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Creamed Chicken

One chicken of four and one-half pounds or two of six pounds, four sweetbreads, and one can of mushrooms.

Boil chicken and sweetbreads, and when cold cut up as for salad. In a saucepan put four coffeecups or one quart of cream; in another four large tablespoons of butter and five even ones of flour.

Stir the latter until melted, then pour on the hot cream, stirring until it thickens; add and stir in a small half of a grated onion and a very little nutmeg, and season highly with black and red pepper.

Put chicken and ingredients together, with sweetbreads and mushrooms (which if large should be cut in four pieces), in a baking dish, cover with bread crumbs and piece of butter, and bake twenty minutes. It can be made without sweetbreads by using more chicken, but it is not so good. - Mrs Edgar E. Bartlett, Rockford.