Jambalaia of Chicken

Cook a quarter of a pound of rice the same as explained below, having the grains swollen but not broken and keep it dry at the oven door. Cut three ounces of cooked lean ham in three-eighths inch dice, also six ounces of cooked chicken meat, suppressing all bones and skin and having them one size. Warm the ham in a saute-pan with butter, add to it the pieces of chicken to heat while tossing, season and sprinkle over lightly with prepared red pepper (No. 168), then put in the well drained rice, toss it with the meats and pour the whole into a vegetable dish.

Indian Rice, which is generally served as a garnishing for chicken or veal is prepared with Indian rice, it having long, white and very perfect grains; plunge a sufficiency of this into a liberal supply of boiling water, after it has been washed and picked, and as soon as it ceases to crack between the teeth, drain it on a colander; wash it in tepid salted water, spread it on a large sieve covered with a white cloth and dry for a few moments at the oven door or else in a hot steamer. Dress on a vegetable dish, cover over and serve. This is the most simple and effectual method.