The new Annie Dennis cook book

Cook as many chickens as may be needed until very tender, in water enough to have one teacupful of broth to each chicken. When tender chop the chicken fine, season to taste with salt, pepper and lemon juice. Place in a square pan, or individual moulds, then slices of green peppers; in the peppers place thin slices of stuffed olives. Warm the chicken broth, dissolve a teaspoonful of gelatin to each teacupful of the broth, mix with the chicken and cover the pepper and olives a half inch thick. Then over the top sprinkle almonds parched and crushed. Set on ice to congeal. Serve on lettuce leaf, with mayonnaise or slice of lemon. Chicken a la Marengo , 1 3-lb. chicken i^ cupful brown sauce 6 mushrooms sliced l teaspoonful salt ■^ cup stewed tomatoes A few truffles 1 small onion minced Clean and dress and cut the chicken in small joints ; dry it carefully and fry to a good brown in olive oil or butter. Place in a braiser with seasonings and vegetables, cover closely and simmer for half an hour, adding more water as it boils away. Serve on a chafingdish. Garnish with croutons of puff paste and poached eggs. Chicken Pilau Wash the quantity of rice to be used and slightly brown in a frying pan with butter. The rice while browning will have to be stirred constantly. Boil the chicken in water enough to cook the rice. Then add the browned rice. Boil until the rice is done and almost dry. Season with any desired seasoning, cloves, coriander seed, allspice, cinnamon and whole peppers may be used, if liked, by placing in a bag and boiling with the chicken, being careful to remove before putting in the rice. Place the chicken in a dish, cover with the rice and garnish with crisp strips of bacon and sliced hard boiled eggs. Fried Chicken With Mayonnaise Cut a young chicken as for frying. Put in a frying pan with four tablespoonfuls of olive oil. (Melted butter or other cooking oils will answer, if preferred.) Let the chicken brown on a moderate fire, then add a tablespoonful of sifted flour. When the flour is smoothly over the chicken, add a pint of water and a tablespoonful of butter. Let simmer for half an hour. Then add one small can of button mushrooms, halved. Season with salt, pepper, a teaspoonful of sugar and one small onion. Cook five minutes, then remove the chicken, placing it on the serving dish. Reduce the dressing by boiling quickly a few minutes, pour over the chicken and garnish with narrow strips of toast and parsley. Beat into this two eggs, one level teaspoonful of salt, and half a level teaspoonful of pepper, one blade of celery chopped fine, or, if preferred, half teaspoonful of finely chopped onion. Place in a stewpan one teaspoonful of lard, and when thoroughly hot turn in the dressing and cook twenty minutes, stirring just enough to keep from browning to the bottom. Spring Chicken Dressed as Terrapin Boil two young chickens whole, cut in pieces and put in a saucepan with a pint of soup stock and add a tablespoonful of butter; season with salt and pepper. When hot, stir in a beaten egg, two hard boiled eggs chopped fine, a glass of currant jelly, and the juice of half a lemon. Take up and serve with currant jelly. Smother-Broiled Chicken