FRENCH CHICKEN HASH
Prepare creamed chicken according to directions given above, and add the well-beaten yolk of an egg after taking from the fire. Beat the white of the egg to a stiff froth, and mix into a cupful of cold, mashed potato. Beat with a fork until very light. Butter a baking-dish or individual dishes. Fill two thirds full of the chicken, cover with the potato, and bake in a hot oven until the potato is puffed and brown,
CHICKEN CROQUETTES
Use the remnants of cold boiled or roast chicken. It may be combined with veal or pork finely minced, or with cold boiled rice or mashed potato. Bind with a raw egg or with very thick cream sauce, season, shape into croquettes, dip into beaten egg and crumbs, and fry in deep fat. The canned boned chicken is very good for croquettes.
CURRIED CHICKEN
Prepare creamed chicken according to directions given above. Add a shredded green pepper, half a cupful of canned tomatoes, and heat thoroughly. Season with salt, pepper, and curry powder.
