Cream Of Chicken

4 lbs. chicken, boiled tender 4 sweet-breads boiled in salted water

1 can mushrooms. If small, do not cut

Stir together 4 tablespoons butter and 5 of flour; scald 1 quart cream and into it stir the flour and butter until it thickens; season with salt, black and red pepper, and use a great deal of it. Cut chicken and sweetbreads into small pieces and mix into this mushrooms, over all pour cream mixture. Mix thoroughly and pour into buttered baking dish. Cover the top with bread crumbs; bake 1/2 hour.

- Helen C. Dawes

Chicken Croquettes

1 solid pint finely chopped chicken 1 tablespoon salt 1/2 teaspoon pepper 1 cup cream or chicken stock 1 tablespoon flour

4 eggs

1 tablespoon onion juice

1 tablespoon lemon juice

1 pint crumbs

3 tablespoons butter

Put the cream or stock on to boil, mix the flour and butter together and stir into the boiling cream, then add chicken and seasoning; boil for 2 minutes and add 2 eggs, well beaten. Take from the fire immediately and set away to cool. When cool, shape, dip in egg, then in bread crumbs, then in egg again and fry.

- Mrs. T. M Johnson

Chicken En Casserole

1 chicken 1 carrot

1 quart boiling water or stock

1 teaspoon salt 12 small onions 1 saltspoon pepper

Draw and truss the chicken. Peel the onions, and put them into the bottom of a casserole dish; add the carrot cut into fancy shapes, the stock or water, and the pepper. Pour it into the mould. Place the chicken on top of the vegetables and bake, uncovered, in a hot oven for half an hour. When the chicken is nicely browned add the salt, cover the dish and bake slowly for 1 hour longer.

Birds, rabbits, hares, and all the so-called inferior pieces of meat may be cooked en casserole the same as chicken. The oven must be exceedingly hot at first to sear the meat before placing the cover on the mould. Always add the salt when the meat is partly done. Adding it at first draws out the juices and leaves the fibre exposed and tough.

Fried Chicken

Southern style of frying. Cut the chicken into pieces, dip each piece separately into cold water, sprinkle with pepper and salt and roll well in flour. Have an equal quantity of butter and lard hot in a frying pan, put the chicken on and cover. When brown on one side turn until all sides are done and brown. Remove chicken to a hot dish, sprinkle a teaspoon flour in hot grease, stirring until brown, then pour in 1/2 pint cream, stir well and pour over chicken.

Chicken A La King

Melt 2 tablespoons butter in a pan; add 1/2 green pepper, chopped fine, 1/2 cup fresh mushrooms, peeled and broken in pieces, stir and cook 3 minutes; add 2 level tablespoons flour, 1/2 teaspoon salt and cook until frothy; add 1 pint cream and stir until sauce thickens. Put the sauce pan over hot water and stir into it 3 cups chicken cut into cubes; cover and let stand until it gets very hot. Beat the yolks 3 eggs, 1 teaspoon lemon juice, 1 teaspoon onion juice, 1/2 teaspoon paprika; stir this mixture into the hot chicken, stirring until the egg thickens. Serve on toast.

- Mrs. J. M. Glenn