Show Chicken Stuffed With Potatoes and Raisins A large fowl of too uncertain an anage anage anage age to be safely baked may be appe appe- prepared in the following way sn says s 's the bureau of home economics Plump fowl weigh weigh- 2 ta tablespoons b I 1 e s p po o o 0 ns Ing 4 to 6 pounds chopped onion 4 or 5 6 sized medium-sized 2 t tab tablespoons a b l 1 e s p po o o 0 as pota potatoes toes parsley 1 cup ral raisins with- with Flour out seeds Butter 3 cups canned toma toms Salt SaIt and pepper toes Simmer a plump fc weighing four to six pounds in u It small quantity of salted water until tender tender Remove It from the broth and set the fowl aside for stuffing To the chicken broth a add d three cupfuls of canned tomato and two tablespoonfuls of finely chopped mild onion and let this sauce cook down In the meantime prepare a n stuffing for the chicken by cooking and mashing the tie potatoes and adding addingto to them the r raisins and enough milk to make malte the mixture like ordinary mashed potatoes Stuff this while still hot Into the body cavity and neck of ot the fowl Crowd in all nil the tile stuffing possible and do cIo not mind if it protrudes protrudes' somewhat P Pour Poura ur i little melt melted d butter butter butter but but- ter over the chicken and put it In the oven o to brown Thicken the tomato sauce to the consistency of a gravy and odd add two or three tablespoonfuls of finel finely chopped parsley and green pepper If t desired When the chicken and the surface of ot the potato stuffing have become delicately brown put the chicken on a huge hot platter Pour part of the sauce around it and serve nt at on once onre re |