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Chicken Hash

Take one and one-half cups of cold chopped chicken; one cup of cold boiled potatoes; one-half cup of stock or water; two tablespoons of butter; one tablespoon of chopped parsley; salt and pepper to taste. Chop the chicken and potatoes separately then mix them lightly together. Melt the butter in a chafing-dish, add the potato and meat, the seasoning and the stock, and cook until heated, browning if desired. For this dish the bath is not used.

If liked, one-fourth cup of chopped green peppers may be added to this recipe.

RÉCHAUFFÉ-This is a delicate dish that may be prepared in the chafing-dish for the Sunday night tea. The remnants of cold veal, lamb, chicken or game may be used, or a combination of veal and chicken, lamb or game, if there is not enough of one kind of meat. Chop the meat not too fine, removing all the gristle, season with salt and pepper and set in a cold place until needed; There should be one pint of meat for these proportions. Open a can of mushrooms, cut each in four pieces and set aside in a cold place. When ready to use, make a cream sauce of one and one-half pints milk and three tablespoons of flour dissolved in some of the milk, adding butter, salt and pepper to taste. Add the meat and the cut mushrooms to this sauce, cover and set over the flame until thoroughly heated. The réchauffé should not boil,