Scald and peel little yellow tomatoes; chill, and lay on lettuce leaves; add French dressing just before serving, or mix the yellow tomatoes with little bits of red ones.
"Oh, that must be lovely!" said Brownie. "I'm going to copy that in my book, and put my name after it, as my very own salad!"
"Now what next?" asked Mildred, as she set away the French dressing in the cream bottle.
"Delicious little strawberry shortcakes; do you remember your rule for biscuits?"
"Indeed I do! I've made those so often I never even look in my cook-book."
"Well, then, you may make a panful of those; only remember to roll the dough out very thin—not thicker than half an inch; and do not let the biscuits touch each other in the pan. Now, Brownie, here is a platter of cold roast chicken, left from dinner last night, for you to pick off the bones and cut up in little, even pieces about the size of the end of your thumb. Use the white meat first, because that looks best creamed, and if there is not enough, then use some of the dark. Here is the rule:"
CREAMED CHICKEN
| 1 | large cup of thick white sauce. |
| 2 | cups of cold chicken in small pieces. |
| ½ | teaspoonful of salt. |
| ½ | teaspoonful of chopped parsley. |
| 1 | shake of pepper. |
Make the usual white sauce, but use two tablespoonfuls of flour to one of butter, so it will be thick (see your rule). When it is done, add the seasoning and then the chicken; keep very hot, but do not let it boil again.
"You can serve this on squares of buttered toast, or just as it is in little dishes, or on one round platter."