Take the white meat of a chicken and chop very fine; use a little cream to dampen. Heat one pint of milk, add to this a small piece of butter, thicken with flour, add the chicken, take from the fire, add cream, a little bread crumbs, pepper, salt. Line the forms with truffles or mushrooms, and fill with the mixture. Bake one-half hour. Serve with either cream or tomato sauce.
Mrs. H. A. S.
STUFFED PEPPERS
One roasted chicken, one and one-half cup of cracker crumbs, one cup of Edam cheese grated, one onion, six tomatoes, slice of butter, one can mushrooms, one pint olives; chop all fine; season. Remove seeds from twelve large peppers, then stuff. Bake slowly for one hour; serve hot with potato chips.
Mrs. H. A. S.
ENTRÉE SURPRISE
Make a puff paste; roll out thin; fill with brains, oysters, shrimps, or sweetbreads; fry in hot fat until a light brown; season meats first before filling dough. Serve hot with slices of lemon.
Mrs. H. A. S.
SCALLOPED TOMATOES
Pare and slice some large tomatoes. Put in a pudding-dish, a layer of bread crumbs, season with bits of butter, pepper, salt, and a little sugar. Put on this a layer of tomatoes. Repeat the process until the dish is nearly full with tomatoes on top. Strew with bread crumbs, cover, and bake one and one-half hour. Remove cover and brown before serving.