ipe, which is excellent:

Three quarters of a pound of sifted flour, mixed with two ounces of
butter melted in warm water; blow the butter off the water into the
flour first, then enough of the water to make a _soft_ paste, which
beat smooth, then more warm water till it is batter thick enough to mask
the back of a spoon dipped into it, and salt to taste; add the _last
thing_ the whites of two eggs well beaten.

Another batter, called _a la Provencale_, is also exceedingly good,
especially for articles a little dry in themselves, such as chickens to
be warmed over, slices of cold veal, etc.

Take same quantity of flour, two yolks of eggs, four tablespoonfuls of
oil, mix with _cold_ water, and add whites of eggs and salt as before.
Into this batter I sometimes put a little chopped parsley, and the least
bit of powdered thyme, or grated lemon-peel, or nutmeg; this is,
however, only a matter of taste.

BROILING is the simplest of all forms of cooking, and is essentially
English. To broil well is very easy with a little attention. A brisk
clear fire, not too high in the stove, is necessary to do it with ease;
yet if, as must sometimes happen, to meet the necessities of other
cooking, your fire is very large, carefully fix the gridiron on two
bricks or in any convenient manner, to prevent the meat scorching, then
have the gridiron _very hot_ before putting your meat upon it; turn it,
if chop or steak, as soon as the gravy begins to start on the upper
side; if allowed to remain without turning long, the gravy forms a pool
on the top, which, when turned, falls into the fire and is lost; the
action of the heat, if turned quickly, seals the pores and the gravy
remains in the meat. If the fire is not very clear, put a cover over the
meat on the gridiron, it will prevent its blackening or burning--if the
article is thick I always do so--and it is an especially good plan with
birds or chickens, which are apt to be raw at the joints unless this is
done; indeed, with the latter, I think it a good way to put them in a
hot oven ten minutes before they go on to broil, then have a spoonful of
_maitre d'hotel_ butter to lay on the breast of each. Young spring
chickens are sometimes very dry, in which case dip them in melted
butter, or, better still, oil them all over a little while before
cooking. There is nothing more unsightly than a sprawling dish of
broiled chickens; therefore, in preparing them place them in good form,
then, with