Chicken Tamales

Boil tow chickens, save liquor; chop chickens coarsely; mix with four hard boiled eggs and twenty-five cents worth tamale paste. To thirty cents worth of cooked hominy put through grinder add two raw eggs, melted butter, salt and pepper. Line dishes with this and fill with chicken; steam one hour. - A. K.

Chicken Asparagus

Boil one chicken tender and cut in dice shape; one can of asparagus, tender parts only; make a sauce of one quart of cream, tablespoonful of Globe A-l flour, juice of one lemon, salt and pepper. Pour this over the chicken and asparagus, first having put it in individual plates; grate a little cheese on top and bake fifteen minutes in ramekins. Splendid for afternoon tea. - Mrs. J. W. Stett.

Fried Chicken Spanish

Take two tender chickens and cut in small pieces; then boil in salted water until tender. Reserve this soup for the gravy. Beat nine eggs (whites and yolks separately) and add salt and pepper to taste, and a tablespoonful of Globe A-l flour. Roll each piece of chicken in this batter and fry in hot lard enough to cover. Take one onion and a clove Of garlic (chopped fine), a little Globe A-l flour and some tomatoes; fry them in lard or oil, add to soup and boil until thick; pour over the chicken, and it is ready to serve.

Creamed Chicken

Two cupfuls of chopped cooked chicken, two tablespoonfuls of butter, one tablespoonful of Globe A-l flour, one cupful of milk, one cupful of cream, yolk of one egg, one tablespoonful chopped parsley, salt and pepper to taste. Put butter in frying pan when it bubbles add Globe A-l flour and stir well. Draw to one side of stove and add milk and cream and egg and seasoning. Lastly add chicken.