| Show SUMMER LUNCHEONS during the summer mo cotillis inon tillis llis the lighter more del delicate lente ments meats lire are mure more s such if c 11 as W anne chicken c eke n veal awl and lamb labib w while hile eggs and ul nl kinds of oc fresh vege fables will be agel abundantly chicken salad mix cold cooked chicken with twice the quantity of 0 need celery add a half cupful of shredded almonds and enough mayon balse anise to moisten servo serve on lettuce garnished with slices ut ta hard cooked eggs sweetbreads Sweet breads salad parboil in water mater a pair of sweet breads drain and dip into lee ice water to remove all membrane and and cut in fine pieces add an ipuy quantity of celery cut in dice anc serve ditl with a rich highly seasoned boiled or mayonnaise deebs ing curried chicken prepare creamed Il Icken using one cupful of while i abuce to one cupful of finely minced or diced dicea chicken add a shredded green pepper one halt half cupful of canned toina toes and heat thoroughly season with nith salt pepper and add a teaspoonful of curry powder chicken croquettes Croquet tes use the remnants of cold bolted boiled or roast chicken or combine with roast pork or vent veal finely minced add boiled lice or mashed potato bind with well beaten egg or with a thick cream sauce season shape into croquettes croquet tes dip into beaten egg and crumbs and try in deep fat the canned cai ined boned bogod chicken Is very good to make croquettes croquet tes deviled chicken slake alake a a sauce of oc SR salt it pepper dry mustard paprika grated lemon peel pec lemon juice I 1 worcestershire V or cester shire and nd it a few drops of tabasco anu e add a lump jump of butter when uben ali alia sauce begins to boll when very hot add cubes of cold chicken and cook until heated through cold cooked veal real or roast pork may be used in the lie same way chicken saute cut up a chicken and pound the pieces with a potato masher until they are flat season dredge with lour flour fry in butter or bacon fat until brown broun |
