6 tbsp. butter
2 (2 1/2-3 lb.) broiler fryers, cut up
2 med. onions, sliced
1/2 lb. mushrooms, sliced
1 c. raisins
4 tsp. salt
1/4 c. lemon juice
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. ginger
1/4 c. brown sugar
1 c. walnut halves
4 tsp. cornstarch
2 c. seedless grapes
2 c. orange sections
12 maraschino cherries

In butter, in Dutch oven, saute chickens golden. Add onions, mushrooms, raisins, 1 1/4 cups water, salt, lemon juice, cloves, ginger and brown sugar. Simmer, covered, turning occasionally, 40 minutes, or until tender; add walnuts.

Push chicken to one side of Dutch oven. Blend cornstarch with 1/2 cup water; stir into chicken liquid; heat until smooth and thickened. Add grapes, orange sections and washed cherries; heat 2 minutes. Serve at once on platter or chafing dish. Makes 8 servings. Serve with fluffy rice.