Left overs

Carefully remove the bones from the legs of an uncooked chicken. To a half cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of toasted pinon nuts, a tablespoonful of parsley, a half teaspoonful of salt and a dash of cayenne; moisten with two tablespoonfuls of butter. Stuff this into the spaces from which you have taken the bones, tie the legs top and bottom to keep in the stuffing. Place the bones from the carcass of the chicken in the soup ketde, cover with cold water, and when the water reaches boiling point place the legs on top of the bones and cook con* CHICKEN—UNCOOKED 3« tinuously for two hours. They may be served hot with sauce, or cold, cut into thin slices garnished with aspic. English Chicken Balls Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a tablespoonful of chopped parsley, a dozen blanched and finely chopped almonds and one raw egg ; mix thoroughly and form into balls the size of an English walnut. Arrange these over the bottom of a saucepan, cover with stock, add a bay leaf, a slice of onion and of carrot ; cook slowly a half to three-quarters of an hour ; drain, saving the stock. Dish the balls in the centre of a platter, put around the edge a row of potato bullets, outside of that small triangles of toast. Put a tablespoonful of butter and one of flour into a saucepan ; mix, add a half pint of stock in which the balls were cooked, stir until boiling, take from the fire, add the yolk of one egg beaten with two tablespoonfuls of cream ; add a half teaspoonful of salt and dash of pepper; strain this over the balls and serve. CHICKEN-COOKED The remains of cold chicken or turkey may be used in precisely the same manner, or made into croquettes, using the same rule as for beef croquettes. With an accompaniment of mayonnaise of celery, or mayonnaise of tomato, they make an extremely good luncheon dish. For an evening entertainment they may be simply garnished with cooked peas. Meat croquettes are usually made into pyramid forms ; they may, however, be made into cylinders. Boudins of chicken or turkey are also exceedingly nice. Creamed Hash on Toast This is one of the tastiest of all the warmed-over chicken dishes. Chop the chicken fine, and to each pint allow one tablespoonful of butter, one of flour and a half pint of milk. Rub the butter and flour together, add the milk, stir over the fire until boiling, season the meat with a teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir over hot water for fifteen minutes. The flavoring CHICKEN— COOKED 33 may be changed by adding three or four chopped mushrooms, or, if you have it, a chopped truffle ; but it is exceedingly good plciin. Heap this on squares of nicely toasted bread, serve at once, or you may garnish the tops with carefully poached eggs. Casserole Wash a half cup of rice ; throw it into boiling water, boil for twenty minutes, drain, add a half cup of milk, a tablespoonful of butter, a level teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until you have a rather smooth thick paste. Brush custard cups, line them to the depth of a half inch with this rice mixture; make a plain milk sauce, as in preceding recipe, and add a pint of seasoned chicken. Fill the space in the rice cups with this cream mixture, put over a covering of rice, stand the cups in a pan of boiling water, and bake in a moderate oven for twenty to twenty-five minutes. Turn these carefully on a heated dish, pour around cream sauce and serve. They may be garnished with green peas, mushrooms or truffles. While this is an exceedingly economical dish it is at the same time an elegant one. Indian Hash