Butter the size of a hickory-nut.

Put the chicken stock,--which is the water the chicken was cooked in,
or chicken broth,--or, if there is none, the hot water, into the
frying-pan, and mix in the chicken and seasoning, and cook and stir
till it is rather dry. Serve as it is, or on squares of buttered
toast. You can make any cold meat into hash this way, having it
different every time. Sometimes you can put in the chopped green
pepper, as before, or a slice of chopped onion, or a cup of hot,
seasoned peas; or, leave out half the soup or water, and put in
a cup of stewed tomato.


Broiled Sardines

These little fish are really not broiled at all, but that is the
name of the nice and easy dish. Take a box of large sardines and
drain off all the oil, and lay them on heavy brown paper while you
make four slices of toast. Trim off the edges and cut them into
strips, laying them in a row on a hot platter. Put the sardines
into the oven and make them very hot, and lay one on each strip
of toast and sprinkle them with lemon juice, and put sliced lemon
and sprigs of parsley all around.


Cheese Fondu

This was a recipe the Pretty Aunt put in Margaret's book out of
the one she had made at cooking school.