Creamed Chicken or Turkey

2 cups of cold chicken.
1 large cup of white or creamed sauce.
1/2 teaspoonful of chopped parsley.
Salt and pepper.

Pick the chicken or turkey off the bones and cut into small bits
before you measure it. Heat it in the sauce till very hot, but
do not let it boil, and add the seasoning,--about half a teaspoonful
of salt, and a tiny bit of cayenne, or as much celery-salt in the
place of the common kind. Put in a large buttered dish and serve,
or in small dishes, either with crumbs on top or not.

A nice addition to this dish is half a green pepper, the seeds
taken out, chopped very fine indeed, and mixed with the white meat;
the contrast of colors is pretty and the taste improved.


Scalloped Eggs

6 hard-boiled eggs.
1 cup cream or white sauce.
1 cup fine bread-crumbs.
Salt and pepper.

Cook the eggs twenty minutes, and while they are cooking make the
white sauce, and butter one large or six small dishes. Peel the