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CANJA (Chicken Soup), Brazilian
Have a fat hen cut up, reserving the fat. Melt fat in deep frying pan or Dutch oven with 2 garlic cloves. Render out about 3 tbsp fat, discard garlic and fat residue. Season chicken with salt and pepper, brown lightly in fat and add 1 finely chopped onion and 1/4 cup water. Cook slowly under tight cover until onion is soft. Wash 1/2 cup rice, drain and add to chicken. Cover tightly and cook gently until all moisture has been absorbed by rice, stirring occasionally to be sure rice does not stick. Add 2 quarts briskly boiling water 1/4 tsp. marjoram, 3 sprigs parsley and 1 or 2 bay leaves. Simmer slowly with cover tight, until chicken is tender enough to fall from the bones. Cast out all bones, bay leaves and parsley. Cut up meat to spooning-size and return to soup. Heat and serve steaming hot in deep bowls with chunks of French bread. Serves 6 to 8.
Contributed by Mrs. Isabel Schlitter, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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