Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

well; season with pepper and salt; cut each liver in two pieces. Prepare six slices of lean bacon, broil one minute; cut each slice into six pieces. Take six silver skewers; run the skewer through the centre of the piece of chicken liver, then through a slice of bacon, until each skewer is filled with alternate slices of chicken liver and bacon. Roll each one in olive oil, then in bread crumbs, and broil five minutes on each side over moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over them. Garnish with watercress and serve. POLLO CON ARROZ. From SEÑORA DON MANUEL CHAVES, of New Mexico. Primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz y se le hecha pimienta entera y se le anade el caldo, colado, en que se cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños y se le hecha sal. POLLO CON TOMATES. Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates. TAMALES DE CHILE. Lomismo, con la excepcion que en lugar de echarles azucar, canela y pasas se les echa en el medio carne con chile y sal. COQUILLES DE VOLAILLE. From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager. Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of butter rubbed into same quantity of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt; add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced; stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, butter and pepper, little by little, until you have