tirring well before adding it to
the chicken). Pour this gravy over the chicken and serve; dumplings
may be added if desired, or it may be placed in a deep dish, covered
with pastry and baked for chicken pie.

(The chicken may be browned in a little hot fat as in braising meat,
and cooked in the same way.)

BROILED CHICKEN.

Singe and split a young chicken down the back. Break the joints, clean
and wipe with a wet cloth, sprinkle with pepper and salt, rub well
with butter or dripping, place in a double grid-iron and broil 20
minutes over a clear fire. The chicken may be covered with fine bread
crumbs or dredged with flour, allowing a plentiful supply of butter or
dripping, and baked in a hot oven 1/2 hour.

MEAT SOUFFLE.

Make 1 cup of white sauce and season with chopped parsley and onion
juice. Stir 1 cup of chopped meat (chicken, tongue, veal or lamb) into
the sauce. When hot, add the beaten yolks of two eggs; cook 1 minute
and set away to cool. When cool, stir in the whites, beat very stiff.
Bake in a buttered dish about twenty minutes and serve immediately.

CROQUETTES.

These may be made with any kind of cooked meat, fish, rice, potatoes,
etc., or from a mixture of several ingredients, when mixed with a
thick white sauce, as follows: 1 pint hot milk, 2 tbsps. butter or
beef dripping, 6 (l.) tbsps. flour, or 4 (l.) tbsps. cornstarch, 1/2
tsp. salt, 1/2 ssp. white pepper, 1/2 tsp. celery salt, a speck of
cayenne. Melt the butter or dripping in a saucepan, when hot add the
dry cornstarch or flour. Stir till well mixed. Add 1/3 of the hot milk
and stir as it boils and thickens, add the remainder of the hot milk
gradually. The sauce should be very thick. Add the seasoning, and mix
it while hot with the meat or fish. It is improved by adding a beaten
egg just before the sauce is taken from the fire. When cold, shape
into rolls or like a pear, roll lightly in beaten egg, then in bread
crumbs, and fry in deep hot fat. Drain on coarse brown paper. If the
mixture be too soft to handle easily stir in enough fine cracker or
soft bread crumbs to stiffen it, but never flour.

* * * * *

HOT PUDDINGS.

APPLE PUDDING (BAKED).

1 pint flour.
1/4 cup butter or dripping.
1 cup milk.
1 tsp. cream of tartar.
3 tbsps. sugar.
1/2 tsp. salt.
1 egg.
1/2 tsp. soda sifted into the flour.
6 tart apples.

Mix the dry ingredients, beat the egg and