All the so-called"French Entrees" are simply re-warmed meats. Reheat white meats in white or yellow sauce; dark meats in tomato or brown sauce.

The meat from soup may be used for curries, bobotee, or any dish calling for high seasoning. Cold mutton may be made into pilaf, stewed mutton with rice, or hash, or a casserole, etc.

BRAISED CHOPS

chops of pork, mutton or veal 3 tablespoons melted butter.

3 tablespoons flour.

4 cups water.

salt and pepper.

Take any kind of chop; put butter in skillet, when hot lay in chops. When well browned place in stew kettle and prepare it with a sauce made from three tablespoons melted butter, flour, salt and pepper to taste, and warm water; cook this to a boiling point, stirring all the time. Turn over chops and cook slowly till tender.

CHICKEN CROQUETTES

1 large chicken 5/8 cups flour 1 1/2 cups broth

1 tablespoon butter.

Melt butter. When hot add flour and broth and cook until very thick Stir in minced chicken and make into shape.

Dip into beaten egg and then into cracker crumbs and fry in deep fat. If no broth on hand, use milk.

CHICKEN ENTREE

Mrs. Ingalls.

2 chickens, 2 eggs.

1 tablespoon butter, 18 sticks macaroni.

2 cans mushrooms, salt and pepper.

Remove meat from bones. Chop fine.Boil the bones in water enough to cover them for half an hour.

Add to the chopped chicken the eggs well beaten and sufficient of the stock to make a smooth paste. Season with salt and pepper, add butter. Boil macaroni until tender, being careful not to break. Line a buttered porcelain bowl with the macaroni and fill with mixture. Set in saucepan of boiling water and cook for half hour, or until chicken is tender. Reverse in circular chop dish, surrounded with mushrooms and serve hot.

CHICKEN IN RICE CASSEROLE

1 cup rice, 2 1/2 cups milk.

3 tablespoons butter.

2 tablespoons flour, 1 teaspoon salt.

1/4 teaspoon pepper, 1 pint cold chicken, 1 cup peas salt and pepper.

Wash rice; put in boiling water and cook twenty minutes, then drain. Add one half cup milk, one tablespoon butter, salt and pepper. Stir into rather smooth paste. Brush custard cups with butter and line to the. depth of one inch with rice mixture. Put two tablespoons butter and two of flour together; add one pint milk, stir until boiling, add salt and pepper

and chicken nicely seasoned and blocked. Fill this mixture in center of cups, cover with rice, stand in pan of boiling water and cook in oven twenty minutes. Turn carefully on to heated dish, garnish with nicely seasoned peas and serve.

CROQUETTES

Mrs. G. E. Seybolt

1 quart cold chopped meat.

2 tablespoons butter, 4 tablespoons flour, 1 pint hot milk.

1 egg.

bread crumbs.

2 teaspoons salt.

1/2 teaspoon white pepper.

dash cayenne 1 saltspoon grated nutmeg.

1 tablespoon onion juice.

2 tablespoons parsley.

This recipe will answer for all kinds of meat croquettes. Chop sufficient cold meat to make one quart; rub together butter and flour; add them to a pint of hot milk; stir and cook until a smooth thick paste, then take from fire. Add to meat, salt and pepper, nutmeg, parsley and onion juice. Mix thoroughly; add cream sauce; mix again and turn out to cool. When cold form into croquettes; dip in egg, roll in bread crumbs and fry in hot fat.

JAMBALAY

Mrs. M. H. Crawford.

1 cup rice.

1 large green pepper.

1 small red pepper.

1 onion.

2 tomatoes.

3 tablespoons tomato catsup.

1/2 pound ham, chopped 1/2 pound sausage or 1/2 pound shrimp or 1/2 pound chicken 1 pint boiling water sprig parsley.

Wash rice and soak in cold water for one hour. Pry the other ingredients in Crisco, then add the boiling water. Stir in the rice and meat. Cover the pot and cook slowly for thirty minutes. Add salt. If it boils too low, add boiling water.

MEAT SOUFFLE

Mrs. Barre.

1 cup minced meat.

1 egg.

1 teaspoon chopped parsley or celery.

pinch cayenne pepper 1 saltspoon salt 1 lemon.

Beat egg separately. Mix the meat, yolk of egg and seasoning and beat thoroughly. When ready for oven, fold in the white of egg and sprinkle with cracker crumbs. Bake fifteen minutes. Garnish with slices of lemon.

MINCED LAMB

Mrs. G. E. Seybolt.

1 pint chopped lamb 1/2 pint milk.

1 tablespoon butter.

1 tablespoon flour.

1 tablespoon chopped mint 1/2 teaspoon salt dash of cayenne.

6 slices toast.

6 eggs.

Rub butter and flour together and the milk and seasoning. Cook until boiling. Add the mint and lamb. Place over hot water while you make the toast. Trim toast, butter and cover each slice with a thick layer of minced lamb, leaving a hole in center. Poach six eggs. Put one in each center.

MOCK TERRAPIN

Mrs. G. E. Seybolt.

1 pint fowl.

2 tablespoons butter, 1 tablespoon flour.

1/2 pint milk, 3 egg yolks.

1 teasphoon Worcestershire sauce salt and pepper

Rub together butter, flour and seasoning, add milk; stir until boiling. Add this to the hard boiled yolks of eggs, rubbing all the while. When you have a smooth yellow sauce, add the cold cooked fowl, which has been cut in cubes of an inch. Serve very hot.

MONGOS AND RICE

1/2 cup mongos.

1/2 cup rice.

1/2 cups stewed tomatoes.

2 tablespoons lard 1 onion.

salt and pepper to taste.

Wash mongos, cover with cold water and bring to a boil. Drain, rub off husks, cover with boiling water and cook until tender. Boil rice in a separate stewpan.

Slice onion and saute in hot lard until clear and tender, but not brown. Add boiled rice, boiled mongo and stewed tomato. Season with salt and pepper. Heat thoroly and serve while hot.

REMNANTS

cold meat, 1 egg cracker stock or gravy.

Take remnants of cold meat, grind or chop very fine, salt and pepper to taste; add one well beaten egg, one third as much cracker crumbs as chopped meat, and stock or gravy enough to moisten. Steam in well buttered cups until thoroughly heated.

RICE AND CHEESE

Jacinto Jobes.

1/2 cup rice, 1/2 cup grated cheese, 1 tablespoon Worcestershire sauce dash of red pepper.

2 cups water, 1 teaspoon salt, 1/2 cup cream.

Cook rice for twenty minutes. Take grated cheese, salt, Worcestershire sauce, red pepper and cream and make a sauce.

Place alternate layers of rice and cheese in dish and bake.

TONGUE OR HAM ON TOAST

1 cup minced tongue or ham.

2 egg yolks.

Stir eggs over fire until creamy. Serve on buttered toast.

TURKEY PATTIES

1 cup cold turkey, 1 cup cream, 3 tablespoons flour, 3 tablespoons butter.

1 pint oysters salt and pepper.

Mix butter and flour. Add the cream, salt and pepper, and cook until thick. Then add turkey; let simmer five minutes. Stir in oysters and cook until they are plump. Fill patty shells and serve.

INDIAN CURRY MADE FROM CURRY POWDER

Mrs. W. F. Oldham.

1 onion

1 tablespoon curry powder.

1 tablespoon butter.

1 pint cold meat.

1 cup cream or 1 cocoanut.

Chop onion very fine and mix with curry powder, working it up to smooth paste. Brown this in butter till golden brown. Add the meat cut in small cubes, and simmer slowly for a few minutes. When curry is ready to serve, season with salt, lemon or vinegar. Lastly, add the milk, or cream, bring to boil. If cocoanuts are obtainable, grate cocoanut, pour half pint boiling water on it and press out all the milk. You can use this instead of milk or cream. Meats to be curried should be cooked tender before putting in curry.

CHUTNEY

juice 3 lemons

1 pound raisins, stone 2 1/2 pounds brown sugar.

1/2 pound prunes, 1/2 pound salt.

2 ounces ground ginger.

8 pounds tomatoes.

4 pounds onions.

1 pound figs.

1 pound red peppers.

6 pounds apples.

5 quarts vinegar.

Pound these ingredients with pestle and mortar, and boil in vinegar till it is the consistency of chutn Pass with curried dishes.

CHICKEN CURRY

Mrs. Stunts.

1 chicken.

1 tablespoon butter, 1 cup rice, salt and pepper.

Prepare chicken for frying, brown in butter, then cover with boiling water and simmer till tender. Season with salt and pepper. Add to the curry made from "Indian Curry" recipe. Serve with boiled rice. In serving curry and rice, Indian Relish, chutney, pickles or tart jam should be used.

INDIA CURRIED ONION

onions.

1 tablespoon butter.

2 eggs 1 lemon.

Fry sliced onions in butter, salt well. Add one teaspoon curry powder and stir in two raw eggs. Add a few drops of lemon juice just before removing from fire.

VICTORY STEAK CURRY

1/2 pound victory steak.

1 small onion.

2 tablespoons butter, 1/2 tablespoon flour.

1 green mongo, 3 small green peppers ,1/2 cup cream, 1 tablespoon curry powder.

Take the steak and roll in balls size of hickory nuts. If firmly rolled, they will not separate. Pour sufficient hot water over to cover. Simmer for half hour. Slice onion fine, fry in butter till rich brown. The onion may be left in or taken out. Take curry powder and flour, mix and put into hot butter. Take the meat balls from liquid and fry in curry for a few minutes, then add liquid. A few slices of green mongo stewed in the curry is nice. It gives tartness to the curry; if used, simmer long enough to cook tender. If you like a hotter curry, two or three small green peppers may be added. After liquid let simmer few minutes.

A half cup cream added just before removing from fire makes a richer curry.