_Oysters
*Chicken Hot Pot
Celery Salad
Dried Apricot Shortcake
Coffee_
_*Chicken Hot Pot_--Prepare large chicken. Cut into as small pieces
as joints allow. Do not remove meats from bones. Boil chicken until
nearly tender and keep broth left in kettle when you remove chicken
from it. Cut 1 pound of lean, raw ham into small squares. Wash and
peel and parboil 8 large potatoes and slice them. Slice 3 medium-sized
onions. Put into deep baking dish layer of chicken, layer of ham,
layer of potatoes, and layer of onions. Repeat until all are used up;
when arranging these layers strew tiny bits of Crisco over them. Pour
chicken broth over layers, well seasoned with salt and pepper. Add
enough water to almost fill pot. Cover pot, and bake for 1-1/2 hours.
Be sure plenty of water is in pot while baking is in progress. When
cooked put baked chicken and vegetables in large tureen. Garnish edges
with parsley. Sprinkle parsley and sliced cooked carrots over top.
Serve with small slice of toast on each plate.