CHILI CON CARNE

Cut two broilers in pieces for serving.  Season with salt, pepper, and dredge in flour; brown in hot fat.  Parboil six large red peppers until soft, rub through a wire sieve.  Chop two small onions fine, three cloves of garlic and one-fourth cup of capers.  Combine, add to chicken, cover with water and cook until chicken is tender.  Thicken the sauce with fat and flour melted together.

PILAF (RUSSIAN STYLE)

Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces.

PILAF (TURKISH STYLE)

Soak one cup of rice in cold water for one hour.  Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil.  Stew until the rice absorbs all the stock.  Stew one-half can of tomatoes thoroughly and season with olive oil or chicken-fat, salt and pepper.  Mix it with the rice.

Saute in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey.  Make a depression in the rice and tomato, put in the chicken and two tablespoons of olive oil or chicken-fat, and stew all together for twenty minutes.  Serve on a platter in a smooth mound, the red rice surrounding the fowl.

SPANISH PIE

Take one pint of cold chicken, duck or any poultry.  Cut it into flakes and place it in a pudding dish which has been lined with a thin crust.  On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full.  Over this pour a glass of claret into which have been rubbed two tablespoons of flour.  Cover with a thin crust of pastry, and bake.

CHICKEN A LA ITALIENNE

Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper.  At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter, and fry in boiling fat.  Drain on a brown paper, and serve with or without tomato or brown sauce.

In some parts of Italy this dish is made of several kinds of cold meats, poultry, brains, etc. (the greater the variety the better), served on the same platter, and in Spain all kinds of cold vegetables are fried in batter and served together.

ROAST GOOSE

All goose meat tastes better if it is well rubbed with salt, ginger and a little garlic a day previous to using.

Stuff goose with bread dressing, or chestnut dressing, a dressing of apples is also very good. (See “Stuffings for Meat and Poultry".) Sew up the goose, then line a sheet-iron roasting-pan with a few slices of onion and celery and place the goose upon these, cover closely, roast three hours or more, according to weight.  If the goose browns too quickly, cover with greased paper or lower the heat of the oven.  Baste every fifteen minutes.