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Hotel Club Sandwiches

Cut the bread about one-half inch in thickness.

Toast it a delicate brown, and butter it slightly.

Lay thin slices of chicken on the toast, then a crisp leaf of lettuce, a few strips of very thin broiled bacon, and a little mayonnaise dressing (see page 74). Cover with another slice of toast, and serve at once.

A Scallop of Chicken with Celery Cook one cup of celery, cut in inch pieces, in boiling slightly salted water, until tender. Save the water to make sauce. There should be one cup. Slice thin two cups of cold chicken, discarding all skin, season with salt and pepper, and moisten with a little left-over gravy. Melt two tablespoonfuls of butter, stir in two tablespoonfuls of flour, and when bubbling add slowly one cup of celery water, one-half cup of milk, one-quarter teaspoonful of salt, and a little pepper. When thickened and smooth, stir in the cooked celery. Put a few buttered crumbs in a baking-dish and arrange the chicken and sauce in alternate layers. Cover with well-buttered crumbs. Brown in a hot oven.