The Twin-city housewife

Cut two pounds of meat in small pieces, put in a frying pan with three tablespoons hot lard and cook until slightly brown. Add two buttons of garlic and two medium sized onions cut fine and cook twenty to thirty minutes; next add two ripe tomatoes, salt and pepper to taste and two tablespoons Gebhardt's Eagle Chili Powder, mixing latter thoroughly with one-half cup hot water. Let boil until meat is very tender, adding hot water as needed. It should be made with considerable amount of gravy. Serve with rice, spaghetti, or kidney beans.—Mrs. J. K. Pepper. forty-tw THE TWIN-CITY HOUSEWIFE Poultry and Game Barbecue (See Meats.) Brunswick Stew Take one chicken or two squirrels, cut up and put over the fire, with one-half gallon of water. Let stew until the bones can be removed. Add one-half dozen large tomatoes chopped fine, one pint of butter beans, corn cut from one-half dozen ears and four good-sized Irish potatoes, sliced. Season with butter, pepper and salt, and cook until thick enough to be eaten with a fork—Mrs. R. D. Moseley. Blanquette of Chicken To a cream sauce add one pint of cooked chicken, cut into dice; one tablespoon of chopped parsley. While the sauce is hot add the beaten yolks of two eggs and two tablespoons of cream or milk and stir into the chicken. Serve with toast.—Mrs. C. F. Shaffner. Broiled Chicken Cut chicken open on back, lay on board and pound until it will lie flat. Lay on a gridiron, put a lid over the chicken and weight it down; place over a bed of coals and broil slowly. When thoroughly cooked, pour melted butter over the fowl; sprinkle with pepper and salt and serve on a hot dish.—D. M. Chicken a la Italienne One pint of cold meat, three hard-boiled eggs, one gill of cream, one tablespoon of flour, twelve drops of onion juice, salt and pepper to taste. Put butter in frying pan to melt; add the flour and stir until well mixed; next add the hot water and cream and stir until it boils. Take from the fire; add the chicken and seasoning. Mix carefully and set it over boiling water until thoroughly heated. Take from the fire and dish. Press the yolks of the eggs through a masher and chop the whites fine. Scatter the yolks over the meat and the whites around the edge. Garnish with parsley, and serve.—Mrs. F. G. Schaum. Chicken With Green Peas Take cold chicken and cut into pieces as for salad; sprinkle with pepper and a little salt. Cook green peas in the ordinary way, and just before removing from the fire add the chicken.—Mrs. P. H. Hanes. Creamed Chicken Make a cream sauce and when done add cold chicken cut into dice, and a little chopped parsley. Let remain on stove until chicken is thoroughly heated. The yolk of an egg can be added if liked. Fried Chicken Roll each piece of the chicken in flour which has been seasoned with pepper and salt. Fry slowly in plenty of boiling lard, keeping the pan covered and turning the pieces frequently. To make gravy, mix a heaping tablespoon of butter and a desertspoon of flour. Put in a pan over the fire and stir until it melts and has a golden color. Season with pepper; add to it one cup of sweet milk, and as soon as it boils up once pour it over the chicken.—Mrs. James Griffith, Clemmons. = THE TWIN-CITY HOUSEWIFE Sorty-three Chicken Pilau One fat hen, one teaspoon each salt and pepper, one Spanish onion, two cups rice. Cut up chicken and onion, cover with water and boil until tender. Take chicken out of liquid, measure five cups of the broth, and put back on stove. When it begins to boil add rice, onion and pepper. Stir with a fork and when rice begins to swell put in cooked chicken and stir all together thoroughly. Cover closely and set back on stove to cook very slowly until done.—Mrs. W. T. Spaugh. Roast Goose or Duck