Two cupfuls of the dark meat of chicken or turkey, cut into small pieces; half a pint of cream ; two tablespoonfuls of butter; one tablespoonful of flour ; yolks of three hard-boiled eggs; one teaspoonful, each, of dry mustard and salt; saltspoonful of cay-enne; one gill of sherry or Madeira.

Rub the yolks of the eggs to a paste with the butter, flour, and seasoning. Heat the cream in the blazer and stir them into it.

Lay in the chicken, cook until smoking-hot, add the wine, and serve.

Hot Chicken Salad

Two cupfuls of the white meat of cold chicken or turkey cut into dice, and steeped one hour in two tablespoonfuls of salad oil; one tablespoonful of butter ; one tablespoonful of flour ; half a pint of milk; one gill of cream; one teaspoonful, each, of onion-juice and celery-salt; half a teaspoonful of common salt; saltspoonful of white pepper.

Melt the butter in the blazer with the onion-juice, add the flour, and when these are blended, the milk. Stir until thick and smooth, put in the chicken and any of the oil it has not absorbed, let it become scalding-hot, season, put in the cream and serve at once, with or without toast.

Lake Forest Chicken Rechauffe

Two cupfuls of the white meat of cold chicken or turkey; one pint of chicken-stock; half a cupful of fine white breadcrumbs ; half a pint of cream ; four hard-boiled eggs ; one table-spoonful of butter; salt and white pepper to taste.

Chop the whites of the eggs coarsely. Let the crumbs soak in the cream until soft, and rub into them the powdered yolks of the eggs. Melt the butter in the blazer, put in the stock and bring to a boil; add the paste of crumbs, cream and yolks, and, when hot, the chicken and chopped whites. Cook five minutes, or until boiling, and serve.