"I always match my appetite to my bill of fare"

Chicken Au Gratin

1/2 lb. cold chicken 1/2 cupful grated cheese 2 heaping tablespoonfuls (2 ozs.) rice.

1/2 pint (1 cup) tomato sauce A few bread crumbs Salt and pepper.

Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.

Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.

Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.

Chicken Ramequins

1 1/2 cupfuls cooked chicken cubes 1/2 pint (1 cup) cooked peas.

1 gill (1/2 cup) sliced mushrooms.

2 ozs. (1/4 cup) butter 2 tablespoonfuls flour.

Salt and pepper.

Dust of paprika.

1 gill (1/2 cup) chicken stock.

1 gill (1/2 cup) cream.

1 gill (1/2 cup) liquor from canned mushrooms A few browned bread crumbs.

Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered rame-quins.

Sprinkle a few browned bread crumbs over the top and serve at once.

Chopped Veal

1 lb. chopped veal.

1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour.

3/4 pint (1 1/2 cups) gravy or stock Seasoning salt, pepper, lemon juice, and mace Toast points and cut lemon.

Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings.

Heat through but do not boil. Serve garnished with toast points and cut lemon.

The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.

Cottage Pie

Some cold potatoes Some cold chopped meat A little dripping.

A little gravy.

Salt and pepper to taste.

Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping.

Bake a nice brown color and serve hot.

Mutton Hash

Some cold mutton.

1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 celery stalk.

Bunch sweet herbs 1/2 pint (1 cup) stock.

1 small onion.

2 parsley sprigs Salt and pepper Some mashed potatoes.

Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour. Serve hot with mashed potatoes.