melted butter. Add to
2 cups scalded milk and cook until thick. Add
Whites of 3 hard-cooked eggs, finely chopped
1 1/2 cups cooked chicken or fowl cut in cubes
1 or 2 tablespoons pimiento cut in strips
1 or 2 tablespoons green pepper cut in strips
2 tablespoons ripe olives cut in strips, and
Juice of 1 lemon. Keep hot over hot water or electric grill and serve
in patty shells reheated in the oven, or on toast. Serve with
Spiced figs.

BOILED FOWL

Clean a
4 pound fowl and cook slowly for 1 1/4 hours, or until tender, in
1 quart boiling water with
6 slices carrot
2 stalks celery
2 slices onion
Sprig of parsley
2 teaspoons salt and
1/8 teaspoon pepper. Cool in the stock.

Fowl cooked in pressure cooker under 20 pounds pressure will become
tender in from 30 to 40 minutes.

Fowl, if nearly covered with boiling water and boiled 5 minutes, will
become tender if cooked in fireless cooker for 5 or 6 hours.

SPICED FIGS

Wash
1/2 pound pulled figs, and soak 1 hour in
Cold water to cover. Drain, put in saucepan with
1 cup vinegar and
1 1/2 cups sugar. Put in a cheesecloth bag
1 tablespoon whole cloves and a
12-inch stick of cinnamon broken in pieces, and cook all for 50 minutes
or until figs are tender.

SPICED JELLY

Put in saucepan
1 cup syrup strained from spiced figs or other spiced or sweet pickled
fruit. Bring to boiling point, add
1/4 cup commercial pectin, boil 1/2 minute and turn into glasses or
individual molds.

WAFFLES

Sift together
1 1/2 cups pastry flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soda; add slowly
1 1/4 cups sour cream or rich sour milk or a mixture of the two, and
3 egg yolks, well beaten. Fold in
3 egg whites, beaten stiff. Use 1 large spoonful of mixture for each
waffle. Cook on hot waffle iron.

An aluminum electric waffle iron should not be greased. An iron one
should be well greased.

STAR CHICKEN SALAD

Mix together
1 cup white meat of cooked chicken or fowl cut in dice
3 whites hard-cooked eggs cut in dice, and marinate with
2 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon salt and
1/8 teaspoon pepper. Cook
1 cup peeled white mushroom caps in
White stock until tender, then drain, chill and cut in small pieces. Add
1 cup celery cut lengthwise and crosswise in small pieces and
1 cup shelled Brazil nuts, peeled and cut in small pieces. Soak