More behind the mantel finds.
I'm glad my mother didn't try this one on me. Below is the transcribed recipe, circa 1920's.
One cup white stock, 1 cup milk, 4 level tablespoons flour, 4 level tablespoons butter, 1 teaspoon salt, 1/4 teaspoon white celery pepper, 2 cups cold chicken cut in cubes, 6 Shredded Wheat Biscuits. Put the stock and milk to heat. Blend butter and flour, add the hot milk, a little at a time, cook two minutes, add seasoning and chicken, and keep hot. With the bowl of a teaspoon, brush a cavity in the top of the Biscuit. Heat thoroughly in the oven and fill with mixture. Put back in oven five minutes, remove to warm platter, and pour over them the remaining mixture.