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Favorite Dishes in Famous Homes: Thomas

From Mrs. Thomas P. Gore, wife of Senator from Oklahoma Braised Veal Slice veal steak into strips from one to one and one half inches thick.

Season well to taste, and roll up and skewer with toothpicks. Fry them in hot butter till browned on both sides -be sure not to scratch. Place them in a roaster and sprinkle with butter, add enough water-cream and water is better, but in that case do not use butter. Bake from two to four hours in a moderate oven. Be careful not to burn.

This recipe was originated by a friend of mine, Mrs. Thomas H.

Dunn of Oklahoma, and from experience I know just how delicious it is. The following recipe was given by one of the best cooks in America.

Chicken Fricassee.

Cut a fowl up into pieces, put it in a saucepan covered with boiling water and cook very slowly till tender. When half done, season with salt and pepper. Lift out the pieces, allow them to drain, sift with flour to which a little salt and pepper has been added, then sauté slowly in pork fat. Arrange the chicken in pieces upon toast, or if liked better, fix New England style, with a circle of baking powder biscuits about them heaped on a platter. In arranging the chicken, lay it on the platter as much as possible in the shape of a whole bird, having the breast in the centre, legs and wings in the natural position and back underneath; this makes it easy to serve. To the liquor from the chicken add cup of cream or three tablespoonfuls of butter and thicken with a quarter of a cup of flour dissolved in cold water. Strain over the chicken and biscuits. If there is more gravy than the platter will hold serve it in a gravy boat. a