, and a pint of finely-chopped cooked chicken, either
roasted or boiled. Lastly, beat up two eggs and work in with the
whole. Flour your hands and make into small, round, flat cakes; dip in
egg and bread crumbs and fry like fish cakes in butter and good sweet
lard mixed, or like fried cakes in plenty of hot lard. Take them up
with a skimmer and lay them on brown paper to free them from the
grease. Serve hot.

CHICKEN CROQUETTES. No. 2.

Take any kind of fresh meat or fowl, chop very fine, add an equal
quantity of smoothly mashed potatoes, mix, and season with butter,
salt, black pepper, a little prepared mustard, and a little cayenne
pepper; make into cakes, dip in egg and bread crumbs and fry a light
brown. A nice relish for tea.

TO FRY CROQUETTES.

Beat up two eggs in a deep bowl; roll enough crackers until you have a
cupful of crumbs, or the same of fine stale bread crumbs; spread the
crumbs on a large plate or pie-tin. Have over the fire a kettle
containing two or three inches of boiling lard. As fast as the
croquettes are formed, roll them in the crumbs, then dip them in the
beaten egg, then again roll them in crumbs; drop them in the smoking
hot fat and fry them a light golden brown.

PRESSED CHICKEN.

Clean and cut up your chickens. Stew in just enough water to cover
them. When nearly cooked, season them well with salt and pepper. Let
them stew down until the water is nearly all boiled out, and the meat
drops easily from the bones. Remove the bones and gristle; chop the
meat rather coarsely, then turn it back into the stew-kettle, where
the broth was left (after skimming off all fat), and let it heat
through again. Turn it into a square bread pan, placing a platter on
the top, and a heavy weight on the platter. This, if properly
prepared, will turn out like a mold of jelly and may be sliced in
smooth, even slices. The success of this depends upon not having too
much water; it will not jelly if too weak, or if the water is allowed
to boil away entirely while cooking. A good way to cook old fowls.

CHICKEN LUNCH FOR TRAVELING.

Cut a young chicken down the back; wash and wipe dry; season with salt
and pepper; put in a dripping-pan and bake in a moderate oven
three-quarters of an hour. This is much better for traveling lunch
than when seasoned with butter.

All kinds of poultry and meat can be cooked quicker by adding to the
water in which they are boiled a little vinegar or a piece of lemon.
B