with a fork. Serve with potato salad and mustard or tomato sauce.
SAUSAGES
Parboil, then drain, and fry until done. The sausage meat may be made into balls and fried. Sometimes it is mixed with cold, boiled rice, bread-crumbs, or cold, mashed potato.
BROILED CHICKEN
Clean a tender chicken and split it down the back. Break the joints, take out the breast bone, wipe clean, sprinkle with salt and pepper and rub with soft butter. Broil and serve with melted butter.
BROILED CHICKEN WITH BACON
Prepare as above, rubbing the chicken with salt, pepper, and either olive-oil or bacon fat. Broil as usual, serve on toast, sprinkle with lemon-juice and chopped parsley, and garnish with rashers of fried bacon.
CREAMED CHICKEN
Make the cream sauce according to directions previously given, and add to it a cupful of cold, cooked chicken, shredded. Heat thoroughly and serve on toast.
