Chicken And Spaghetti

(Kate F. Floyd.)

Boil spaghetti in salt water for 30 minutes, throw into cold water to bleach, drain thoroughly, make a sauce as follows: 1 large tablespoon butter blended with a rounding tablespoon of flour, add 1/2 cup milk, 1/2 cup chicken stock, or any other meat stock, put over the fire and let come to a boil, stirring constantly. Cut chicken in small pieces, line baking dish with cream, then layer of spaghetti, then chicken, then a sprinkling of finely cut green peppers, repeat; have the last layer spaghetti topped with the sauce; cover with bread crumbs well sprinkled with butter or with grated cheese. Bake until thoroughly heated through and browned; serve hot.

Chicken Timbale

(Mrs. E. B. Peirce.)

1 pound of uncooked white meat of chicken, breast of two good sized hens required, one pint of white soft bread crumbs, one cup of Pure Milk Company's sweet milk, two level teaspoons of salt, two salt spoons of pepper - white pepper preferred - whites of ten eggs. Put the meat twice through the meat chopper, then rub it until perfectly smooth. Put the bread and milk into a sauce pan and stir over the fire until they form a smooth, soft paste. Take from fire and when cold add gradually to, the meat. Press the whole through a sieve, add salt and pepper, then gradually the well-beaten whites of eggs. Fill into greased timbale molds (or deep muffin rings) and stand in a baking pan partly filled with boiling water. Bake in a moderately quick oven thirty minutes. It is always wise to line the bottom of molds with a piece of oiled paper. The sides can be loosened with a knife, but if the bottom sticks the appearance of timbales are spoiled. While these are cooking, make a plain white sauce, add a few mushrooms to it. Pour sauce over timbales and garnish with parsley. This same mixture may be cooked in a large mold if preferred. This quantity is sufficient to serve 12 persons.

Chicken Hollandaise

(Florence M. Sehauffler.)

2 cups chopped chicken, 2 cups chicken broth, 1/2 cup butter, 1 1/2 teaspoons corn starch, yolks of 2 eggs, 1/2 cup chopped celery, 1 teaspoon chopped parsley, 1 teaspoon chopped onion, juice of 1/2 lemon. Melt butter and corn starch previously rubbed together. Add slowly hot broth until it begins to thicken. Add lemon juice, vegetables, beaten yolks and seasoning. Put in chicken and stir well until heated thoroughly. Serve on graham toast.

Pressed Chicken

Boil a chicken in as little water as possible till the bones slip out and grissly portions are soft. Remove skin. Pick meat apart. Mix dark and white meat. Remove all fat and season the liquor highly with salt and pepper also with slice of lemon. Boil juice down to one cup and mix with meat. Butter a mold and decorate the bottom and sides with slices of hard-boiled eggs and ham cut in fancy shapes. Pack the meat in and set away to cool. When ready to serve dip the mold in warm water and turn out carefullv.