Fricasseed Chicken

1 stewed fowl

2 tablespoons fat 1/4 cup flour

1 teaspoon salt 1/8 teaspoon pepper

1 pint stock or more

2 egg yolks

2 tablespoons chopped parsley

When fowl is tender remove fat and take stock from kettle. Heat fat, add flour and seasonings, then add hot stock slowly.

Cook until smooth and thickened, then pour on two well-beaten egg yolks, add chopped parsley, and pour over fowl which has been attractively arranged on a hot platter.

To arrange bird on platter lay neck, breast, and back in center in order. On the sides of the breast, lay cuts of wings, on the sides of the back lay drum sticks and second joints. Lay giblets between wings and second joints. Serves 6 to 10.

Chicken Croquettes

3 1/2 cups chopped chicken

1/2 teaspoon onion juice

1 tablespoon parsley

2 teaspoons lemon juice 1 recipe thick white sauce

Thick White Sauce

1/4 cup butter 1/2 cup flour 1 1/2 teaspoons salt Cayenne

1/2 teaspoon white pepper 1 teaspoon celery salt 1 pint scalded milk or cream

Chop the chicken very fine after picking it over carefully to remove all skin, fat, and gristle. Add seasonings.

Prepare the thick white sauce, then add the chopped and seasoned chicken. It should make the mixture of such a consistency that it can be handled. Spread on a shallow, buttered plate to cool, then shape into pyramids. Crumb, egg, and crumb. Cook in deep fat one minute to brown, and drain on unglazed paper. Serve hot with a garnish of parsley. See - Cooking in fats.

Croquettes may be prepared in the same manner with other meats. Serves 12 to 16.

Creamed Chicken

1 1/2 cup cold cooked chicken diced 1 cup cream sauce

1/8 teaspoon celery salt A few drops onion juice

Cream Sauce

2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt

White pepper 1 cup thin cream

Add diced chicken and seasonings to cream sauce; when well heated, serve in timbale cases or patty shells or on toast. Serves 6.

Creamed Chicken, Baked

1 fowl(4^-6 1bs.) 4 sweetbreads 1 can mushrooms 4 tablespoons butter 1 teaspoon salt

White pepper 6 tablespoons flour

1 quart cream, or rich milk 1/2 onion grated

2 cups buttered crumbs

Stew the fowl till very tender and pick meat over carefully, removing all skin, bone, and gristle. Cut in dice.

Boil sweetbreads, pick over carefully and cut in dice.

Quarter the mushrooms. Make a cream sauce with butter, flour, seasonings, and cream, add onions and chicken, mushrooms and sweetbreads.

Turn into buttered baking dish, cover with buttered crumbs, and bake in a hot oven 20 minutes, till a golden brown. Serves 16 to 20.