VARIATION XL— Boil a 4^-lb. chicken and 4 sweetbreads, and when cold cut up as for salad. In a saucepan put 4 coffee cups cream, in another 4 large tablespoons butter and 5 even ones of flour; stir until melted, then pour on the hot cream, stirring until it thickens; flavor wilh a small half of grated onion, and a very little grated nutmeg; season highly with black and red pepper. Put chicken and ingredients together with sweetbreads and 1 can mushrooms (which, if large, should be cut in 4 pieces) in a baking- dish; cover with bread crumbs and pieces of butter, and bake 20 minutes. It can be made without sweetbreads, but is not as good. Serves 16 persons. — Mrs. L. Conroy, 512 Cass St., Chicago, 111. VARIATION III. — Carve enough meat from a cold roast chicken to make a pt. when cut into small dice. Cook together in a saucepan a tablespoon 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. — Mrs. Roger Rawlings, Chicago Heights, 111. CREAMED CHICKEN, POTATOES AND PEPPERS.— Saute Yi a green pepper, ohopped fine, in 3 tablespoons of flour and a J^ teaspoon of salt; when frothy, add gradually a cup of chicken stock and ^ cup of cream, stir until smooth and at the boiling point, then set over hot water and heat in the sauce 1 cup of chicken, cut in cubes, and J^ cup of cold cooked potatoes, also cut in cubes. Turnip, carrot, peas or asparagus tips may be sub- stituted for the potatoes. — Mrs, Clark K. Mason, Bensen, 111. CREAM FORCEMEAT OF CHICKEN (Ranhofer).— Scrape y2 lb. flesh of the chicken from the fibre and pound it in a mortar to a smooth pulp, adding a little white of tgg occasionally, to facil- itate the process; return the pulp to the mortar after sifting and pound into it, gradually, 5 oz. butter and 4 yolks or whites of eggs; add salt, pepper and nutmeg, and set the mixture upon the ice. 270 FOWL When chilled, beat thoroughly, and add to it, slowly, the 1 pt. whipped cream. Shape a little of the forcemeat into a J^-inch ball and poach nearly 10 minutes in water just "off the boil." If too firm, add more cream. If not sufficiently consistent add a little more egg. Dark meat of chicken, game, firm fish, turkey or veal may be substituted for the chicken. — Mrs. Roger Rawlings, Chi- cago Heights, 111. CHICKEN CROQUETTES WITH CELERY TOAST.— Stew inch lengths of celery until soft; run through a vegetable press, mix with a thin wjiite sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with ialternate layers of lightly toasted bread, which have been dipped into the salted water, poured off from the boiled celery. Cover and set in the oven for 10 minutes, then serve in the bake- dish.— Mrs. Frank Mullins, Franklin, 111. CRUSTADES OF CHICKEN.— Cover the outside of small moulds or tin cake cups with thin pufif-paste. Prick and bake, re- move from the moulds and fill with mixture of mushrooms and chicken breasts, chopped fine, and moistened with highly seasoned cream sauce. — Mrs. May C. May, Miayfair, 111.

AI-modernized reading of the original text

VARIATION XL— Boil a 4^-lb. chicken and 4 sweetbreads, and when cold cut up as for salad. In a saucepan put 4 coffee cups cream, in another 4 large tablespoons butter and 5 even ones of flour; stir until melted, then pour on the hot cream, stirring until it thickens; flavor wilh a small half of grated onion, and a very little grated nutmeg; season highly with black and red pepper. Put chicken and ingredients together with sweetbreads and 1 can mushrooms (which, if large, should be cut in 4 pieces) in a bakingdish; cover with bread crumbs and pieces of butter, and bake 20 minutes. It can be made without sweetbreads, but is not as good. Serves 16 persons. — Mrs. L. Conroy, 512 Cass St., Chicago, 111. VARIATION III. — Carve enough meat from a cold roast chicken to make a pt. when cut into small dice. Cook together in a saucepan a tablespoon 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. — Mrs. Roger Rawlings, Chicago Heights, 111. CREAMED CHICKEN, POTATOES AND PEPPERS.— Saute 1/4 a green pepper, chopped fine, in 3 tablespoons of flour and a J^ teaspoon of salt; when frothy, add gradually a cup of chicken stock and ^ cup of cream, stir until smooth and at the boiling point, then set over hot water and heat in the sauce 1 cup of chicken, cut in cubes, and J^ cup of cold cooked potatoes, also cut in cubes. Turnip, carrot, peas or asparagus tips may be substituted for the potatoes. — Mrs, Clark K. Mason, Bensen, 111. CREAM FORCEMEAT OF CHICKEN (Ranhofer).— Scrape 1/2 lb. flesh of the chicken from the fibre and pound it in a mortar to a smooth pulp, adding a little white of egg occasionally, to facilitate the process; return the pulp to the mortar after sifting and pound into it, gradually, 5 oz. butter and 4 yolks or whites of eggs; add salt, pepper and nutmeg, and set the mixture upon the ice. When chilled, beat thoroughly, and add to it, slowly, the 1 pt. whipped cream. Shape a little of the forcemeat into a 1/2-inch ball and poach nearly 10 minutes in water just "off the boil." If too firm, add more cream. If not sufficiently consistent add a little more egg. Dark meat of chicken, game, firm fish, turkey or veal may be substituted for the chicken. — Mrs. Roger Rawlings, Chicago Heights, 111. CHICKEN CROQUETTES WITH CELERY TOAST.— Stew inch lengths of celery until soft; run through a vegetable press, mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with alternate layers of lightly toasted bread, which have been dipped into the salted water, poured off from the boiled celery. Cover and set in the oven for 10 minutes, then serve in the bakedish.— Mrs. Frank Mullins, Franklin, 111. CRUSTADES OF CHICKEN.— Cover the outside of small moulds or tin cake cups with thin pufif-paste. Prick and bake, remove from the moulds and fill with mixture of mushrooms and chicken breasts, chopped fine, and moistened with highly seasoned cream sauce. — Mrs. May C. May, Mayfair, 111.

The Cook County cook book