Chicken Chartreuse

A: 1 cup cooked chicken, minced fine

B: 1 teaspoon chopped parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt.

2 tablespoons tomato juice, 1 beaten egg, dash of pepper

Mix A with B. Line a buttered dish 1 inch thick with boiled rice. Fill center with chicken mixture, cover top with rice. Cover and steam 45 minutes. Serve with tomato sauce poured around it.

Creamed Chicken With Mushrooms

1 cup chicken broth

1 cup cream

2 tablespoons flour 1/4 cup butter

3 cups chopped chicken (cooked) 1 cup canned mushrooms

1 lemon

2 tablespoons grated cheese

Melt the butter in a pan. Stir in the flour until smooth. Add the broth and the cream. As it thickens add the chicken and mushrooms. Season well and allow to cook for 5 minutes. Serve in warm biscuit shells and sprinkle tops with cheese and lemon juice.

Smothered Chicken

Put 1/2 cup beef-dripping or bacon fat and I small cup of stock in the bottom of a pan. Split the chickens, dredge with flour all over, season with pepper and salt, putting the chickens breast down, and putting the giblets under them. Allow 15 minutes to the pound. When done, take out the chickens, mash the giblets, adding a cup of rich milk to the juice to make the gravy.

Terrapin Chicken

I quart cold chicken cut small

1 or 2 chicken livers 3 hard-boiled eggs

2 yolks of eggs

I cup chicken stock

4 teaspoons butter 4 teaspoons cream 1 tablespoon salt 1/3 teaspoon pepper 1 teaspoon lemon juice

Chop the livers and the hard-boiled eggs together and add them to the chicken. Sprinkle with the pepper and the salt. Put the butter in a frying-pan on the stove. Add flour and stir until it becomes brown and frothy. Move the pan to less hot a fire and add the chicken stock gradually. Put the pan back onto the fire and stir three minutes, then add the cream except 4 teaspoonfuls. Stir one minute. Add the chicken mixture and cook ten minutes. While it is cooking, beat the yolks of two eggs and add to them the 4 teaspoonfuls of cream. Pour this into the chicken mixture, stir one minute, add the lemon juice and serve at once.

Chicken Fricassee Creole

Fry chicken lightly, dredging flour into the fat, and brown. Add 2 cups of boiling water, 1 quart of tomatoes, peeled and sliced, 1 small onion sliced, a few sprigs of parsley, and stew slowly 1 1/2 hours. Serve with rice border.