e head and feet and then wash and parboil for eight minutes. Now
flatten well with a rolling pin. Rub with shortening and broil for
ten minutes. Garnish with bacon. Bacon or ham fat will give the bird a
delicious flavor.

CHICKEN A LA KING

Cut the breast of cooked chicken into one-inch pieces and then place
one and a half cups of thick sauce in a saucepan and add one cup of
mushrooms that have been peeled and cut in pieces and then parboiled
for six minutes in boiling water, and also

One green pepper, diced fine and parboiled,

Add

Yolks of two eggs,
Juice of one-half lemon,
One-quarter teaspoon of mustard,
One and one-half teaspoons of salt,
One teaspoon of paprika,

in the cream sauce. Also add the prepared chicken, the mushrooms and
then green pepper. Heat until the boiling point is reached and then
simmer slowly for ten minutes and serve on toast.

BREAST OF GUINEA HEN, TERRAPIN STYLE

Cut the breasts of two cooked guinea hens into one-inch blocks and
place in a chafing dish and add

Three cups of thick cream sauce,
One well-beaten egg,
One-half teaspoon of mustard,
One teaspoon of salt,
One teaspoon of paprika,
One large onion chopped very fine,
Three tablespoons of finely chopped parsley,
Juice of one large lemon,
Grated rind of one-half lemon.

Stir to mix thoroughly and add the prepared breasts of the guinea hens
and heat slowly until very hot. Serve on toasted waffles.

GUINEA HEN--POT PIE

Draw and singe the pair of guinea hens, removing the wings, thighs and
legs and leaving the breast whole. Break the back of the carcass and
then place in a deep saucepan and add seven cups of boiling water and
steam slowly until tender. Add

A piece of carrot,
One small onion,
One branch of celery

for flavoring and then lift and set the thighs and breast aside for
future use. Pick the meat from the back of the carcass and add to two
and one-half cups of the stock. Season and thicken slightly. Now place
the legs and wings in a casserole dish and add

One cup of peas,
The prepared gravy,
Four boiled onions.

Cover with a crust of plain pastry and bake in a moderate oven for
thirty minutes.

FRICASSEE CHICKEN

Draw and singe and cut the chicken. Wash and place in a deep saucepan
and cover with boiling water. Bring to a boil and add

One onion,
One small carrot,
Two branches of celery.

Cook slowly until tender and then thicken the