Chicken, a la Terrapin

Cut up a cold boiled chicken into small pieces, removing all skin and gristle. Put into a skillet with 1/2 pt. of cream. As soon as warm add 2 tablespoons of butter creamed together with 2 tablespoons of flour. Season with cayenne and salt. Add 3 chopped hard boiled eggs, and when it boils stir in a large wine glass of sherry. Simmer 5 minutes, and add another glass of wine and serve.

Chicken, Creole Style

1 chicken. 1 onion. 1 slice of boiled ham. 1 cup water. 1 green pepper. 1 can of peas. Salt and pepper. 2 cups tomato sauce.

Wipe the pieces of chicken with a damp cloth and put in a casserole, with the ham, chopped pepper (from which the seeds and white parts have been removed), onion, sliced, and 1 cup of water. When meat is tender and ready to fall from the bones, take up the chicken and keep it hot. Strain the gravy, add salt, tomato sauce and peas, and pour over the chicken.