Chicken Curried

Cook one tablespoonful of butter with one slice of onion, one-fourth of an apple, sliced, one tablespoonful of grated cocoanut or minced almonds, a little salt and paprika, and one teaspoonful of curry powder dissolved in a little water. When required cook one tablespoonful of butter with one teaspoonful of flour, add one-half cupful of chicken stock or gravy, and one cupful of diced chicken mixed with one-half cupful of cream. Add the curry mixture and serve in ramekins.

Chicken Cutlets

One cupful of chopped cooked chicken, seasoned with one-half teaspoonful of salt, one-fourth teaspoonful of pepper, a few drops of onion juice, and one teaspoonful of lemon juice. Make a sauce, using two tablespoonfuls of butter, one tablespoonful of flour, one-half cupful of cream, and one egg; add this to chicken, and cook all together three minutes. Cool, shape in the form of cutlets, roll in fine bread-crumbs, dip in egg, roll in crumbs, and fry in deep fat. Serve with a white mushroom sauce.

White Mushroom Sauce

Drain half a can of mushrooms, and cut in slices. Melt three tablespoonfuls of butter, add three tablespoon-fuls of flour, one cupful of chicken-stock, and cook until thick and smooth. Season with one-half tea-spoonful of salt, one-eighth teaspoonful of pepper, and a slight grating of nutmeg. Add one-half cupful of cream, and the mushrooms. Serve as soon as heated.

Fried Chicken

Cut up a young chicken in pieces for serving. Roll each piece in flour seasoned with salt and pepper. Into an iron frying-pan put sufficient fat, half lard and half butter, to make an inch in depth; lay in the chicken, and cook until brown, turning frequently. Cover closely, remove to a cooler part of the range, and let cook for twenty-five minutes. Drain on paper and serve very hot.