Creamed Chicken

One chicken, cooked until tender. Cut fine, pour over 1/2 cup of broth. Make sauce of 1 pint cream, 1 egg, 3 teaspoons cornstarch. Cook same as custard. Chop 1 thin slice of onion, 3 stalks celery and a little parsley together. Put in a dish a layer of the sauce, chicken, vegetables and thin layer of bread crumbs, until dish is filled. Shake a little salt between each layer and bake 1/2 hour. Mrs. E. I. Chase.

Creamed Chicken. 2

Two level tablespoons flour, 3 level tablespoons butter, 1/4 teaspoon salt, 1/4 saltspoon pepper, 1 cup milk, 1 1/2 cups of cooked chicken, 2 hard boiled eggs. Melt the butter, add the flour and seasoning and then the milk; stir until it thickens. Add the meat, yolks of eggs chopped fine, and whites cut in larger pieces. Cook 3 minutes and serve.

Mrs. J. D. Wiley.

Fricassee Chicken

Cut up chicken. Cover with cold water, then cook slowly until tender. When about half done season with salt and pepper. Thicken gravy, serve with hot baking powder biscuit. Mrs. E. I. Chase.

Chicken Pie

Cook chicken same as for fricassee. Then put chicken and gravy in baking pan. Cover with biscuit crust, cutting hole in center for steam to come out. Bake in oven.

Mrs. E. I. Chase.

Escalloped Chicken

Cook 1 large chicken until tender. Cut 3 potatoes in squares and boil until tender. When cool, dice chicken, add 1 can peas, without liquor, 2 cans button mushrooms and cooked potatoes.

Make a sauce, using part of chicken grease and butter, 3 tablespoons cornstarch and 1 quart of milk and stir well into mixture. Season and put into a large baking pan and bake 3/4 to 1 hour. May be served in patty shells or ramekins. Will serve 16 people nicely.

Mrs. Geo. E. McKean.

Maryland Chicken

Prepare a spring chicken as for frying. Dip each piece in egg and cracker crumbs, lay in a double roaster. Pour 1/2 cup boiling water over 1/2 cup butter; pour this over each piece of chicken. Bake 1 hour.

Mrs. J. R. Fisher.

Chicken Souffle

One pint cooked chicken, finely chopped, 1 pint cream sauce, 4 eggs, 1 tablespoon chopped parsley, salt and pepper. Stir chicken and seasoning into boiling sauce, cook 2 minutes. Add yolks of eggs, well beaten, then set away to cool. When cold, add whites of eggs beaten to a froth; turn into buttered dish, bake 1/2 hour. Serve with mushroom sauce. This dish must be served the moment it is baked.

Mrs. C. C. Curtis.

Chicken Chop Suey

Take breast of chicken, cut up fine; 2 square inches of bamboo shoot; 8 pieces of water chestnuts; 3 celery hearts; 1/2 can French mushrooms. Slice all ingredients thin. Have a hot pan braised with peanut oil and add all ingredients, then add salt and chop suey sauce, and simmer 5 minutes.

After taking meat from chicken, use bones to make stock. When other ingredients are nearly done, put in the stock, cover the pan and cook 5 minutes. Just before dishing up, thicken with a little flour. Henry Lee.