Show IN THREE STYLES appetizing DISHES FOR THOSE FOND OF CHICKEN served a la in marengo it Is a favorite favorit with eastern cooks spanish style with rice good ta male receipt chicken a la marengo to prepare this excellent dish dorchester cut a large fowl into eight or ten pieces es put in a with one cupful of good salad oil and cook over a moderate fire until browned now sprinkle in one tablespoonful of flour and when this Is browned pour in one pint of water and let simmer until tender which will be for about half an hour skim oft off the tat fat add halt half a cupful of small mushrooms season delicately with salt pepper sugar and garlic or onion then take out the meat and keep it hot while you boll boil down the gravy when this sticks to the spoon pour over the meat and serve rice may be substituted for potato with this dish chicken and rice spanish style stow stew the fowl until tender steam half a pound of moistened rice till soft and try fry the meat in a cupful of olive oil to which has been added a clove of garlic and three medium sized onions J chopped fine next put the chicken in a baking dish cover it with the rice and the onton onion flavored oil off and last of all pour over one can each of sweet peppers and tomatoes cook just until the tomatoes are done then pepper and salt lightly and serve pl pi ping hot spanish tamales famales Ta males for the benefit of the same reader as well as of others who like southern cookery I 1 have i a good t tamale amale recipe to add put one largo large chicken to boll boil in hot water with a good pinch of salt five chopped onions a bread crust into which a lit little tle garlic has been rubbed five cloves five allspice two red reap peppers dp and one stick of cinnamon broken fine when tender remove the tha meat from the bones of the fowl chop strain the broth and return chicken and broth to the fire with enough cornmeal to make a mush after ten minutes of boiling add the corn scraped from ten green ears a pound and a half of seeded raisins a cupful of cooked green peas and string beans cut up with a taste of red pepper and if needed flour to thicken the mush fill the corn husks with this paste tie them up i carefully boil 1011 for half an hour more and serve boston herald |