1/4 c. fat
1 tbsp. chopped onion
1 slice turnip
1/4 c. flour
1 c. boiling water
1 1/4 c. strained tomatoes
Salt, pepper & paprika
1 (3 lb.) chicken
Salt pork fat (Crisco will do)
1 c. button mushrooms
2 tbsp. chopped olives

Saute chopped onion, carrot and turnip in melted fat to make a savory sauce. Gradually add flour, water and strained, cooked tomatoes. Season with salt, pepper and paprika.

Cut up the chicken and dredge in flour and saute in salt pork fat. Remove to saucepan, cover with savory sauce and cook until tender.

When done, add mushrooms and chopped olives. Arrange the chicken on a platter with hot spiced peaches and stuffed olives. NOTE: Do NOT leave the turnip out! Serves 4.