Mince fine and add two
hard-boiled eggs and one and one-half cups of cream sauce, and

Two tablespoons finely minced parsley,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Heat to boiling point and then simmer slowly for ten minutes.

CHICKEN POT ROAST, CEDAR HOLLOW STYLE

Select a fat stewing chicken and then singe and draw. Wash and wipe
with a clean cloth. Place in a fireless cooker or cook until tender.
Now rub with shortening and dust with flour and brown in hot fat in a
deep saucepan. Turn the chicken frequently so that it can be browned
on all sides. When the chicken is nicely browned, add

Four tablespoons of flour,
Three cups of chicken stock,
One-half cup of grated carrot,
Two green peppers chopped fine,
One-half cup of finely minced onions.

Simmer slowly for one-half hour. Season and serve.

CHICKEN AND RICE CURRY

Wash one-half cupful of rice in plenty of warm water and then drain.
Rinse again and then place in a saucepan and add two and one-half cups
of boiling water. Cook gently until the grains are soft and the water
absorbed. Now place

One teaspoon of bacon or chicken fat,
Three tablespoons of flour

in an iron frying pan and brown carefully until a dar