der, seasoned, and the gravy thickened, take it from the fire; take
out the largest bones, scrape the meat from the neck and backbone,
throw the bones away; line the sides of a four or six quart
pudding-dish with a rich baking powder or soda biscuit dough, a
quarter of an inch thick; put in part of the chicken, a few lumps of
butter, pepper and salt, if needed, some cold boiled eggs cut in
slices. Add the rest of the chicken and season as before; a few new
potatoes in their season might be added. Pour over the gravy, being
sure to have enough to fill the dish, and cover with a crust a quarter
of an inch thick, made with a hole in the centre the size of a teacup.

Brush over the top with beaten white of egg and bake for half to
three-quarters of an hour. Garnish the top with small bright celery
leaves, neatly arranged in a circle.

FRIED CHICKEN.

Wash and cut up a young chicken, wipe it dry, season with salt and
pepper, dredge it with flour, or dip each piece in beaten egg and then
in cracker crumbs. Have in a frying pan one ounce each of butter and
sweet lard made boiling hot. Lay in the chicken and fry brown on both
sides. Take up, drain it and set aside in a covered dish. Stir into
the gravy left, if not too much, a large tablespoonful of flour, make
it smooth, add a cup of cream or milk, season with salt and pepper,
boil up and pour over the chicken. Some like chopped parsley added to
the gravy. Serve hot.

If the chicken is old, put into a stewpan with a little water and
simmer gently till tender; season with salt and pepper, dip in flour
or cracker crumb and egg, and fry as above. Use the broth the chicken
was cooked in to make the gravy, instead of the cream or milk, or use
an equal quantity of both.

FRIED CHICKEN A LA ITALIENNE.

Make common batter; mix into it a cupful of chopped tomatoes, one
onion chopped, some minced parsley, salt and pepper. Cut up young,
tender chickens, dry them well and dip each piece in the batter; then
fry brown in plenty of butter in a thick-bottomed frying pan. Serve
with tomato sauce.

CHICKEN CROQUETTES. No. 1.

Put a cup of cream or milk in a saucepan, set it over the fire, and
when it boils add a lump of butter as large as an egg, in which has
been mixed a tablespoonful of flour. Let it boil up thick; remove from
the fire, and when cool mix into it a teaspoonful of salt, half a
teaspoonful of pepper, a bit of minced onion or parsley, one cup of
fine bread crumbs