Prepare and truss a young chicken, as if for roasting.  Put it in a casserole; and pour over it two tablespoons of olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms.  Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a tablespoon of chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.  Remove the chicken and add about a pint of boiled spaghetti to the sauce.  Place the chicken on a platter, surround with the spaghetti, and serve.

STUFFED CHICKEN (TURKISH STYLE)

Steam chicken and when it is almost tender stuff it with the following:  Take one-fourth pound of almonds, chopped; season with parsley, pepper and salt to taste, add one tablespoon of bread crumbs and bind this with one well-beaten egg.  Put chicken in roasting-pan and roast until done.

SMOTHERED CHICKEN

Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well, after having been well salted; season with pepper; grease well the bottom of a baking-pan; add one stalk finely chopped celery, onion; lay the chicken on breast, side up; sprinkle lightly with flour, fat; two cups of hot water.  Have the oven very hot when putting chickens in.  As soon as browned evenly, cover with a pan, fitting closely.  Reduce the heat of the oven; allow to cook slowly an hour or so longer, until tender.  Place on a hot platter; set in oven until sauce is made, as follows:  put the pan on top of stove in which chickens were smothered; add level tablespoon of flour, thinned in cold water; add minced parsley; let this all cook two or three minutes, then add large cup of strong stock, to the chickens.  Broil one can mushrooms, and pour these over chicken when ready to serve.

CHICKEN CURRY

Cut chickens in pieces for serving; dredge in flour and saute in hot fat.  Cut one onion in thin pieces, add one tablespoon of curry powder, three-fourths of a tablespoon of salt and one tablespoon of wine vinegar.  Add to chicken, cover with boiling water; simmer until chicken is tender.  Thicken sauce and serve with steamed rice.

CHICKEN PAPRIKA WITH RICE

Cut a three and one-half pound fat chicken in pieces to serve, salt it and let stand several hours.  Heat one-fourth cup of fat in an iron kettle, add one medium-sized onion, minced; fry golden brown and set aside.  Fry the chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover, and let simmer one hour.

Soak one cup of rice in cold water, drain, add the fried onion and one teaspoon of salt and gradually three cups of chicken broth, more if necessary.  When nearly done add the chicken and finish cooking in a slow oven, one-half hour.