Ee

CHICKEN A LA KING

2 tablespoons butter
14 shredded green pepper
cup mushrooms sliced thin
2 tablespoons flour
14, teaspoon salt
1 pint cream
3 cups chicken cut in pieces
14 cup butter
Yolks of 3 eggs
1 teaspoon onion juice
1 tablespoon lemon juice
14 teaspoon paprika
A little sherry
Shredded pimento

—

Melt the butter and add green pepper
and mushrooms. Stir and cook 5 minutes
then add flour and salt. Cook until frothy
and add the cream and stir until sauce
thickens. Put all in double boiler, add
chicken, an nd to get very hot. In
the meanti ce the 4 cup of but-
ter and bea egg yolks into it, add
onion juice and lemon juice and paprika.
Stir until eggs thicken a little, add the
sherry and pimento before serving on
toast.

—MAaAry DELF

CHIP BEEF FOR SUPPER

12 cup shredded chip beef
14 cup cheese
12 cup tomato juice

Cook in double boiler and when hot add

2 unbeaten eggs and stir well. Serve on
toast. It is also nice cold, for sandwiches.
—LENA PECK

CHICKEN RING OR LOAF

1 cup soft bread crumbs

2 cups milk

2 eggs slightly beaten (or 3 egg yolks)
1 teaspoon salt
14 teaspoon paprika

1 teaspoon Worcestershire sauce

3 cups cooked chicken, diced

Y2 cup celery, finely chopped

Juice of 12 lemon

Mix well. Pack into buttered mold, set
in pan of hot water. Bake in moderate
oven (325° F.) about 40 minutes. Instead
of a mold ramekin dishes can be used.
If a mold is used let stand 10 minutes
before unmolding. Serves 6.

—WILENA CUNNINGHAM

( 22)

CHICKEN LOAF

1 6lb. chicken, cooked
2 cups soft crumbs
1 cup cooked rice
14 cup pimento
4 eggs, beaten
4 cup butter
3 cups milk or 142 cups milk and
112 cups broth
Salt
Bake in moderate oven (not in water) till
set. Cut in squares.

SAUCE
4 tablespoons butter
5 tablespoons flour
2 cups chicken stock
14 cup cream
1 medium can mushrooms
2 egg yolks, beaten

Make cream sauce and add eggs and
mushroms and lastly 1 teaspoon lemon
juice.

—JESSIE WORSLEY

CHICKEN CURRY

2 cups cooked chicken
114 stalks celery, cut in inch pieces
i teaspoon salt
34 cup rice (raw)
1 teaspoon curry powder
312 cups liquid
Cube chicken and put into casserole with
celery, uncooked rice and the seasonings;
add the boiling liquid which may be milk
or chicken gravy and water and bake
covered for 1144 hours at 375° F.

—JESSIE MURRAY

CHICKEN SUBSTITUTE

1 Ib. breast of veal

I egg

1 cup milk
Bread or cracker crumbs
Salt and pepper

Have butcher cut veal into 2-inch pieces
(squares). Roll in beaten egg and crumbs.
Brown in frying pan with a little drip-
ping. Place in a deep casserole and add
salt and pepper and enough milk to
cover. Cover and bake 2 hours at 350° F.
The ribs are the best for this dish and
doubled it will serve about 6 people. A
delicious and tender meat dish.

—JESSIE MURRAY .