manner, or made into croquettes, using the same rule as for beef
croquettes. With an accompaniment of mayonnaise of celery, or mayonnaise
of tomato, they make an extremely good luncheon dish. For an evening
entertainment they may be simply garnished with cooked peas. Meat
croquettes are usually made into pyramid forms; they may, however, be made
into cylinders. Boudins of chicken or turkey are also exceedingly nice.


Creamed Hash on Toast

This is one of the tastiest of all the warmed-over chicken dishes. Chop
the chicken fine, and to each pint allow one tablespoonful of butter, one
of flour and a half pint of milk. Rub the butter and flour together, add
the milk, stir over the fire until boiling, season the meat with a
teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir
over hot water for fifteen minutes. The flavoring may be changed by adding
three or four chopped mushrooms, or, if you have it, a chopped truffle;
but it is exceedingly good plain. Heap this on squares of nicely toasted
bread, serve at once, or you may garnish the tops with carefully poached
eggs.


Casserole

Wash a half cup of rice; throw it into boiling water, boil for twenty
minutes, drain, add a half cup of milk, a tablespoonful of butter, a level
teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until
you have a rather smooth thick paste. Brush custard cups, line them to the
depth of a half inch with this rice mixture; make a plain milk sauce, as
in preceding recipe, and add a pint of seasoned chicken. Fill the space in