Make a white sauce of 2 tablespoon-of butter and half as much flour; when it bubbles, add a cup of cold chicken, cut into dice, a teaspoon of onion juice, salt and pepper to taste, and enough stock to keep all from burning. Cook for 10 minutes before stirring in 2 hard-boiled eggs, chopped fine, and a cup of rich milk, heated, with a pinch of soda stirred in. - Mrs. C. E. Jefferson, 505 S. 5th Ave.. Maywood, 111.

Variation I

Put 1 pt. of cream or rich milk on stove to boil, mix 3 tablespoons of flour, 1 teaspoon of mustard. 2 tablespoons of butter, salt and pepper to taste, and add 3 tablespoonof boiling milk; stir all into remaining milk and boil 2 minutes. Add 1 pt. of shredded chicken, salmon, fish or oyster meat and turn into pan, cover with bread or cracker crumbs, bits of butter on top. Bake 20 minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation II

Boil a 4 1/2-lb. chicken and 4 sweetbreads, and when cold cut up as for sialad. In a saucepan put 4 coffee cups cream, in another 4 large tablespoons butter and 5 even ones of flour; stir until melted, then pour on the hot cream, stirring until it thickens; flavor with a small half of grated onion, and a very little grated nutmeg; season highly with black and red pepper. Put chicken and ingredients together with sweetbreiads and 1 can mushrooms (which, if large, should be cut in 4 pieces) in a baking-dish; cover with bread crumbs and pieces of butter, and bake 20 minutes. It can be made without sweetbreads, but is not as good. Serves 16 persons. - Mrs. L. Conroy, 512 Cass St., Chicago, 111.

Variation III

Carve enough meat from a cold roast chicken to make a pt. when cut into small dice. Cook together in a saucepan a tablespoon each of butter and flour; when they are blended pour upon them a cup of white stock, and when this is thick, a cup of milk. Stir to a smooth sauce, and add the minced chicken. Season to taste. Cook until the meat is very hot, and serve. - Mrs. Roger Rawlings, Chicago Heights, 111.

Creamed Chicken, Potatoes And Peppers

Saute 1/2 a green pepper, ohopped fine, in 3 tablespoons of flour and a 1/2 teaspoon of salt; when frothy, add gradually a cup of chicken stock and 1/2 cup of cream, stir until smooth and at the boiling point, then set over hot water and heat in the sauce 1 cup of chicken, cut in cubes, and 1/2 cup of cold cooked potatoes, also cut in cubes. Turnip, carrot, peas or asparagus tips may be substituted for the potatoes. - Mrs. Clark K. Mason, Bensen, 111.