CHICKEN MILANAISE Prepare and truss a young chicken, as if for roast-
ing. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful of
white wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of dried
mushrooms, soaked in one cupful of water and chopped fine, and one-half can of mush-
rooms. Cover tightly and simmer in the oven for about an hour, turning the chicken
occasionally ; add a dozen olives and a tablespoonful of butter, braided, with one table-
spoonful of flour, and bring to a boil. Remove the chicken and add about a pint of
boiled spaghetti or tagliarini to the sauce. Place the chicken on a platter, surround
with the spaghetti, and serve with grated Parmesan cheese.

TURKISH PILAU Boil a fowl in two quarts of water, to which has been
added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few
whole peppers, three cloves and one stick of cinnamon. When beginning to be tender,
remove the fowl and cut all the white meat off in neat pieces. Strain the broth into
another saucepan and bring to a boil (there should not be more than a quart of it).
Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ;
then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter,
and simmer on the back of the stove until the rice is thoroughly done, stirring occasion-
ally with a fork.