Chicken Custard

Scald together 1 cup of strong chicken stock and 1 cup of cream. Pour it over the well-beaten yolks of 3 eggs, and cook in a double boiler till slightly thickened. Salt to taste, and serve cool in custard cups. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Chicken And Eggs Scalloped

Strew fine, dry, buttered crumbs over the bottom of a buttered baking-dish, then put in a layer of cold cooked chicken, cut into small dice. Cook a teaspoon of chopped onion in a tablespoon of butter, till slightly colored, add cup of milk, and when hot stir in 1/2 a cup of dry bread crumbs. Add a teaspoon of chopped parsley and a little salt and paprika. Let it cool until lukewarm, then stir in 2 well-beaten eggs, and pour the mixture over the meat. Cover with fine crumbs. Place in the oven and bake, covered, 1/2 an hr. Serve in the dish in which is it baked. - Mrs. F. C. Winter, Winnetka, 111.

Chicken Giblets Or Mock

When poultry is in full season and the weather is cold, save the giblets of half a dozen fowls, boiling them, salting slightly to keep them, and setting in a cool place. When you have enough, chop them, rejecting tough portions, and run through a vegetable press. Work to a smooth paste with melted butter, season with paprika, salt and a dash of onion juice. Pack down in small jars, pour melted butter over the top, and keep in a cool, dry place. If you will boil a few mushrooms in salted water, strain, cut them into coarse dice and intersperse throughout the paste, you will have 'a veritable imitation of the veritable Strasburg pates. Calf's, lamb's or pig's liver may be substituted for fowls. - Mrs. S. A. Liefbin, 3638 Cottage Grove Ave., Chicago, 111.

Chicken Goulash

Boil the fowl in the usual way. When tender, take out, remove the bones and put them back into the liquor; cook 1/2 hr. and again remove them. Cut the chicken in small bits or cubes (keeping out the liver, heart and gizzard). Put the chicken in the liquor, add 1/2 can of tomatoes or 6 whole ones, salt, pepper, speck of sugar, and butter; stew until done. Pour over 1 doz. slices of buttered toast in a soup tureen. Serve hot. - Mrs. E. D. Kelley, Winnetka, 111.

Chicken And Ham Minced And Baked

Mix together 2 cups of minced cold lamb, chicken or veal, 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup-stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince, as many eggs as will lie side by side on it, sprinkle with, salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a baking-dish. - Mrs. May C. May, Mayfair, 111.

Chicken Holandaise

Cook 1 1/2 tablespoons of butter and 1 teaspoon of finely chopped onion 5 minutes, add 2 tablespoons corn starch; and gradually 1 cup chicken stock. Add 1 teaspoon lemon juice, 1/3 cup finely chopped celery, 1/4 teaspoon salt, a few grains of paprika and 1 cup cold cooked chicken cut in cubes; and when well heated, add the yolk of 1 egg, slightly beaten, and cook 1 minute. Serve with buttered graham toast. - Mrs. Joseph King, Kenilworth, 111.