An elegant dish can be made of unpromising chops by following these directions.
Mock casseroles of chicken
Select large, smooth, tart apples of good flavor and of uniform size. Remove core with corer. Mince cold chicken fine, season with salt, a dash of cayenne, pinch of powdered thyme, one-half cupful of bread-crumbs, moistened with three or four teaspoonfuls of sweet cream. Fill each apple and bake in oven. Serve hot or cold with mayonnaise as a salad.
Creamed chicken
Carve enough meat from a cold roast chicken to make a pint when cut into small dice. Cook together in a saucepan a tablespoonful, each, of butter and flour; when they are blended pour upon them a cup of white stock, and when this is thick, a cup of milk. Stir to a smooth sauce and add the minced chicken. Season to taste; cook until the meat is very hot and serve.
Creamed chicken and macaroni
Cut cold boiled or roast chicken into small dice of uniform size, and into half-inch lengths half the quantity of cold, cooked macaroni. Make a good white sauce, season highly with paprika, salt and a suspicion of onion juice. Beat two eggs light and stir into them four tablespoonfuls of cream, heated, with a pinch of soda. Mix well with the chicken and spaghetti; put over the fire in a frying-pan, or broad saucepan, and stir and toss until smoking hot. Serve in a deep dish.
Scallops of turkey or chicken
Chop the meat fine and to two cupfuls add a tablespoonful of butter, two tablespoonfuls of bread-crumbs, half a cupful of boiling water, salt and pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in two raw eggs, beaten light, and take from the fire. Fill baking cups two-thirds full of the mixture, set in a pan of boiling water and bake about twenty-five minutes. Turn out carefully into a heated dish and pour white sauce around them.