Pickled Chicken\r\n3 chickens, about 2 lbs. each\r\n1 1\/2 cups vinegar\r\n1\/2 cup water\r\n1\/2 cup bottle of Worcestershire Sauce\r\n1 Tbsp. sugar\r\n1\/4 lb. butter for each chicken\r\nOnion, sliced into rings, to lay over chickens as they cook\r\n\u00a0Put in pan in low oven. Cook 3 to 4 hours, basting frequently. \r\n\u00a0\r\nCoffee Ice Box Cake\r\n1 lb. marshmallows\r\n1 cup chopped almonds\r\n1 1\/2 pints whipped cream\r\n4 dozen lady fingers\r\n2 cups strong coffee\r\nPut coffee and marshmallows in double boiler and stir until marshmallows are dissolved. Let cool. \r\nAdd nuts and whipped cream. \r\nMake layers of split lady fingers in ice cube tray (or similar tray) lined with wax paper and pour cooled mixture over split lady fingers. Place in refrigerator until hard \u2013 about 2 1\/2 hours. \r\nTurn out and cover with whipped cream. Decorate with cherries and almonds, as desired.\r\nServes 8.