CHICKEN SOUFFLE

2 cupfuls scalded milk 2 cupfuls cold, cooked chicken,
1¢ cupful butter ; finely chopped

1 teaspoonful salt 3 egg yolks well beaten

18 teaspoonful pepper 1 tablespoonful chopped parsley
144 cupful crumbs 3 egg whites beaten stiff

Make sauce of first 5 ingredients; add breadcrumbs and cook
2 minutes. Remove from fire and add chicken, yolks of eggs and
parsley. Then fold in the whites of eggs. ‘Turn into a buttered
pudding dish; bake 35 minutes in a slow oven. Serve with mush-
room sauce. —Mrs. Denis Murphy

CHICKEN OR FISH TIMBALES

Chop breast of chicken or fish, fine, and press through col-
ander. One tablespoonful of butter, 1 tablespoonful of flour,
small cupful of cream. Put flour and butter in a saucepan, let
melt on stove; add cup of cream and boil up once. Add chicken
or fish, and cool; add salt and pepper, 1 or 2 eggs, 1 tablespoonful
sherry, pinch of Cayenne, and if desired, chopped mushrooms.
Butter timbale molds and fill three-fourths full; place molds in
pan of boiling water; let cook % of an hour on top of stove and
™% of an hour in oven. Serve with the following sauce: One
tablespoonful of butter, 1 tablespoonful of flour, 1 cupful of cream,
1 or 2 yolks of eggs, season to taste with sherry, Cayenne, lemon
juice, Worcestershire. If above seasoning is not desired, salt
and pepper will answer. Chopped mushrooms and truffles may
also be added. —Mrs. C. W. Chesterton

CHICKEN FRICASSEE, ITALIAN

Cut up 2 large chickens, season with salt and pepper; put in
a pan with | quart cocoanut milk, 1 pinch cinnamon, 4 teaspoon-
ful fresh coriander, %4 teaspoonful powdered saffron, a bit of
pimento, and boil until tender. At the last moment thicken with
the yolks of 4 eggs mixed with ™% pint cocoanut cream. Keep
hot but do not boil or it will curdle. To obtain cocoanut cream,
scrape 3 cocoanuts, add 3 pints water; stir well, strain and let
stand 3 hours; then skim off the cream. Serve on a chop platter,
with smaller dishes containing chopped cocoanut, pimento paste
and chopped onion with a red pepper sauce.

—Mrs. John Creighton (Toronto)
BREAST OF CHICKEN, VANCOUVER

(For Six Persons)

Remove the breasts of three 2%-lb. chickens; in doing so,
leave the skin from the legs attached to the breasts; spread
out on table, skin side down; season with salt and pepper and
place on each breast a dressing made from foie gras and fine
herbs, using half and half; turn the extra skin over this and
sew up; place in a broiler and cook over moderate fire; serve
on a slice of broiled Virginia ham, with paprika sauce under-
neath, and on top 3 broiled fresh mushrooms. —Mrs. Pat Fraser

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