European and American cuisine

Mix 1 tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook a few minutes ; add lYt cupfuls giblet broth (made from the giblets of the chicken), cook 5 minutes ; add a little sugar, color, and strain through a fine sieve. Beturn chicken and vegetables to the casserole, pour over the gravy, cover and set the casserole for a few minutes in a hot oven. Serve in the casserole. Spring chicken may be put whole In the casserole, or cut in quarters. All kinds of birds and meats may be cooked in the casserole the same way. A piece of beef from the porterhouse 3 to 4 inches thick is excellent cooked in this way. The meat is freed from bone, tied into a round shape, and cooked and finished the same way as the chicken. If the meat is wanted rare it will take from 30 to 40 minutes, longer if wanted well done. Paprika Chicken.— Cut 2 well-cleaned chickens of 2Ys pounds each into 6 pieces each ; season them with salt ; cook 2 ounces butter with Ys cupful chopped onion 5 minutes without browning ; add 1 teaspoonf ul paprika and the chicken ; cover and cook 20 minutes, stirring often, then add 1 pint sour cream, cover the saucepan tightly, and place it in a medium hot oven till the chicken is done. Shortly before serving, lay the chicken on a hot dish, free the gravy from fat, mix 1 tablespoonf nl cornstarch with Ys cupful cold water, add it to the gravy, stir and cook a few minutes ; add sufficient giblet broth to make a creamy sauce, cook 5 minutes, and strain the sauce over the chicken and garnish with croutons. One half pint of canned tomatoes may be added to the chicken while cooking. In place of cream, giblet broth may be added. Smothered Chicken. — Truss a well-cleaned young chicken of 37t pounds in weight, and season with salt and pepper. Fry 4 ounces fine-cut larding pork till straw color ; add 1 tablespoonf ul butter and the chicken, turn often and let it brown on all sides; then add V^ pint giblet broth or boiling water and 1 onion, cover the saucepan tightly, place in the oven and cook till done ; 10 minutes before serving lay the chicken on a hot dish, free the gravy from fat, add 1 tablespoonful dissolved cornstarch, stir and cook a few minutes ; add sufficient broth or water, make a creamy sauce, cook till clear, strain, and serve with the chicken. Fried Chicken with Hominy.— Mix in a double boiler 1 cupful hominy with 1 cupful cold water; add 4 cups of boiling water, 1 teaspoonful salt, and Y, tablespoonful lard or butter; cook 1 hour, then pour the hominy into shallow tin pans ; when cold, turn the hominy out of pan on to a board, cut small diamond shapes from it, dip them first in flour, then in beaten egg, and last in bread crumbs ; fry them in a basket in deep fat. Cut a young chicken into 6 or 8 pieces, season with salt and pepper, roll them in flour, and fry light brown in deep, hot fat; lay the chicken in a pan and finish cooking in the oven. Dress the hominy and chicken on a hot dish and serve with cream sauce. Chicken Fillets.— How to prepare for Entries.— Select young plump chickens, singe, draw, and wash them ; remove the skin from the breasts so that the fillets lay bare ; make an incision on