Chicken Smothered With Artichokes

4 spring chickens. 2 doz. bulb artichokes. 1/2 cup butter. 1 cup cream.

1 pod red pepper.

1 teaspoon salt.

1/2 teaspoon onion juice.

1/2 teaspoon chopped parsley.

Cut chicken in half and put in sauce pan with onion, salt, artichokes and pepper, cover with water, and cook until tender, then add butter, flour, cream and parsley.

Chicken With Corn

2 spring chickens.

1 doz. ears corn.

1 cup cream.

1/2 cup butter.

1 pt. stock.

1/4 teaspoon cayenne pepper

1 teaspoon minced parsley. 1/2 teaspoon minced onion. 1 teaspoon salt. 1 doz. pieces toast. 3 slices salt pork.

Cut chickens in pieces and boil with salt pork, salt, pepper and onion, when cooked; put a layer of toast in the bottom of baking dish, then a layer of corn, chicken and pork alternately. Pour over this the stock that the chicken was boiled in and cream, butter and parsley. Bake until corn is cooked, (or about 1 hour).

Cream Of Chicken

2 chickens or 1 turkey.

1 1/2 pts. mushrooms.

12 truffles.

1/2 lb. fresh pork.

1/2 lb. beef suet.

1 teaspoon grated onion.

6 well beaten eggs.

1/2 coffeespoon cayenne pepper.

1 teaspoon minced parsley.

1 cup cream.

1 tablespoon flour.

4 slices fresh salted tongue.

1/2 pt. chicken stock.

1 teaspoon salt.

1/2 cup butter.

Boil chicken or turkey until tender. Mince finely only the white meat, pork and suet. Mix this with the beaten eggs, salt, pepper and onion. Put this in mould leaving a space in the center. Chop tongue with mushrooms, truffles and 1/4 of the dark meat of turkey or chicken, and put in center of mould. Take butter browned very light with flour and onion then add chicken stock and cream; pour over mould and cover well and steam 2 hours. A mould with a tube in the center is the best. This can be made in individual moulds. Serve with sauce as below.

Sauce To Serve With The Above

2 tablespoons flour. 2 tablespoons butter. 1/2 pt. chicken broth. 1/2 teaspoon grated onion. 1/4 teaspoon ceyenne pepper

1 pt. cream or milk. 6 truffles sliced. 1 cup mushrooms. 1/2 teaspoon salt.

Boil milk or cream with onion, pepper, stock, truffles and mushrooms; stir in salt, butter and flour creamed.

Chicken Croquettes

1 chicken.

1 pr. veal brains or sweet breads.

1/2 teaspoon onion juice.

1 teaspoon minced parsley.

1 cup bread crumbs.

1 1/2 coffeespoon cayenne pepper.

1 teaspoon salt.

1 pt. cream.

3 tablespoons butter.

1 tablespoon flour.

2 esrsre.

Boil chicken and brains or sweet breads and mince very fine, add salt and pepper. Make a sauce by boiling cream, butter, flour, parsley and onion; pour over sweet breads and chicken; put on ice to get cold. Mould into shapes, dip in eggs and bread crumbs and fry in hot lard.