Читать книгу Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 - Various - Страница 13

Keeping the pantry shelf supplied with foods that are easily prepared and served is one of the things which mark the careful housewife. The Veribest list of prepared foods embraces soups, meats, baked beans and many varieties of potted ham, veal, chicken, etc., all of which are perfect. Their use means a saving of time, fuel and energy – with satisfaction for the whole family.

CHICKEN MOUSSÉ

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour's Veribest Boned Chicken, two teaspoons of granulated gelatine, two tablespoons of cold water, one cup of beaten cream, one tablespoon of chopped olives, and whites of two eggs. Heat the stock, seasoning and gelatine which has been soaked in cold water. When dissolved, add the chicken finely minced with fork, and the cream. Beat well and fold in the well-beaten whites of eggs. Pour into buttered molds and chill for two or three hours. Serve as salad with mayonnaise. – MRS. A. E. RICHESON, 83 °Canal St., Mt. Vernon, Ind.

CHICKEN AND MACARONI

Put one half package of macaroni in boiling salted water and boil until tender. Drain off all but a very little water and add grated cheese. Stir well, cover and keep hot until the cheese is melted. Have ready a cream sauce made from milk, flour and butter, and when hot add one can of Armour's Veribest Boned Chicken. Mix the macaroni and creamed chicken lightly, and serve on buttered hot toast. – MRS. H. B. HILL, Sarver, Pa.