Two stalks of celery,
  Two onions,
  One cupful of bread crumbs,
  One fagot of potherbs,
  Two tablespoons of butter, or shortening,
  One egg.

Put the celery, onions and potherbs through the food chopper.  Mix bread crumbs, butter and beaten egg.  Fill into the chicken and then sew the opening.  Shape and roast in a moderate oven for twenty minutes to the pound.  Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.

ENCHILDAS

Place

  One cup of flour,
  One-quarter cup of cornflour,
  One teaspoon of salt,
  One tablespoon of shortening,

in a mixing bowl.  Sift to mix and then add sufficient water to make a dough.  Break the dough into pieces the size of a large walnut, and then roll out very thin.  You may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening.  Keep on a clean towel until all are fried.  Now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and

  One-half cup of finely chopped cold meat, preferably chicken,
  Two tablespoons of chili sauce.

Mix to blend and then spread the tortillas with this mixture.  Roll or fold and then pour over them more hot chili sauce.

CHICKEN GUMBO OKRA

Clean and cut the chicken for stewing.  Brown quickly in hot fat.  Lift to a deep saucepan and add

  Two quarts of water,
  Four onions,
  One bay leaf,
  Two cloves.

Cook until the chicken is tender.  Now thicken the liquid slightly with cornstarch.  Season with

  Red pepper and salt,
  Two tablespoons of fine chopped parsley,
  One-half teaspoon of thyme,
  One tablespoon of gumbo or file,
  Two cups of cooked okra.

Send to the table at once and serve with plenty of boiled rice.

Note.—­Gumbo, or file, is a powder made and sold in Louisiana.  It is composed of young sassafras leaves.  File can be purchased in fancy grocery stores.

CHICKEN MOUSSE

Put sufficient boiled cold chicken through a food chopper to measure two cups, using the fine knife.  Place in a bowl and add

  Two teaspoons of grated onion,
  One-half teaspoon of paprika,
  One teaspoon salt.

Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes, then add one-half cup of boiling chicken stock.  Simmer slowly for five minutes and then strain into the prepared chicken meat.  Stir until it is cool, and then fold in one cup of whipped cream.  Pour into small custard cups that have been rinsed with cold water.  Set in a cold place for six hours to mould.  Unmould in a nest of crisp lettuce leaves.