Left-over chicken seldom goes a. begging but this savoury recipe not only will use up chicken scraps, but will make a small amount of meat a long way tablespoons chicken fat or butter The brown sugar and nuts combine to make this an unusual icing. 2 cups brown sugar 3 Satnres chocolate rated tablespoons butter 1 teaspoon vanilla 1 cup chopped pecan meats Put the first four ingredients in 'a saucepan and cook until a little of the mixture forms a soft ball when tried in cold water or until 284 degrees is reached on the candy thermometer. Remove from the fire, add the vanilla but do not stir. Let' cool until lukewarm—(110 degrees) and add the chopped nut meats. Beat until of the consistency to spread and put on cake, This will be sufficient for a two-the fat or butter the flour, sal blend thoroughly. Add and chicken stock gradually and cook slowly, stirring frequently, until it forms a thick, creamy, sauce, Add the other gradients and pour into a buttered casserole. Bake in a moderate oven (350 degrees) for about thirty-five minutes, Let stand two or three minutes and unloosen the sides with a spatula, Turn out on a hot. platter and garnish with parsley. This will serve six.
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