HOME-MADE CHICKEN TAMALES

Boil till tender one large chicken.  Have two quarts of stock left when chicken is done.  Remove chicken and cut into medium-sized pieces.  Into the stock pour gradually one cup of corn meal or farina, stirring until it thickens.  If not the proper consistency, add a little more meal.  Season with one tablespoon of chili sauce, three tablespoons of tomato catsup, salt, one teaspoon of Spanish pepper sauce.  Simmer gently thirty minutes, then add chicken.  Serve in ramekins.

CHICKEN FRICASSEE, WITH NOODLES

Prepare a rich “Chicken Fricassee” (recipe for which you will find among poultry recipes), but have a little more gravy than usual.  Boil some noodles or macaroni in salted water, drain, let cold water run through them, shake them well and boil up once with chicken.  Serve together on a large platter.

SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI

Put on some poultry drippings to heat in a saucepan, cut up an onion, shredded very fine and then put in the sweetbreads, which have been picked over carefully and lain in salt water an hour before boiling.  Salt and pepper the sweetbreads before putting in the kettle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly.  Turn once in a while and add a little soup stock.  Boil one-half cup of string beans, half a can of canned peas, one-half cup of currants, cut up extremely fine, with a tablespoon of drippings, a little salt and ground ginger.  When the vegetables are tender, add to the simmering sweetbreads.  Thicken the sauce with a teaspoon of flour.  Have the sauce boiled down quite thick.  Boil the spaghetti in salted water until tender.  Serve with the sweetbreads.

CHICKEN A LA SWEETBREAD

Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms.  Make brown sauce.  Serve in pate shells.

SWEETBREADS

Wash the sweetbreads very carefully and remove all bits of skin and fatty matter.  Cover with cold water, salt and boil for fifteen minutes.  Then remove from the boiling water and cover with cold water.  Sprinkle with salt and pepper, roll in beaten egg and bread crumbs, and fry a nice brown in hot fat.

SWEETBREAD SAUTE WITH MUSHROOMS

Clean sweetbread, boil until tender, and cut in small pieces.  Take one tablespoon of fat, blend in one tablespoon of flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste.  Cook this about an hour, and then remove garlic and onion.  Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine.