Four tablespoons of flour,
  Three cups of chicken stock,
  One-half cup of grated carrot,
  Two green peppers chopped fine,
  One-half cup of finely minced onions.

Simmer slowly for one-half hour.  Season and serve.

CHICKEN AND RICE CURRY

Wash one-half cupful of rice in plenty of warm water and then drain.  Rinse again and then place in a saucepan and add two and one-half cups of boiling water.  Cook gently until the grains are soft and the water absorbed.  Now place

  One teaspoon of bacon or chicken fat,
  Three tablespoons of flour

in an iron frying pan and brown carefully until a dark brown, then add

  One and one-half cups of chicken stock,
  Two large onions, chopped very fine,
  Two tablespoons of catsup,
  One tablespoon of Worcestershire sauce,
  Three-quarters teaspoon of curry powder,
  One teaspoon of salt.

Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice.  Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve.

HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS

Singe and draw the chicken and then cut as for fricasseeing.  Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water.  Bring to a boil and then turn into a colander and place under cold running water.  Then drop into a saucepan containing boiling water and cook for ten minutes.  Blanch in the colander under cold running water.  Repeat this three times and then add the balance of the chicken and cook slowly until tender.  Cool in the liquid.  Pick the meat from the neck and back of the carcass and mince the giblets fine.  Put the skin through the food chopper.  Use this for chicken loaf.

CHICKEN LOAF

Use two cups of mince prepared from the skin, giblets and meat from the carcass.

  One and one-half cups of cold cooked oatmeal,
  One onion, grated,
  One-half teaspoon of powdered thyme,
  One-half teaspoon mustard,
  Three teaspoons of salt,
  One and one-half teaspoons of paprika,
  Two green peppers chopped fine,
  Four tablespoons of chicken fat,
  One egg,
  One-half cup of chicken stock.

Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan.  Set this pan in a larger one containing hot water.  Bake in a moderate oven for one and one-quarter hours.  Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.

ROAST CHICKEN

Prepare the chicken.  Fill with