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Some Kitchen Kinks: Broiled

Broiled Squab. - Singe a squab, wash, and wipe dry; then with a sharp knife split it down the back from the neck to the tail. Lay it open and clean the inside; cut through at the joints, releasing the tendons. Brush over inside and out with melted butter, season with pepper and salt, and dust with flour. Broil over a hot fire ten minutes.

Serve on hot buttered toast and garnish the little dish prettily with parsley. Quail or any small bird may be cooked in the same way.

Broiled Chicken.-Prepare a tender chicken in the same fashion as directed for squab. Unless it is exceedingly small, half a portion will be enough to cook for an invalid; and if the appetite is only equal to very dainty meals, the tender little breast may be sufficient. Season with pepper and salt, brush with melted butter, put in a greased broiler, and cook for twenty minutes, turning the broiler frequently. Keep the flesh side longer over the coals than the bony portion. When the chicken is delicately browned, put it in a pan and set in a hot oven for ten or twelve minutes. Serve hot with toast.

Creamed Chicken. - 1/2 cupful of thin cream; 1/2 tablespoonful of cornstarch; 1 tablespoonful of butter; pepper and salt; ½ cupful of cold chicken breast. a sauce Make white from the cream, cornstarch, butter, and seasoning. Cut the chicken into cubes, and heat in the sauce. Serve on buttered toast with a baked potato. The meat which is taken from the bones when preparing chicken broth may be utilized for this dish; or, if desired, and if the patient can digest it, it can be made into a chicken salad.