_*Pilau of Fowl
Glazed Carrots
Potatoes au Gratin
Lettuce and Nasturtium Salad
Vanilla Eclairs
Coffee_
_*Pilau of Fowl_--Truss fowl for boiling, place in pan with 3 cups
stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt
2 tablespoons Crisco and fry 1 chopped onion to golden brown in it;
remove onion to plate, add 2 extra tablespoons Crisco and fry rice and
1/4 cup blanched almonds till yellow, add onion, 2 tablespoons seeded
raisins, with salt and paprika to taste. Tie in piece of muslin 3
cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick
and add them. Make hole in center of rice, lay fowl in it, pour in 1
cup of the stock, let simmer until fowl and rice are cooked, adding
more stock as rice swells. Turn fowl over during cooking. Serve fowl
with rice around it.