CHICKEN A LA KING
6 tablespoons margarine
6 tablespoons flour
1 cup milk or chicken broth
2 cups cream
1 green pepper, chopped
1/2 pound mushrooms, cut in pieces
1 teaspoon grated onion
3 egg yolks
salt
paprika
3 cups diced cooked chicken
1/2 cup finely chopped pimento
Make a white sauce with 5 tablespoons of margarine, the flour, the milk or broth, and 1 1/2 cups of cream. In the other tablespoon of margarine cook the green pepper, mushrooms, and onion over low heat for about 5 minutes. In the meantime beat the egg yolks, stir in the remaining half cup of cream, and add the mixture to the sauce. Do not overcook the sauce after the egg yolks are put in. Then add the cooked vegetables, the salt and paprika to taste, add the chicken and pimento. When the mixture is heated thoroughly,
serve on crisp toast, in patty shells or toasted bread baskets, or on
waffles, biscuits, or rice. Yields 6 servings.

EGGLESS CHOCOLATE CAKE

2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla

Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally.  Blend with rotary egg beater; cool.

Soft flour once, measure, add soda, salt, and sugar, and sift together three times.  Cream shortening; add flour, vanilla, and chocolate mixture and stir until all flour is dampened.  Then beat vigorously 1minute.  Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375º F.) 20 minutes, or until done.  Spread frosting between layers and on top of cake.

Cocoa Cake:  Substitute 1/3 cup cocoa for chocolate.  Sift it with the dry ingredients; add cold milk with vanilla.