A simple sauce for sauteed chicken is nut butter, that is, butter browned in the pan. This may be varied by flavoring it with a crushed garlic-clove. An addition of fine herbs will further improve it. A dark tomato sauce may also be served. A good garnish for sauteed chicken is large dice of boletus mushrooms, sauteed in garlic butter; also dice of raw potatoes sauteed in clarified butter, and again fresh tomatoes cut up and sauteed in butter. Egg-plants are also excellent for a garnish. Sauteed chicken may be baked and served in the cocotte. Poulet en Casserole Bourgeoise The chicken is trussed; the breast is covered with strips of bacon and put into a deep, thick saucepan. It is colored in the oven, and when nearly done is transferred to a casserole. It is now moistened with some chicken-stock and a little white wine. This moistening is used in the basting, and after being freed of fat, added to the sauce. A few minutes before the fowl is done bouquets of fresh vegetables are added to the chicken, in individual heaps, and the chicken is then served, either with a sauce, or else with an addition of butter. It should be carved in sight of the guests. Chicken Pie A fowl is cooked (boiled) with flavoring vegetables until done, and is then cut up as for fricassee; the pieces are seasoned with salt and pepper and sprinkled with chopped onions, a few mushroom-buttons and some chopped parsley. The pieces are now put into a pie-dish, legs undermost, some thinly-sliced bacon is added and some potatoes Parisienne (spooned with the special potato spoon). The pie-dish is now filled two-thirds with chicken veloute (chicken-stock thickened with flour and egg-yolks), and a pie crust is laid over all, pressed to the edges of the dish and trimmed off. The crust is slit open (so the steam can escape), it should be painted with egg-yolk, and be baked for one and a half hours in a moderate oven. Supreme de Volaille Jeanette Of a poached cold fowl the supremes (boneless wing and breast in one piece) are loosened and trimmed to oval shape. They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid. They are decorated with tarragon leaves. In a square, flat pan a half-inch layer of aspic is laid. On this slices of goose liver are superimposed (after having been trimmed to the shape of the supremes); the supremes are now put on top of the fat liver, and then covered with half-melted chicken jelly. When thoroughly cooled and ready to serve, a square piece is cut out of the now solid jelly around the supremes. The supreme is thus served incrusted in a square block of thick jelly; the dish is decorated with greens. Polly's Thanksgiving Party By Ella Shannon Bowles The idea for the party came to Polly one night as she was washing the dinner dishes, and that very evening she waved away the boys' objection that Thanksgiving was a family affair pure and simple.