Chafing dish possibilities

Cook four tablespoons butter, with one-half shallot, finely chopped, five minutes. Add five tablespoons flour, and stir until slightly browned. Pour on gradually three-fourths cup each chicken stock and stewed and strained tomatoes. Add one teaspoon lemon juice, one-half teaspoon salt, and one-eighth teaspoon paprika. Reheat one and one-half cups cold boiled fowl, cut in cubes in the sauce. Chicken & la Reine Cream two tablespoons butter and add the yolks of three hard-boiled eggs, rubbed to a paste. Soak one-fourth cup cracker crumbs in one-fourth cup milk and add to the egg mixture. Pour on gradually one cup hot chicken Chicken stock, then add one cup cooked chicken, finely cut. Season with salt, paprika, and celery salt. Serve on toast. Minced Chicken with Green Peppers Boil two green peppers ten minutes, remove seeds, and cut in small strips. Mix with two cups cold cooked fowl, cut in dice. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one and one-third cups chicken stock. Add chicken and peppers. Season with salt and pepper, and serve on circular pieces of toast. Devilled Bones Melt two tablespoons butter, add one tablespoon each Chili sauce, Worcestershire sauce, and walnut catsup, one teaspoon made mustard, and a few grains cayenne. Cut four small gashes in the drumsticks, second joints, and wings of a cooked chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Add one-half cup stock, simmer five minutes, and sprinkle with finely chopped parsley. India Curry Melt two tablespoons butter, and add the breast and second joints of a cooked chicken, Chafing Dish Possibilities cut in small pieces. When chicken is thoroughly heated remove, and in the same dish make the following sauce. Cook two tablespoons butter with one-half small onion, finely chopped, one clove garlic, finely chopped, and three-fourths teaspoon grated ginger root, five minutes. Add two tablespoons cornstarch mixed with one tablespoon curry powder. Grate a cocoanut and add two cups milk, let stand one hour, and drain through cheese-cloth. Add milk thus obtained to butter and cornstarch mixture to complete sauce. Reheat chicken in sauce. Cocoanuts often may be bought of a caterer, who will prepare them as desired. One is well repaid for the time spent in preparing this dish. Sautéd Chickens' Livers Cut one slice bacon in small pieces, and cook with two tablespoons butter, five minutes. Remove bacon, add one shallot, finely chopped, and fry five minutes; then add six chickens' livers cleaned and separated, and cook five minutes. Add two tablespoons flour, mix thoroughly, then add one cup brown stock, one teaspoon lemon juice, and one-fourth cup sliced mushrooms. Cook two minutes, and sprinkle with finely chopped parsley. In cleaning livers carefully remove gall bladder. Chicken Chickens' Livers with Curry Clean and separate six chickens' livers. Dip in seasoned crumbs, egg and crumbs, and sauté in butter. Remove livers, and to fat in blazer add two tablespoons butter and one-half tablespoon finely chopped onion ; cook five minutes. Add three tablespoons flour mixed with one-half teaspoon curry powder, one-fourth teaspoon salt, and one-eighth teaspoon paprika. Strain sauce over livers. Chickens' Livers with Tomato Sauce Sauté chickens' livers, and serve with tomato sauce.