k brown, then add

One and one-half cups of chicken stock,
Two large onions, chopped very fine,
Two tablespoons of catsup,
One tablespoon of Worcestershire sauce,
Three-quarters teaspoon of curry powder,
One teaspoon of salt.

Cook gently to the boiling point and then add one cupful of shredded
chicken meat and the prepared rice. Heat slowly until very hot and
then turn on a hot platter and garnish with finely shredded parsley,
then serve.

HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS

Singe and draw the chicken and then cut as for fricasseeing. Now place
the back of the carcass, giblets and the thighs and legs in a saucepan
and cover with cold water. Bring to a boil and then turn into a
colander and place under cold running water. Then drop into a saucepan
containing boiling water and cook for ten minutes. Blanch in the
colander under cold running water. Repeat this three times and then
add the balance of the chicken and cook slowly until tender. Cool in
the liquid. Pick the meat from the neck and back of the carcass and
mince the giblets fine. Put the skin through the food chopper. Use
this for chicken loaf.

CHICKEN LOAF

Use two cups of mince prepared from the skin, giblets and meat from
the carcass.

One and one-half cups of cold cooked oatmeal,
One onion, grated,
One-half teaspoon of powdered thyme,
One-half teaspoon mustard,
Three teaspoons of salt,
One and one-half teaspoons of paprika,
Two green peppers chopped fine,
Four tablespoons of chicken fat,
One egg,
One-half cup of chicken stock.

Mix thoroughly and then pour into a well-greased and floured
loaf-shaped pan. Set this pan in a larger one containing hot water.
Bake in a moderate oven for one and one-quarter hours. Serve hot
with a cream, tomato or brown sauce, or serve cold with a garnish of
asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.

ROAST CHICKEN

Prepare the chicken. Fill with

Two stalks of celery,
Two onions,
One cupful of bread crumbs,
One fagot of potherbs,
Two tablespoons of butter, or shortening,
One egg.

Put the celery, onions and potherbs through the food chopper. Mix
bread crumbs, butter and beaten egg. Fill into the chicken and then
sew the opening. Shape and roast in a moderate oven for twenty minutes
to the pound. Baste every ten minutes the first half hour, then every
twenty minutes until the chicken is cooked.

ENCHILDAS