The Swedish, French, American cook book

Take a small pumpkin and polish it; cut a cover off from the top where the stem is, leaving the stem in the cover (scallop it when cutting it away). Mark it, so that it can be returned to its place. Scoop out the seeds and the inside. Cut the hard part in dices and put in stock and cook until tender. In the meantime, have chicken and mushrooms cooked and cut in dices same size as those of the pumpkin; make a rich sauce; add the pumpkin, mushrooms, and chicken to it (and quenelles of chicken or ham mousse if at hand); fill the pumpkin that has been put in hot water, covered and heated through. (It takes about fifteen to twenty minutes for a small pumpkin to get hot.) Just before serving put the hot cover on that has been tied with a ribbon to match the table. When serving, the butler or waitress should remove the cover and gently raise it against the pumpkin at one end of the platter. Devilled Chicken Legs ( Cuisses de Poulet a la Diable ) If chicken legs and second joints that have been boiled or roasted are at hand they make a delicious dish. Stir two tablespoons butter and one teaspoon mustard together; spread the chicken legs and second joints all over with the butter; put on a broiler and broil until golden brown. Serve with the mustard sauce. Potatoes of any kind can be served with this dish. Mustard Sauce. Stir half cup butter to a cream; add one teaspoon of Colman’s mustard, pepper and salt to taste, and one tablespoon vinegar. Serve in a sauceboat. Creamed Chicken in Croustades Poulet a la Creme, en Croustades Croustades (also called Swedish timbales, or fountain cups) are made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two table¬ spoons cream, and some salt. Stir eggs and water together; add the flour; work to a smooth batter; then add the milk, then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry; dip in the batter (be careful that it does not go over the top of the iron); dip twice, then dip it in the boiling fat and cook until golden brown. Then take the croustades off the iron, turning it bottom up as it otherwise might get soggy from the fat at the bottom; leave dry until ready to serve, then heat. Filling. Take the breasts of two young chickens that have been cooked in water, a little sherry, pepper, salt, onions, and car¬ rots, until well done and left in the juice until cold. Cut in large dices, and add it to the sauce. How to Make the Sauce. Put one tablespoon butter in a saucepan, two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy, then flavor with sherry, pepper and salt to taste. Add the chicken that has been heated, then half cup cream. Fill the warm croustades and serve on a paper doily as an entree for luncheon, dinner, or supper. Chicken ( Poulet ) a la Bayonnaise