Left-overs made palatable

I tablespoon butter £ teaspoon paprika I cup brown stock £ teaspoon salt J clove garlic 1 cup cold chicken Pare three small potatoes and cut into dice, add them to the melted butter in the spider to fry. Toss about in the butter till they begin to brown, then add the seasoning, the stock, and last the chicken. Simmer slowly. Serve as soon as the potatoes are soft. RAMEKINS OF CHICKENS Butter ramekins and cover the bottom of each dish with cooked rice. Into each put a layer of cold roast chicken cut in half-inch pieces and mixed with small pieces of the dressing. Moisten with a spoonful of gravy, season with pepper and salt. Cover with a thin layer of rice, then with a scattering of buttered bread crumbs. Bake till the crumbs are browned. Made Palatable 137 CHICKEN AND MACARONI 1 cup cold macaroni 2 cups cold chicken 6 mushrooms i cup cream i cup chicken stock i cup dried bread crumbs Pepper and salt 1 tablespoon butter Into a buttered baking dish put a layer of macaroni, then a layer of chicken cut in small strips. Sprinkle with pepper and salt and the mushrooms cut in quarters. Cover with a layer of macaroni, another of chicken and pour over it, wetting as evenly as possible, the stock and cream. Sprinkle buttered bread crumbs over the top and bake brown. If it browns too quickly, cover with a plate and pour a little more stock in if it seems to be growing too dry. CREAMED CHICKEN AND SWEETBREADS 2 cups cold chicken 1 sweetbread J can mushrooms 1 tablespoon butter 2 tablespoons flour ^ cup milk \ cup cream I teaspoon salt \ teaspoon white pepper \ teaspoon mace Paprika i cup buttered crumbs Blanch the sweetbread for ten minutes in boiling water, pare and stew till tender. Cut into small dice and with scissors clip the chicken into tiny strips. Cut the mushrooms in quarters. Make a white sauce 138 Left-Overs from the butter, flour and milk and add the seasonings. Take from the fire and stir into this the chicken, sweetbreads and mushrooms. Pour into a buttered baking dish, cover with crumbs, dust with pepper and salt and bake in a hot oven for twenty minutes. CHICKEN A LA TERRAPIN 3 cups cold boiled chicken 1 hard-boiled egg ij tablespoons brown flour £ cup chicken stock 1 cup milk i teaspoon salt Cayenne and mace 4 tablespoons butter 2 tablespoons Madeira wine Chop the chicken and press the eggs through a potato ricer. The flour, butter, stock and milk should be cooked to a smooth sauce. Add the salt, a dust of cayenne and mace and cook in a double boiler for twenty minutes. Stir in the riced egg and chicken and wine just before taking from the fire. Serve on diamonds of toast, garnished with water cress. CHICKEN PATE i£ cups cold chopped chicken 1 egg 1 teaspoon minced parsley Pepper and salt $ cup butter 3 tablespoons flour 1$ cups hot water Melt the butter, add the flour and seasonings and gradually pour on the hot water. Boil five minutes, add the chicken, parsley and egg chopped fine. Let it come to a boil and while hot put a spoonful into 'Made Palatable 139 hot pate shells. . Serve on a .platter and garnish with parsley or blanched celery tops. : CHICKEN TIMBALES ' J 2 tablespoons butter 4 tablespoons stale bread crumbs j cup milk 1 cup chopped chicken £ teaspoon chopped parsley . . 2 eggs Pepper and salt Melt the butter, add the crumbs and milk, and cook five minutes. Add the chicken, parsley and eggs slightly beaten. Season with pepper and salt. Turn into buttered molds. Set in a pan of hot water. Cover with buttered paper and bake twenty minutes. CHICKEN SOUFFLE 2 tablespoons flour 2 tablespoons butter 1 teaspoon salt J teaspoon pepper 2 cups scalded milk i cup stale bread crumbs 2 cups cold chicken 1 tablespoon chopped parsley 3 eggs