from half a small onion, and a dash of
pepper, cook thick but remove from fire and add one beaten egg yolk
mixed with one cup of whipped cream. Add to the heated chicken,
mushrooms and sweet breads. Mix well and serve in patty shells, or
timbales. (The whipped cream may be omitted.) For escalloped chicken
turn the above mixture into a buttered baking dish, cover with fine
rolled bread crumbs, dot with butter and bake until well browned.
Reserve the chicken broth for soup or make a gravy of it and serve with
baking powder biscuit or dumplings.--Contributed.

CROQUETTES.--Cook one large tablespoon of butter with two tablespoons
of flour, add one cup milk or cream, one teaspoon onion juice, one
teaspoon salt, dash of pepper and nutmeg and one beaten egg. Mix with
one cup of minced meat or chicken, form into croquettes after the
mixture has stood an hour. Fry brown in deep fat after rolling in egg
and bread crumbs.--Contributed.

HOT TAMALES.--Cook a three pound chicken tender in salted water to
cover. Chop chicken meat fine and return bones to the kettle. Cut open
six large chilli peppers or chillies, wash, cut out seeds and cut into
halves. Cover with boiling water and cook until soft and press through a
fine sieve. Brown a golden color two medium sized chopped onions in hot
butter, add the chilli pulps with half a cup of chicken broth, cover pan
and cook slowly fifteen minutes. Put one quart of corn meal into a bowl
and pour over it enough hot chicken broth to make a dry paste; work with
the hands into a soft but not wet paste. Have broad six inch long corn
husks soaked until pliable in warm water. Open these and down the center
of each put a wide strip of corn meal paste; mix the chopped chicken
with the chilli mixture and spread it on the corn meal paste down the
center; roll up the husks, fold in the ends and tie with narrow strips
of husks. The corn meal must surround the chicken mixture. Lay the
prepared tamales carefully on top of the bones keeping them above the
broth. Sprinkle with a teaspoon of salt and cover the kettle and cook
steadily one hour, being careful that the broth doesn't boil over the
tamales. For the novice, it is easier to steam the tamales over the
broth in a flat covered steamer. Serve very hot in the husks. Minced
beef may be used instead of chicken and often one cup of chopped
tomatoes are added to the chillies before cooking.--Contributed.

CHILE-CON-CARNE.--Cook chillies as in tamale recip