The home cook book

This is a Spanish receipt. It is good for using up left-over chicken. Boil three large red peppers until tender. Take out and throw away the seeds in which lie the strength of the peppers, add an onion, and chop fine with the peppers. Mix two teaspoons of flour with two of butter, thin with half a cup or a small cup of milk. Bring to boil together with the minced peppers and add a cup of chicken chopped fine. Serve hot. REMNANTS OF COLD CHICKEN Cut the meat in small pieces as if for a salad. Rub a tablespoon of flour in a tablespoon of butter, add a tablespoon of minced onion and the same amount of parsley or minced celery, and stir all into a cup and a half of new milk heated in a double-boiler. When the milk thickens salt and pepper to taste, and stir in the diced chicken and let it heat through. Have small pieces of toast, put the chicken on the bread and serve. CHICKEN WITH RICE AND SAFFRON AN ITALIAN DISH Boil a six-pound chicken with two minced onions, one minced red pepper, and two minced sweet peppers. Boil until the chicken is very tender. After removing the chicken add one pound of rice to the boiling broth. Boil for thirty minutes until the rice absorbs almost all the broth. Stir in one tablespoon of butter, one can of French mushrooms, and the minced cooked giblets. Add one heaping tablespoon of saffron powder, stirring through the rice. Pile the rice in a mound on a flat dish. Carve the chicken and lay in a border about the rice. SPANISH CHICKEN Cut up as for fricassee a fowl, and put on to cook in hot water to cover it. Take a dozen dry red peppers, cut out the seed, and then cut up and boil twenty minutes or half an hour till tender. When cooked moisten them with a little of the chicken broth and put through a sieve. In a saucepan in which you have a large spoon of hot lard slice two good-sized onions and let them fry. When brown add the peppers, and the chicken, which you have salted in its cooking and which must be thoroughly cooked and tender, and also add half a cup of the chicken broth. Thicken the rest of the broth, pour in the saucepan, and let the whole simmer over a gentle fire for fifteen or twenty minutes. Serve on a hot platter. STEWED CHICKEN WITH DUMPLING Cut the chicken for stewing, roll each piece in flour and brown in two tablespoons of hot dripping in a deep saucepan or casserole. Add quarter of a pound of lean boiled ham which you have cut in small pieces, one large minced onion, one bay leaf, two minced bell peppers, one minced red pepper, half a teaspoon of rosemary, half a teaspoon of thyme, and a clove of minced garlic. Fill the 'casserole with water and allow all to simmer about two hours, until the water has cooked down to a rich gravy. Make the dumplings by creaming one teaspoon of butter with two beaten eggs. Add one teacup of flour and one teaspoon of baking powder. Mix to a soft dough, as soft as may be to roll out on the board. Roll and cut the dough in cubes one inch in size. Drop these cubes in the boiling stew fifteen minutes before serving. They will rise to cubes two inches in size. CHICKEN TERRAPIN A WASHINGTON DISH FOR FESTIVAL DAYS