Worcestershire sauce and pour mixture in baking dish. Put cracker crumbs
and lumps of butter on top and bake half an hour.

CREAMED SWEETBREADS WITH TOMATO SAUCE

Mrs. W. D. Hurlbut

Parboil sweetbreads in acidulated salt water, cook slowly for twenty
minutes; drain, plunge into cold water. Make a rich cream sauce,
separate sweetbreads and mix with the cream sauce; put in ramekins,
cover with bread crumbs; in the center place a tablespoonful tomato
sauce; put in oven and bake until crumbs are brown; place a sprig of
parsley on top and serve.

CHICKEN A LA KING

Mrs. W. C. Thorbus

Heat two tablespoonfuls butter until it bubbles; add one chopped green
pepper; let cook slowly for three minutes, then add one tablespoonful
flour; salt and pepper to taste and enough rich milk to make a smooth
thickened sauce; when thoroughly done add two cupfuls cooked chicken and
let it heat through. Mushrooms may be added.

CHICKEN NOODLES AND MUSHROOMS

Mrs. W. D. Hurlbut

Pick the meat from the bones and cut in rather large pieces; add a can
of mushrooms and the thickened chicken gravy. Boil noodles twenty
minutes in salted water; drain and add noodles to the chicken. Mix all
together and let heat thoroughly. Serve with toast points.

CHICKEN A LA CREOLE

Mrs. R. Woods

Clean and cut up two young chickens, sprinkle with salt and pepper and
fry in hot lard. When done, put in a dish and set aside. And now start
your sauce. Fry an onion and add flour for thickening. When brown, add a
can of sweet peppers, let fry a little, then add the tomatoes and a few
bay leaves and a sprig of thyme. When the sauce is done throw in the
fried chickens, but do not let the whole boil long.

SWEET BREAD PATTIES

Parboil one pair sweetbreads in boiling, salted, acidulated water,
fifteen minutes. Drain and cut in one-half inch cubes. Add one-half the
measure of small mushrooms, heated in the liquor in the can, drained,
cooled and sliced, and one tablespoonful pimento cut into bits. Reheat
in one and one-half cups of sauce (cream) and serve in patty shells.

BAKED MACARONI AND CHICKEN

Bertha Z. Bisbee

Stew until tender a nice fat hen, in plenty of water. Pick meat off
bones and shred rather finely. Boil one pound of macaroni or spaghetti
twenty minutes in plenty of water to which has been added a teaspoonful
of salt. Drain as dry as possible. Cover the bottom of a buttered baking
dish with the macaroni, adding chicken and m