Creamed Chicken


A small quantity of chicken is often left from dinner, yet not enough to

serve cold. Let the mother show the child how to cut off every bit of

meat from the bones--and she will get more than she expects from wings

and necks. But all pieces of fat and skin must be discarded. Then for a

hot dish, making a white sauce first, she can stir in the minced

chicken, let it cook a few moments, and serve on rounds of buttered

toast.



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