A chicken
Flour
1 pint fresh or canned tomatoes
6 sweet green peppers
Salt pork or bacon
2 or 3 medium sized onions

"Grind or chop the salt pork and put in a large frying pan with the onions sliced thin. Fry the onions slowly and carefully until they are golden brown. Skim them out. Cut up the chicken, sprinkle the pieces with flour, salt and pepper, and saute in the fat which remains in the frying pan. When the chicken is brown add the tomatoes and green peppers and put back the onions. When the vegetables have cooked down to a thick gravy keep adding enough hot water to prevent their burning. Cover the pan tightly and simmer until the chicken is very tender. This is an excellent way to cook tough chickens. Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavor."

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org........ Photo: Mary Melfi.

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