Chicken Souffle

Chop sufficient cooked white meat of chicken to make four tablespoonfuls; add to it two tablespoonfuls of thick cream, a tablespoonful of sifted dry bread crumbs, a salt-spoonful of salt, and then mix in the well-beaten white of one egg. Heap this in a tiny baking or ramekin dish, or on a shell; dust with bread crumbs, brown quickly in a hot oven and serve at once.

It will fall if it stands.

German Chicken Puff

Bake one good-sized potato; when done, cut off the end, scoop out the flesh and put it through a sieve or vegetable press; add a saltspoonful of salt, four tablespoon-fuls of finely-chopped cooked white meat of chicken, mix thoroughly, and fold in the well-beaten white of one egg. Put this back into the potato "shell," brush the top with milk and bake in a quick oven fifteen minutes.

Chicken In Potato Cases

Chop sufficient cold cooked chicken to make four table-spoonfuls; put it in a small saucepan with two tablespoon-fuls of cream, half a saltspoonful of salt, and if admissible a suspicion of pepper; cover the saucepan and stand it over a teakettle of hot water for ten minutes to heat. Have ready baked a good-sized perfect potato, cut a slice from the side, or the end, whichever seems best; scoop out the flesh of the potato, leaving a wall a half inch thick. Fill the potato with the hot chicken, dish it on a napkin and serve at once.

The portion of the potato scooped out may be used for another dish.

Minced Chicken On Toast

Cut half the white meat of a young chicken into dice. Put a teaspoonful of butter and one of flour in a saucepan, mix, and add a half cupful of milk, stir over the fire until it reaches boiling point, add a saltspoonful of celery salt and the chicken; cover the saucepan and stand it over hot water for ten or fifteen minutes. Trim the crust from a square of bread and toast it until a golden brown; put it on a tiny platter and heap the chicken on top. If admissible, garnish the top with a teaspoonful of nicely-cooked green peas, or a little chopped parsley.

Golden Chicken

Make precisely the same as minced chicken on toast, and when ready to serve, grate over the top the hard-boiled yolk of one egg.

To Give Variety

For another meal heat the mold left over by standing it in boiling water over the fire or in the oven. If admissible cook a cupful of green peas and press them through a sieve; they should be as dry as mashed potato. Season nicely with a little salt and butter, put them on a serving dish, dish the timbale at one side, or in the center, and send to the table.

Jugged Chicken

In making chicken broth, save the white meat for other dishes. After the chicken has been boiled tender in the broth, remove the breasts and put them aside for any of the preceding recipes. For jugging: Put half the breast while hot in a small baking dish or casserole mold, dust it lightly with celery salt, add sufficient stock to just cover, sprinkle over two tablespoonfuls of rice, cover the dish and bake in a moderate oven one hour. Serve in the dish in 'which it is cooked.