Singe, draw and disjoint 1 chicken as for a fricasee, put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir until the onion is thoroughly cooked, but not browned, put in the chicken, stir for a moment, without browning, then cover with boiling water, cover the saucepan and bring to boiling point; push to the back part of the stove where it will just simmer for 3/4 of an hr. Wash 1/2 pt. rice and let it stand in water an hr.; drain, and sprinkle it carefully over the top of the chicken; add the salt and pepper; cover the kettle and cook for 30 minutes longer: the rice will now have absorbed every particle of water in the saucepan, so be very careful that it does not scorch. Rub together 2 tablespoons of butter and 2 of flour; add 1 pt. strained tomato, stir until boiling. Dish the chicken, putting the rice over the top; add to the tomato a 1/2 teaspoon of salt, a saltspoon of pepper, and strain carefully over the rice. Sprinkle over it a little chopped parsley and send at once to the table. This dish may also be made from cold, left-over chicken. It is exceedingly good made from mutton. - Cora D. Masters, 124 E. 41st St., Chicago, 111.

Variation I

Warm 1 pt. of canned chicken, or cold roast or boiled chicken, in 1 pt. of water till the meat is very tender. Skim out the meat, and add to the liquor 1 pt. of strained tomatoes. Season highly with salt, pepper, finely chopped onion, and curry or chutney sauce. When boiling, add 1 cup of well-washed rice, and cook 20 minutes, or till the rice is soft. Add the pieces of chicken and 1/2 a cup of butter or cream. When hot, turn out on a platter, and garnish with triangles of toast. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.