--_Shakespeare._

[Illustration]

[Sidenote: _April_

_First Sunday_]

Menu

STRAWBERRY COCKTAILS

CHICKEN BOUILLON CHANTILLY

FRICASSEE OF CHICKEN WITH WAFFLES

SPINACH WITH EGGS

PRUNE AND PECAN NUT SALAD

APRICOT MARMALADE MOLD

COCOANUT CAKE

COFFEE

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CHICKEN BOUILLON CHANTILLY

Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon
cups. Drop on top of each portion one tablespoon whipped cream
delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle
cream with paprika or finely chopped chives.

FRICASSEE OF CHICKEN

Dress, singe, clean and cut two young chickens in pieces for serving.
Sprinkle with salt and pepper, and dredge with flour, brown richly in
equal parts of Cottolene and butter, turning often that pieces may be
evenly browned. Then cover with boiling water to which add a bit of bay
leaf, one-half teaspoon peppercorns, a spray of parsley, six slices
carrot and three slices onion. Cover and simmer until chicken is tender
(from one to one and one-quarter hours). Remove chicken from stock,
cover and keep warm; strain stock; there should be two cups. Melt four
tablespoons butter in a sauce pan, add four tablespoons flour, stir to a
paste, then gradually pour on the two cups hot stock, stirring
constantly; let simmer ten minutes. Remove from range, add one cup of
hot cream and the yolks of two eggs slightly beaten. Reheat chicken in
sauce (do not allow sauce to boil after adding yolks). Serve with
Waffles.

SPINACH WITH DEVILED EGGS

1 peck spinach.
1/4 pound bacon.
Salt, pepper.
1/3 cup butter.
Few grains nutmeg.
5 hard-cooked eggs.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1/2 teaspoon finely chopped parsley.
1/2 teaspoon grated onion.
1/2 cup minced ham.
Cream Salad Dressing.

PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to
give it flavor. When spinach is tender, remove bacon, drain spinach and
chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and
pack into an oval mold. Keep hot over hot water, cut eggs in halves
lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper,
parsley and onion juice. Moisten with Cream Salad Dressing to bind
mix