Left-overs made palatable

Make a white sauce from the butter, flour, salt, pepper and milk. Add the crumbs and cook until quite thick. Take from the fire and beat in the chicken, parsley and the yolks of the eggs beaten till thick and lemon-colored. Whip the whites until stiff and dry and fold in. Pour in a buttered dish and set in a pan of hot water and bake in a hot oven thirty-five minutes. 140 Left-Overs CHICKEN DUMPLINGS 2 cups fine chopped chicken 1 cup chicken gravy Yolks 3 eggs 3 tablespoons flour Pepper and salt Make a thick sauce from the flour and gravy or stock, put in the meat, then the beaten eggs. Stir over the fire till it thickens. Allow it to cool. Flour the hands and roll a tablespoonful into small balls. Egg, crumb and fry. CHICKEN CUTLETS if cups cold chicken 1 cup thick white sauce 4 eggs i cup fine bread crumbs Pepper and salt Put the white sauce hot in a granite saucepan, stir in the meat, add the beaten eggs, mix thoroughly, beating constantly for three minutes, then pour into a shallow dish to cool. When stiff, lift a tablespoon of the mixture, drop into flour and roll lightly into pyramid shape, as like the leg of a chicken as possible. Dip in a beaten egg, to which two tablespoons of water have been mixed. Then roll in sifted dried bread crumbs. Into the small end of each croquette put a piece of macaroni about five inches long to represent the bone of a chicken. Fry in deep lard and serve standing up in a platter with a garnishing of parsley. EASTER CROQUETTES 4 tablespoons butter 8 tablespoons flour I cup chicken stock 4 tablespoons cream Made Palatable 141 12 hard-boiled eggs \ cup cold chicken Make a thick white sauce from the butter, flour, stock and cream. Chop the eggs fine and stir into the sauce, mixing carefully so that it will not be beaten to a paste. Spread on a plate to cool. Into the center of each croquette fold an oyster, a cube of white chicken meat or a mushroom. Wrap the egg mixture deftly about it and roll into the shape of an egg. Roll in flour, egg and crumbs and fry to a light brown in deep fat. Serve in a nest of parsley or water cress. CHICKEN CROQUETTES i£ cups chopped chicken f cup chopped ham 6 chopped mushrooms 4 tablespoons flour 2 tablespoons butter 1 cup chicken stock 1 tablespoon cream Pepper and salt Nutmeg 1 teaspoon lemon juice Put in a saucepan the flour and butter. Mix till the butter absorbs the flour, then add stock made from boiling up the bones of the chicken and stir till it becomes a thick paste. Add the cream, pepper and salt enough to season, a little nutmeg and lemon juice. Stir in the chopped chicken and mushrooms. Mix well and turn on a plate to cool. When quite cold, roll a tablespoon of the mixture in oblong shape, dip in egg and bread crumbs and fry in hot fat. — Miss Margaret Bailey. 142 Left- Overs, SALAD OF DARK TURKEY MEAt 24 large chestnuts 4 sour apples 3 cups dark turkey meat 1 small lettuce 3 cucumber pickles Cut into small cubes remains of dark turkey meat and dust with salt and pepper. Cut into quarters two dozen large chestnuts 'and slice fine four tart apples. Dress with mayonnaise or a French dressing. Serve on a nest of lettuce leaves and garnish with chopped sour pickled cucumbers. SWISS CHICKEN SALAD 3 cups chicken 1 cucumber 1 cup English walnuts 2 heads celery 1 can French peas Cut separately the chicken, cucumber and celery into small cubes, break the walnuts, add the peas and toss together, mix with a liberal quantity of mild mayonnaise. Garnish with stoned olives. TURKEY SALAD I cup white turkey meat f cup cut celery Pepper and salt Chop the meat coarsely, mix the celery and toss the two lightly together. Heap in a nest of lettuce leaves, pour over a thick mayonnaise and garnish with the whites of eggs cut in rings. HOT CHICKEN SALAD I cup cold chicken 1 tablespoon olive oil Made Palatable 143