Chicken In Baskets

To 3 cups of hot mashed potatoes, add 3 tablespoons of butter. 1 teaspoon of salt, yolks of 3 eggs, slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry bag and tube. Brush over with white of egg, slightly beaten, and brown in oven. Fill with creamed chicken. For handles of baskets use parsley. - Mrs. E. D. Bennett, Bartlett, 111.

Canned Chicken

Joint the chicken as for fricasee, cover with cold water, and bring slowly to the boil. Simmer until tender, but not broken. When done, add salt to the liquor, boil all up once, then remove the chicken and pack in wide-mouthed jars. Pack in as tightly as possible. Stand the jars at the side of the range in a pan of boiling water, boil up the chicken liquor, fill the jars to overflowing with the scalding liquid, and seal immediately. - Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111.

Chicken Croquettes With Celery Toast

Stew inch lengths of celery until soft; run through a vegetable press, mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with alternate layers of lightly toasted bread, which have been dipped into the salted water, poured off from the boiled celery. Cover and set in the oven for 10 minutes, then serve in the bake-dish. - Mrs. Frank Mullins, Franklin, 111.

Crustades Of Chicken

Cover the outside of small moulds or tin cake cups with thin puff-paste. Prick and bake, remove from the moulds and fill with mixture of mushrooms and chicken breasts, chopped fine, and moistened with highly seasoned cream sauce. - Mrs. May C. May, Mayfair, 111.

Curry Chicken

Cut the chicken at the joints and remove the breast bones. Wipe, season with salt and pepper, dredge with flour and brown lightly in hot butter. Put in a stewpan. Fry 1 large onion, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix 1 large tablespoon of flour, 1 teaspoon of sugar and 1 tablespoon of curry powder, and brown them in the butter. Add slowly 1 cup of water or stock and 1 cup of strained tomatoes, or 1 sour apple, chopped, and salt and pepper to taste. Pour this sauce over the chicken and simmer 1 hr., or till tender. Add 1 cup of hot milk or cream. Boil 1 minute longer, and serve with a border of boiled rice. Rabbit, veal and lamb may be curried in the same way. - Mrs. L. V. Clements, 19 E. 22nd St., Chicago, 111.

Chicken Cutlets, Parker House Style

Prepare a croquette mixture, using the formula given for chicken and sweetbread croquettes, but omitting the sweetbreads at choice. Form the chilled mixture into cutlet shapes, dip into a yolk of egg, beaten and diluted with 1 tablespoon of melted butter to each yolk of egg, then into fine bread crumbs, dispose on a buttered baking-pan, agate preferred, and reheat in a hot oven. Pipe a duchess potato mixture on to the edge of the cutlets, brush with beaten yolk of egg, and reheat in the oven; fill the open centers with buttered peas or asparagus tips. The asparagus tips may be mixed with Hollandaise sauce. Note that the yolks of eggs only are used in egging, and that the cutlets are not double breaded. - 'Mrs. Ab-ner Grant, Sherman, 111.