Cooking

Chicken Provencal:

1 3 Ib Tegel meat chicken, no. 7.

2 onions

2 green and red peppers

1 Ib skinned and quartered tomatoes

1 clove garlic, crushed butter, seasoning

½ pint chicken stosk

Joint the chicken and roll in seasoned flour. Fry in butter until golden brown.

Remove from pan and keep warm, Add more butter to the pan and fry first the sliced oniohs and garlic and then the peppers. Arrange in a casserole together with the chicken. Put a tablespoon of flour in the pan and when all the remaining fat is absorbed, add hot chicken stock (made from the chicken giblets).

Stir well and when the stock thickens, pour it over the Chicken and vegetables, put the lid on the casserole and place it in a moderate oven at 350°F for about 1 1/2(hours. Add the tomatoes and a little more stock if necessary. Taste for seasoning.

Rice:

The rice can be cooked in the oaen. Put 4 oz rice in a greased casserole, pour over 1 pint of boiling water, add a teaspoon of salt, put on lid and bake in the oven for 30 minutes.

Salad:

Tear a lettuce into pieces and serve with a French dressing, Sprinkle with chopped chives.

Baked Apples With Walnuts And Raisins

Wash and core four apples. Cut a ring around the outside centre of the apples. Cut off the tops and put a knob of butter in each apple. Fill walnuts and raisins, and finwith brown sugar, chopped ally top with a slice of lemon. Replace apple top. Add a tablespoon of water to the pan for each apple to prevent burning. Bake in the oven for 30 minutes.