All the so-called"French Entrees" are simply re-warmed meats. Reheat white meats in white or yellow sauce; dark meats in tomato or brown sauce.

The meat from soup may be used for curries, bobotee, or any dish calling for high seasoning. Cold mutton may be made into pilaf, stewed mutton with rice, or hash, or a casserole, etc.

Braised Chops

chops of pork, mutton or veal 3 tablespoons melted butter.

3 tablespoons flour.

4 cups water.

salt and pepper.

Take any kind of chop; put butter in skillet, when hot lay in chops. When well browned place in stew kettle and prepare it with a sauce made from three tablespoons melted butter, flour, salt and pepper to taste, and warm water; cook this to a boiling point, stirring all the time. Turn over chops and cook slowly till tender.

Chicken Croquettes

1 large chicken 5/8 cups flour 1 1/2 cups broth

1 tablespoon butter.

Melt butter. When hot add flour and broth and cook until very thick Stir in minced chicken and make into shape.

Dip into beaten egg and then into cracker crumbs and fry in deep fat. If no broth on hand, use milk.

Chicken Entree

Mrs. Ingalls.

2 chickens, 2 eggs.

1 tablespoon butter, 18 sticks macaroni.

2 cans mushrooms, salt and pepper.

Remove meat from bones. Chop fine.Boil the bones in water enough to cover them for half an hour.

Add to the chopped chicken the eggs well beaten and sufficient of the stock to make a smooth paste. Season with salt and pepper, add butter. Boil macaroni until tender, being careful not to break. Line a buttered porcelain bowl with the macaroni and fill with mixture. Set in saucepan of boiling water and cook for half hour, or until chicken is tender. Reverse in circular chop dish, surrounded with mushrooms and serve hot.

Chicken In Rice Casserole

1 cup rice, 2 1/2 cups milk.

3 tablespoons butter.

2 tablespoons flour, 1 teaspoon salt.

1/4 teaspoon pepper, 1 pint cold chicken, 1 cup peas salt and pepper.

Wash rice; put in boiling water and cook twenty minutes, then drain. Add one half cup milk, one tablespoon butter, salt and pepper. Stir into rather smooth paste. Brush custard cups with butter and line to the. depth of one inch with rice mixture. Put two tablespoons butter and two of flour together; add one pint milk, stir until boiling, add salt and pepper

and chicken nicely seasoned and blocked. Fill this mixture in center of cups, cover with rice, stand in pan of boiling water and cook in oven twenty minutes. Turn carefully on to heated dish, garnish with nicely seasoned peas and serve.

Croquettes

Mrs. G. E. Seybolt

1 quart cold chopped meat.

2 tablespoons butter, 4 tablespoons flour, 1 pint hot milk.

1 egg.

bread crumbs.

2 teaspoons salt.

1/2 teaspoon white pepper.

dash cayenne 1 saltspoon grated nutmeg.

1 tablespoon onion juice.

2 tablespoons parsley.

This recipe will answer for all kinds of meat croquettes. Chop sufficient cold meat to make one quart; rub together butter and flour; add them to a pint of hot milk; stir and cook until a smooth thick paste, then take from fire. Add to meat, salt and pepper, nutmeg, parsley and onion juice. Mix thoroughly; add cream sauce; mix again and turn out to cool. When cold form into croquettes; dip in egg, roll in bread crumbs and fry in hot fat.

Jambalay

Mrs. M. H. Crawford.

1 cup rice.

1 large green pepper.

1 small red pepper.

1 onion.

2 tomatoes.

3 tablespoons tomato catsup.

1/2 pound ham, chopped 1/2 pound sausage or 1/2 pound shrimp or 1/2 pound chicken 1 pint boiling water sprig parsley.

Wash rice and soak in cold water for one hour. Pry the other ingredients in Crisco, then add the boiling water. Stir in the rice and meat. Cover the pot and cook slowly for thirty minutes. Add salt. If it boils too low, add boiling water.

Meat Souffle

Mrs. Barre.

1 cup minced meat.

1 egg.

1 teaspoon chopped parsley or celery.

pinch cayenne pepper 1 saltspoon salt 1 lemon.

Beat egg separately. Mix the meat, yolk of egg and seasoning and beat thoroughly. When ready for oven, fold in the white of egg and sprinkle with cracker crumbs. Bake fifteen minutes. Garnish with slices of lemon.

Minced Lamb

Mrs. G. E. Seybolt.

1 pint chopped lamb 1/2 pint milk.

1 tablespoon butter.

1 tablespoon flour.

1 tablespoon chopped mint 1/2 teaspoon salt dash of cayenne.

6 slices toast.

6 eggs.

Rub butter and flour together and the milk and seasoning. Cook until boiling. Add the mint and lamb. Place over hot water while you make the toast. Trim toast, butter and cover each slice with a thick layer of minced lamb, leaving a hole in center. Poach six eggs. Put one in each center.

MOCK TERRAPIN

Mrs. G. E. Seybolt.

1 pint fowl.

2 tablespoons butter, 1 tablespoon flour.

1/2 pint milk, 3 egg yolks.

1 teasphoon Worcestershire sauce salt and pepper

Rub together butter, flour and seasoning, add milk; stir until boiling. Add this to the hard boiled yolks of eggs, rubbing all the while. When you have a smooth yellow sauce, add the cold cooked fowl, which has been cut in cubes of an inch. Serve very hot.