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Meat Souffle

Nellie McCready. 1 C cream sauce, seasoned with pepper and salt 1 t chopped parsley 1 oz. chopped onion Stir into sauce 1 cup chopped meat or fowl. When well mixed add beaten yolks of 2 eggs; cook one minute and set away to cool. Then stir in the whites, beaten into a stiff broth. Bake in a buttered dish twenty minutes. Serve plain for luncheon or with mushroom dressing for dinner.

Mrs. W. J. Dillon.

CHICKEN LOAF-(2 Portions) 1/2 C cooked chicken 1/2 C cooked veal 12 C soft bread crumbs 12 t salt 1/8 t celery salt 1 t chopped parsely 1 egg 1/2 C milk Cut up chicken and veal. Mix with bread crumbs, add the salt, celery salt, parsley, egg and milk. Bake in a well buttered pan thirty minutes in a moderate oven.

Mrs. S. C. Kimball.