Turban Of Macaroni And Ham

Let three-fourths of a cup of macaroni boil rapidly in salted water till tender, drain, rinse in cold water and cut in small pieces, mix with the macaroni one-half cup of chopped ham, one-half teaspoonful of salt, a little paprica, three beaten eggs, one cup of milk or thin cream. Turn in buttered moulds and bake, setting in a pan with a little hot water until the mixture feels firm to the touch. Let cool a few minutes. Turn from the moulds and surround with a tomato or white sauce.

Ham Mousse

1 tablespoonful granulated gelatine. 1/4 cup cold water. 1/4 cup hot cream. 1/2 cup cream.

2 cups finely chopped boiled ham.

1 teaspoonful mixed mustard.

1/4 teaspoonful salt.

Soften gelatine in cold water. Add hot cream, mustard and salt. Stir this into the ham. When slightly thick add the half cup cream whipped. Then turn into mold. Serve cold. Surround with mayon-

5 naise dressing that is partly whipped cream. Add chopped olives and pickles to the sauce or horseradish.

Boudans

1 lb. of cooked chicken breasts (2 cups).

1/2 cup of butter. 1/4 cup of salt pork.

Put the meat and pork through the grinder, add to it three eggs, beating in one at a time until smooth and light, add a teaspoonful of onion juice and one of salt, pepper to taste, add one-half cup of the liquor the chicken was boiled in, cook in well-buttered moulds, either one large one or small ones, as you would a timbale. Serve with a sauce made of one-half-cup of chicken stock, one-half cup of cream and one-half cup of canned mushrooms, seasoned and thickened with two tablespoonfuls of flour that has been added to two tablespoonfuls of melted butter.

Chicken Chartreuse

Mix finely chopped cooked chicken (or any meat) that has been highly seasoned, with a cream, or pou-lette sauce, or left-over sauce from the meats; line a well-buttered mould with hot cooked rice an inch thick, fill the center with the meat and cover the top with rice, cover the mould and cook standing in hot water for forty-five minutes. Serve surrounded by a tomato sauce. A very nice way of using up leftovers.

Chickens, Pigeons Or Game Of Any Kind In Casserole

Singe and draw them; wipe dry; saute to a rich brown in frying pan, using butter, bacon or pork fat; then place in a casserole; add to the fat in the pan two tablespoonfuls of flour and two cups of stock, chicken, veal or beef stock; season with salt, pepper, a teaspoonful of parsley or cloves, chopped fine, a half teaspoonful of onion juice. Cook the sauce for a few minutes. Turn it into the casserole, put on the cover and cook slowly in the oven about two hours, according to the tenderness of the fowl or game. Skin off the fat, and if game, add half cup of stoned olives that have been heated, or two tablespoonfuls of capers. Serve in the casserole.

Chicken Livers

Put in the chafing dish or sauce pan (over the fire) two tablespoonfuls of butter. When hot add the livers cut in pieces. Turn them to brown on all sides, dredge with flour, add a cup of stock after they have been cooking five minutes; season with salt and pepper, add one-fourth cup of madeira or sherry, a few stoned olives. Serve on toast.

Chicken Livers may be cooked in butter until brown, sprinkled with flour, add cream and seasonings.