The Worcester domestic science school's one year course laboratory cook book

1 cup cooked meat cut in 1 tbl. butter small cubes 1 tbl. flour y2 cup boiled potatoes cut y2 tsp. salt in small cubes V4 tsp. pepper 1 T. onion chopped fine 1-16 tsp. celery salt 1 cup brown stock Make a brown sauce of the stock, flour, butter and seasonings, add the meat, potatoes and onion. Line individual pie-plates with plain pastry; cover one-half with the meat mixture, folding the other half of pastry over it and pressing the edges together. Prick the upper crust thus formed, or cut small gashes. Brush over with milk and bake in a hot oven until a golden brown. CHICKEN IN BASKETS. To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks three eggs slightly, beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with creamed chicken. Form handles for baskets of parsley. CLUBHOUSE FISH BALLS. Boil one-half pound salt codfish until tender, changing the water once, that it may not be too salty. While the fish is hot pick it very fine so that it is feathery; it can not be done fine enough with a fork, and should be picked by hand. To two cups hot mashed potatoes add one-fourth cup milk or cream, two tablespoons butter, one-fourth teaspoon each salt and pepper; add one cup fish measured lightly and one egg well beaten. Beat the mixture very light, flour the hands and shape into cones. Place on a buttered baking-pan, brush with white of egg, and bake until a golden brown. Serve with a tomato, Bechamel or egg sauce. HAM TIMBALES. 1 tbl. butter y2 cup milk 1 tbl. flour Yolks 2 eggs 2 c. cooked ham, chopped Whites 2 eggs fine Make white sauce of butter, flour and milk, add the ham, mix and add the beaten yolks of eggs. Mix again, then add the whites of eggs beaten stiff. Fill six custard cups two-thirds full, set them in a pan half filled with hot water, and bake twenty minutes; turn out and serve with cream sauce. CREAM SAUCE. Put one tablespoon butter in a sauce-pan with one tablespoon flour; rub together until smooth, but do not brown; add one cupful of milk and one-half cupful of cream; stir until it boils, add salt and pepper, and any seasoning you prefer. CASSEROLE OF CHICKEN AND RICE. See recipe for Casserole under Mutton. Chafing Dish Cookery CURRY OF CHICKEN. 1 3 lb. chicken 2 tbl. entire wheat flour 3 tbl. butter 1 tbl. curry powder 3 tbl. minced onion 1 tsp. salt 1 pt. of stock y8 tsp. white pepper Singe, wash and draw the chicken. Wipe and cut at joints into serving pieces, removing the breastbone. Dredge with entire wheat flour. Melt the butter in omelet-pan and brown the pieces of chicken. Then remove to a saucepan and put the minced onion into the omelet-pan and cook a golden color. Sift the flour, curry, salt and pepper together, and add to the butter and onion. When brown, add a little at a time the pint of stock ; cook until it thickens, then turn it over the chicken and simmer until tender. Just before removing from the saucepan add one cup of cream ; heat and serve. SAUTE OF CHICKEN LIVEKS. 6 chicken livers V? tsp. grated onion !y4 tsp. salt 1 bouillon capsule % tsp. white pepper 1 cup boiling water 2 tbl. butter 1 T. flour