| Show Suggestion for Italian Rice and Chicken Dish From the Italians comes comes the suggestion tion for a rice and nd chicken dish which is Iy I both savory and economical In fact It is an excellent way of extending extend lag InS the flavor of a a small quantity of 01 over left-over chicken into a substantial dish for another meal The carcasi of a cold roast fowl or bony pieceS pieced left from the first serving of chicken fricassee can be used In this way Th 3 United States Department of Agriculture Agriculture Agriculture ture gives the following directions for making which Is sure sur to appeal appeal appeal ap ap- ap- ap peal to American palates Pick the meat from the bones of th the over left-over cooked chicken and stew the bones in enough water to make aquart a aquart aquart quart of broth adding any over left-over gravy or sauce that will furnish flavor In a large skillet cook slowly In two tablespoonfuls of ot butter n as onion which has been minced finely but do not let the onion brown T It TE this add the quart of chicken broth and when it bolls boils up rapidly sprinkle in slowly three-fourths three cupful of rice which has been washed free of surface surface sur sur- face starch Cover the skillet and allow the rice to simmer In the broth for about twenty-five twenty minutes or until the grains swell and become S soft ft Shake the skillet from time to time to keep the rice from sticking sUcking but donot do donot donot not stir It unless absolutely necessary By the time the rice is done it it will wUl have absorbed practically all the broth and the grains will be large and sepa sepa- rate Then add odd the small pieces of ot chicken which were picked from the tho bones turn the mixture onto a platter platter plat pInt ter and sprinkle It generously with grated cheese The Italians use Parmesan Par Par- Parmesan mesan cheese but any of the Ameri Amerl- American can cnn varieties hard enough to grate w will ll be satisfactory Mushrooms I either r fresh or canned are also an excellent addition |
