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Show OISHE8 FOR OCCASIONS As everybody likes chicken tho following fol-lowing dish will be one that can be served to a lurge com- 'MgJryJMH Chicken a la King. FspB Melt (wo lablc8poonfuls 'm r buUer! ' It cook In . ( M one-fourth of a pound Va&nSi ot trcsh mushrooms, LpgUSgj peeled mid broken in V"V2?I pieces, one-half a green pepper c,ut In .shreds, stir nnd cook until the moisture Is evaporated soniewhnt. In tin,her snucepn,, ,JR.t two tnblespoonfuls ot butter, ln It conk three mblenpofiiifula of flour, onchnlf tensponiiful of salt nnd one-fourth of n lenspoonful of pnprlkn ; add one cupful of thin cream nnd ono cupful of hut chicken broth " ;,' filing; cream two S pooiifula of butter, heut two egT oiks one at n time nnd stir Into the snucc. continue to ilr wltho ti.ol ug until the egg . ,., ',7,en,uS rooms nml pepper and the hot breast of chicken cut In pieces ono Inch jqunre. with o tenspoonrul o e"0n Juice nnd n few drops of onion lull Serve In tlmhnle mses. J llT,lMbale1 Ca Heat two eBK. fu or salt, add, uliermiiHy. one cun-fl cun-fl of milk and one cupful o 2 beat until ,Iie mixture is JS served. , tl10 tven until i Si ii |