MINCED CHICKEN
1 cup of cold chicken, cut in small, even pieces.
½ cup of chicken stock.
1 teaspoonful of chopped parsley.
½ teaspoonful of salt.
A pinch of pepper.
1 oz. of butter.
Put the chicken stock—which is the water the chicken was cooked in—or good stock into the saucepan, and mix in the chicken and seasoning, and cook and stir till it is rather dry. Serve as it is, or on squares of buttered toast. You can make any cold meat into hash in this way, having it different every time. Sometimes you can put in the chopped onion, or a cup of hot peas.
SARDINES ON TOAST
Split the sardines, take out back-bone, and remove all skin; put on each a little butter and pepper. Dish on squares of buttered toast, and serve very hot.
CHEESE FONDU
This was a recipe her Aunt put in Margaret’s book out of the one she had made at the cookery-school.
1 cup of fresh bread-crumbs.
2 cups of grated cheese.
1 cup of milk.
1 bit of soda as large as a pea.
½ teaspoonful of salt.
1 pinch of red pepper.
1 teaspoonful of butter.
2 eggs.
Put the butter in a saucepan to heat while you beat the eggs light, without separating them; let these stand while you stir everything else into the pan, beginning with the milk. Cook this five minutes, stirring all the time, and then put in the eggs and cook three minutes more. Put six pieces of toast on a hot plate, and pour the whole over them, and send at once to the table to be eaten very hot.