One-half cup of boiling water.

Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.

FILLET OF CHICKEN, POINDEXTER

Singe, draw and then wash thoroughly a large stewing chicken and then cook until tender.  Let cool.  Now cut the wings and take out the bones, breaking as little as possible.  Cut the breast into slices a little larger than an oyster and remove the legs and thighs.  Remove the bones and then cut the meat into neat filets.  If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs.  Press firmly.  Fry until golden brown in hot fat.  This may be prepared early in the day and then set in the oven to heat.

CHICKEN TAMALES

Soak the corn husks in cold water for two hours.  Place in a saucepan

  Two cups of chicken stock,
  One teaspoon of salt,
  Three-quarters cup of cornmeal.

Cook until thick mush, cool and then place in a bowl

  Three-quarters cup of finely chopped chicken meat,
  One onion, chopped fine,
  Two green peppers, chopped fine,
  Six olives, chopped fine,
  Two dozen seeded raisins.

Mix thoroughly and then drain the corn husks.  Spread a layer of the corn mush on one part, place a tablespoon of the chicken filling in place and then cover with more corn mush, forming a roll a little larger than a sausage.  Tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours.  Other meat may be used to replace the chicken and water may be used in place of the chicken stock to make the mush.

HONEY RECIPES

CANDIED SWEET POTATOES WITH HONEY

Place in an iron frying pan

  Three-quarters cup of honey,
  Two tablespoons of shortening,
  One-quarter teaspoon of mace,
  One-quarter teaspoon of cinnamon.

Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes.  Turn them frequently in syrup, adding four tablespoons of water to prevent burning.  Cook slowly for twenty minutes.

Note.—­Have the potatoes boiled and then peeled, and ready waiting before putting the honey in the pan.

HONEY RICE PUDDING

Wash one-half cup of rice thoroughly and then cook until tender and the water absorbed in two and one-half cups of water.  Turn into a baking dish and add

  One cup of honey,
  Three cups of milk,
  One well-beaten egg,
  One-half teaspoon of nutmeg.

Stir to thoroughly mix and then bake in a slow oven for thirty minutes.

HONEY ICING