Chicken And Ham Pie

Cut up and stew the chickens, as in last recipe. Have ready 4 good-sized slices of cold boiled corned ham, cut into strips. Put a layer of ham in the bottom of a buttered bake-dish, season with chopped mushrooms and parsley, salt and pepper, and add a layer of white sauce, the base of which is the liquor in which the chickens were cooked. Next place in the dish the pieces of chicken in regular order, and upon these the yolks of hard-boiled eggs. Repeat the seasoning and the sauce. lay a few strips of ham over the top, cover with a good paste, wash the pie with beaten egg and bake for 1 1/2 hrs. If you have no mushrooms, you may substitute a little mushroom catsup. - Mrs. M. Maston, 917 W. Monroe St., Chicago, 111.

Potatoes With Chicken

Use 2 cups hot mashed potatoes, a piece of butter size of an egg, 1 1/2 cups hot milk, beaten yolks of 2 eggs, salt and pepper to season, and a little minced celery. Beat till all are thoroughly mixed, then fold in the 'beaten whites of eggs. Pour in a border mould, bake in a hot oven. Turn out on a hot dish, and fill center with stewed chicken. - Mrs. John H. Snyder, 1337 W. Madison St., Chicago, 111.

Potted Chicken

To every lb. of cold roast or boiled chicken allow % lb. of butter, salt and cayenne to taste. 1 teaspoon of pounded mace, 1/2 of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses and cover with clarified butter. A few slices of ham may be added. - Mrs. E. D. Kelley, Winnetka, 111.

Scalloped Chicken

Take equal parts of cold chicken, boiled rice, or macaroni and tomato sauce. Put in layers in a. shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Chicken Scallops

Chop the meat fine and to 2 cups add a tablespoon of butter, 2 tablespoons of bread crumbs, 1/2 a cup of boiling water, salt and pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten light, and take from the fire. Fill baking-cups two-thirds full of the mixture, set in a pan of boiling water, and bake about 25 minutes. Turn out carefully into a heated dish, and pour white sauce around them. - Mrs. Chris. Worthington, Des Plaines, 111.

Smothered Chicken

Clean a chicken, too old for broiling; split down the back, and put in breast upwards in a shallow pan; pour over it 1 cup of boiling water and cover tightly to keep in the steam. Cook 1/2 ..an hr.; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped parsley, salt and pepper, and pour it over the chicken. - Mrs. Harry Silbiger, 2638 Cottage Grove Ave., Chicago, 111.

Chicken Stew With Biscuit

Boil the chicken same as for fricasee, then take it out. Put it in a frying-pan with butter and let brown on both sides, pour in the gravy left in the kettle. Let come to a boil, thicken. Break open some cream biscuits, butter each half and pour over the gravy. - Mrs. E. D. Kelley, Winnet-ka, 111.

Mock Or Variation Terrapin

Add to 1 cup white sauce, 1 1/2 cups cold chicken or veal, cut in dice, the yolks and whites of 2 hard-boiled eggs, finely chopped, 1/4 teaspoon salt, and a few grains of cayenne; cook 2 minutes, then add 3 tablespoons of sherry wine. - Mrs. Clark Mason, Bensen, 111.

Variation I

Boil 1 cup of milk; thicken with butter size of an egg and a little flour; add 1 cold chicken and 4 hard-boiled eggs, chopped fine. Season with salt and pepper. Let boil up, and serve hot. - Mrs. E. D. Kelley, Winnetka, 111.