1 chicken of 4½ pounds or two of 6 pounds, 4 sweet breads, 1 can mushrooms. Boil chicken and sweet breads; when cold cut up as for salad. Add mushrooms (if large cut in 4 pieces.) In a saucepan put a quart of cream, in another 4 large tablespoonsful butter, 5 even ones of flour, stir until melted. Then pour on hot cream, stirring until it thickens. Flavor with small half grated onion and a very little nutmeg, season highly with black and red pepper. Mix all together, put in a baking dish, cover with bread crumbs and pieces of butter. Bake twenty minutes.
Mrs. H. W. Perkins.
Cream Chicken.
One cold boiled chicken, cut in small pieces. Two sweet breads, boiled and cut in small pieces; one can of mushrooms, drain all the water off and cut up; 1 pint of cream, 1 pint of milk, yolks of 2 eggs, 3 tablespoonsful of flour, ½ pound of butter, flour and eggs mix together. Heat cream and butter together and mix with eggs and flour. Cook for fifteen minutes till all a cream, pour over the other ingredients while hot. Grate bread crumbs on top and brown in oven.
Frances H. Potter.
Chicken and Curry.
1 boiled chicken, cut up; heat in a sauce pan 1½ tablespoonful of butter, 1 tablespoonful flour, thin with chicken broth; put in cup 2 teaspoonsful curry powder, mix with little broth, add to sauce, put in chicken, heat. Have ready a dish of boiled rice. Serve chicken on platter, with rice around it.
Mrs. John Gregg.
Pressed Chicken.
Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin and keeping the light meat separate from the dark; chop and season to taste with salt and pepper. If a meat presser is at hand, take it, or any other mould such as a crock or pan will do; put in a layer of light and a layer of dark meat till all is used, add the liquor it was boiled in, which should be about 1 teacupful, and put on a heavy weight; when cold cut in slices. Many chop all the meat together, add 1 pounded cracker to the liquor it was boiled in and mix all thoroughly before putting in the mold. Either way is nice. Boned turkey can be prepared in the same way, slicing instead of chopping.