The Portland Woman's Exchange Cook Book

Beat 1 egg until very light; add 1 cup com pulp (fresh or canned), I/2 teaspoon salt, dash of pepper, 2 teaspoons finely chopped green pepper, one-third cup milk, 1 tablespoon melted butter and }/^ cup sifted flour, resifted with a level teaspoon baking powder. Mix thoroughly; cook like griddle cakes, and lay on soft paper to absorb all grease. Serve hot with heaping spoonful of creamed chicken, lobster or crab, not too moist. Sprinkle with parsley or paprika and garnish with crisp lettuce leaf. Oregonian. Pate Imperial. Cut the white meat of a cooked chicken into dice pieces. Pick into small pieces 1 pair parboiled sweetbreads. Cook and chop }/2 can of mushrooms. Mix all together. Take 1 tablespoon butter and 2 tablespoons flour; stir over Are until smooth; add 1 pint cream and stir until it boils. Add the mixed meat and mushrooms, a teaspoon salt, dash of cayenne, % teaspoon white pepper; stir in yolks of 2 eggs, well beaten. Put all into baking dish, cover with breadcrumbs with bits of butter over it, and bake about J/^ hour. Mrs. Warren F. Houghton. Chicken a la King. Melt 2 tablespoons of butter in a fryingpan, add ^ green pepper chipped flne, and 1 cup mushroom caps. Stir and cook about 5 minutes. Then add 2 level tablespoons flour and Yi teaspoon salt, and cook until frothy. Add 1 pint cream and stir until sauce thickens. Set over hot water. Add 3 cups cooked chicken cut in cubes. Let stand to become very hot. Cream Yi cup butter; beat into it yolks 3 eggs, 1 teaspoon onion juice, 1 tablespoon lemon juice, Yi teaspoon paprika. Stir into hot chicken and continue stirring until egg thickens a little. Serve on toast. Mrs. Sinnott. Simple Chicken Chaudfroid. 1. Take 2 young chickens and boil in water with a kitchen bouquet. When very tender, take out and cut the breasts into 2 lengthwise pieces. With the second joints there will be 8 pieces. 2. For the first covering: A heaping tablespoon butter and 2 of flour; cook together, adding V/z cups chicken stock and Yi package Cox*s gelatine soaked in Yi cup of cold water for 1 hour — which should be added at the last to avoid boiling. Color with the yolks of 2 eggs. Pour on a dish and allow to cool slightly, then dip in the chicken to make a thick coating of V/z inches. 3. Make aspic with the chicken stock, seasoning highly with salt, pepper and celery salt. To 1 quart use f^ cup Cox's gelatine which has soaked for 1 hour in Yz cup of cold water. Clear it with white of egg. Strain and let cool slightly, then pour in molds. When set a little, put in pieces of chicken and cover with more aspic. Mrs. Wm. Taylor. Chicken in Sauteme Jelly. Grind when cold the breast of 1 chicken in the finest grinder; add % cup beaten cream, 2 tablespoons melted butter, yolks of 2 eggs, salt and dash of paprika. Must be very soft. Do not stir, simply fold in the ingredients. Have mold or moulds partly filled with sauterne jelly; put in the chicken mixture, then cover over it and around with more jelly. Serve cold in Hollandaise sauce. For the jelly use 2 tablespoons gelatine, Yz cup cold water, 1 cup boiling water, U/z cups sauterne, 3 teaspoons lemon juice. Mrs. J. K. Kollock. Chicken Terrapin. Boil a fowl very slowly until tender, and let stand in liquor in which it has boiled until cold, or until next day. Cut into dice pieces a quart of the meat. Rub a large tablespoon of flour with 3 ounces of butter, and when melted add Yl cup of cream, pinch of mace, half as much cloves, and salt and cayenne to taste. Lay in the chicken and set over slow fire until heated through. Chop whites of 3 hard-boiled eggs, and add to the chicken, with yolks mashed and mixed to a smooth paste. When it comes to the boiling point add a wineglass of sherry and serve it at once. With this serve slices of hominy fried a delicate brown.