great number of chafing dish recipes, such as creamed
dishes. A richer sauce may be made by substituting cream for milk and
omitting most of the butter.

Creamed Chicken.--

1 cup cold flaked chicken. 1/2 teaspoon celery salt.
1 cup thin cream sauce. 1/4 teaspoon curry powder.

Prepare one cup of thin cream sauce and season with the celery salt and
curry powder. Add the chicken and when heated through pour over slices of
toast or into timbal cases. Garnish with parsley. Any desired seasonings
can be used in place of the celery and curry.

[DOMESTIC SCIENCE 829]

Chicken a la Goldenrod.--

1 cup cold flaked chicken. 2 cups thin cream sauce.
6 hard cooked eggs. 1/2 cup mushrooms.
Seasonings.

Cut the eggs in slices, putting two yolks through a potato ricer. Make a
thin cream sauce, season as desired with celery seed or curry. Add the
chicken and mushrooms, drained from their liquor. When hot, and just
before serving, add the eggs. Pour the mixture over rounds of toast and
over the top of each portion sprinkle some of the yolk which was forced
through the potato ricer as a garnish. A bit of parsley improves the
appearance.

Creamed Beef.--

1 cup shredded dried beef. 1 cup medium cream sauce.
4 hard cooked eggs, Seasonings as desired.

Prepare the cream sauce, add the beef and hard cooked eggs, cut into
slices. When heated through pour over toast diamonds. Garnish with parsley
and serve hot.

Cheese Fondue.--
2 cups grated cheese. 2 tablespoons butter.
1 cup soft bread crumbs. 1/2 teaspoon salt.
1 cup cream or milk. 1 teaspoon dry mustard.
3 eggs. 1/2 teaspoon paprika.
6 slices buttered toast.

Melt the butter and add the seasonings. When hot add the cheese and the
bread crumbs which have been soaked in the milk. When very hot add the egg
yolks which have been well beaten. Mix thoroughly, then fold in the whites
of eggs beaten stiff. Let cook several minutes over the hot water, then
pour over the buttered toast.

Curried Toast.--

1 cup cream sauce. 1 teaspoon curry powder.
4 hard cooked eggs. 6 slices buttered toast.

Make a cream sauce using the curry as seasoning. Chop the eggs fine, add
to the cream sauce and when hot pour over the toast. Garnish with parsley.

Eggs and Cream.--

6 eggs. 1 cup cream