PRESSED CHICKEN
Have two chickens cleaned and cut up. Boil until the meat drops from the bones, then drain, and chop it fine. Reduce the liquid by rapid boiling to a cupful. Add to it a heaping tablespoonful of butter, a teaspoonful of pepper, a pinch of allspice, and an egg well-beaten. Mix thoroughly with the meat and press into a buttered mould. Cool on ice and serve cold, garnished with slices of hard-boiled eggs and parsley.
CHICKEN À LA WALDORF
Cut cold cooked chicken into dice. Reheat in two cupfuls of cream, seasoning with salt and pepper. Thicken with the yolks of two eggs beaten with two tablespoonfuls of Madeira. Mix thoroughly, and heat but do not boil. Take from the fire, add a heaping tablespoonful of butter, and serve.
CHICKEN CROQUETTES
Chop fine cold cooked chicken, and mix with a cupful of [Cream Sauce]. Add two eggs well-beaten, seasoning to taste, and enough bread crumbs to make the mixture very stiff. Cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce.
CHICKEN AND MACARONI
Shred cold cooked chicken very fine. Arrange it on a buttered baking-dish with alternate layers of cooked and broken macaroni, seasoning each layer with butter, pepper, and salt. Moisten with cream, cover with crumbs, dot with butter, sprinkle with cheese, and bake brown. Serve in the baking-dish.