One chicken of four pounds, four sweetbreads, and one can mushrooms; boil chicken and sweetbreads separately, put chicken and mushrooms and sweetbreads cut up in small pieces in a dish; add four tablespoons of butter, five tablespoons of flour, scald one quart of cream and put in the mixture; season with salt, pepper, cover with bread crumbs and dots of butter on top. Bake fifteen to twenty minutes. - Mrs. Geo. Barney. Williams, Ariz.

Chicken Creamed

Two chickens (good size), two sweetbreads, two cans mushrooms, one quart cream or half milk, one scant teacup flour, one-half cup butter. Put cream on stove. When hot stir in flour moistened with a little milk and butter. Salt, pepper and parsley to taste. Let cool before using. Cook chickens and sweetbreads and pick up as for salad. Put a few grated bread crumbs in bottom of baking dish then add layer of each ingredient, alternating the chicken, sweetbreads, mushrooms and dressing until all have been used. Finish with dressing and sprinkle crumbs on top. Bake twenty minutes or until a golden brown. - Mrs. R. W. Bryden, Los Angeles, Calif.

Chicken Creamed

Cut into small dice the white meat of cooked chicken. Melt two tablespoons of butter, stir in two heaping tablespoons of well sifted flour; when creamy and smooth add a little at a time a pint of hot milk, stirring constantly to keep from lumping, let it boil up once, add one teaspoonful of grated onion, little salt, and the yolks of two raw eggs, stir briskly; cut two fresh mushrooms fine, fry lightly in butter, one sweet green pepper shredded, a generous tablespoonful of capers chopped fine and a suggestion of grated nutmeg. Add chicken and serve. - Mrs. Gardner. Manistee. Mich.

Creamed Chicken Filling For Patties

Cut the meat from a cold roast or boiled fowl into bits, but do not chop.- The white meat is best for this, but the dark may be used if desired. There should be a cupful of the chicken dice. Season with salt, white pepper, and a dash of nutmeg. Cook together in a saucepan a tablespoonful, each of butter and flour, and, when these are blended, pour upon them a cupful of rich milk - half cream, if you have it - and stir to a smooth white sauce. Put the saucepan in an outer pan of boiling water and stir into it the chicken. If more seasoning is needed, add it, and a teaspoonful of minced parsley. When heated through, fill pastry shells with the mixture, set in the oven until very hot, and serve.

Creamed Chicken And Mushrooms

Parboil a good sized chicken. Boil liquor down until it makes three-fourths of a pint. Boil fresh mushrooms in water with salt, about twenty minutes. Then cut up the chicken and mushrooms and mix.. Take one-half pint of cream, let come to a boil, add the liquor and a big tablespoon of butter, salt and pepper to taste, and thicken with flour. Then add the chicken and mushrooms and cook about fifteen minutes. Will serve six or eight people. - Mrs. Charles M. Smith, Thomasville, Ga.