Mix
¼ cup cream
Few grains salt and
2 tablespoons pimiento, rubbed through a sieve.
Beat until stiff and serve on bouillon or on any cream soup.
CHICKEN TERRAPIN
Mash
Yolks of 3 hard-cooked eggs, add
5 tablespoons flour
1 teaspoon mustard
1 ¼ teaspoons salt
¼ teaspoon white pepper and
3 tablespoons melted butter.
Add to
2 cups scalded milk and cook until thick.
Add
Whites of 3 hard-cooked eggs, finely chopped
1 ½ cups cooked chicken or fowl cut in cubes
1 or 2 tablespoons pimiento cut in strips
1 or 2 tablespoons green pepper cut in strips
2 tablespoons ripe olives cut in strips, and
Juice of 1 lemon.
Keep hot over hot water or electric grill and serve in [patty shells] reheated in the oven, or on toast. Serve with
Spiced figs.
BOILED FOWL
Clean a
4 pound fowl and cook slowly for 1 ¼ hours, or until tender, in
1 quart boiling water with
6 slices carrot
2 stalks celery
2 slices onion
Sprig of parsley
2 teaspoons salt and
⅛ teaspoon pepper.
Cool in the stock.