=Creamed Dishes.=—The same sauce may be used to cream _cold chicken_, _lamb_, _veal_, _chipped beef_, and cold boiled or baked _fish_, canned _salmon_, _lobster_ or _shrimps_, according to the following recipe: =Creamed Chicken= 2 cups cold cooked chicken cut into dice 3 tablespoons butter 3 tablespoons flour 1½ cups milk Salt and pepper Melt butter and add the flour and milk. Bring to the boiling point and add diced chicken. Season with salt and pepper. Many grate a small onion into the sauce before adding the chicken. The writer does not favor indiscriminate use of onion as it tends to make all dishes taste alike. It seems better to use sometimes a little celery or celery salt, sometimes an onion, and again frequently no flavor but the chicken or meat or fish. One’s cooking is thus more distinctive and varied. If the creamed mixture is turned into a baking dish, covered with buttered bread or cracker crumbs and browned in the oven, the result is even more pleasing. Such a sauce flavored with cheese makes a good and very nutritious gravy to pour over cauliflower and cabbage or to serve with boiled rice or hominy or poured over toast. CREAMED VEGETABLES In creaming vegetables the proportion is usually 1 cup of sauce to 2 cups of vegetables. _Potatoes_, _asparagus_, _cauliflower_, _boiled onions_, _beans_, and _carrots_, _beets_ or _peas_ are all delicious served in this way. =Eggs and Asparagus= Cream asparagus. Arrange in a baking dish, alternate layers of the asparagus and slices of hard boiled eggs. Cover with buttered crumbs and bake till crumbs are a delicate brown. =Souffles.=—Souffles are always delightful, and while many consider them difficult to make they are really very simple and if made correctly are always to be depended upon. They should, however, be eaten at once when baked. _Salmon_, _chicken_, _lamb_, _veal_, _ham_ and _cheese_, and also many vegetables such as _asparagus_, _cauliflower_ and _peas_ may be prepared in this way. Elaborate recipes are often given, but the following is entirely sufficient and always satisfactory: 2 cups chopped meat or vegetables cut fine 2 cups thick white sauce Yolks of 2 eggs Whites of 2 eggs To the meat or vegetables add white sauce (2 tablespoons butter and 3 tablespoons flour to 1 cup milk) and beaten yolks. Cool and add whites beaten stiff. Bake 30 minutes in moderate oven. This makes a dish large enough to serve four or five persons. A similar dish, Cheese Fondu, is also good, and can stand longer than a souffle before serving. =Cheese Fondu= 2 cups milk 2 cups minced cheese 1 cup bread crumbs 2 eggs beaten Bake in a hot oven for twenty minutes.