ices of moistened buttered
toast on a platter; take the chicken up over it, add to the gravy in
the pan part of a cupful of cream, if you have it; if not, use milk.
Thicken with a little flour and pour over the chicken.

This is considered most excellent.

CURRY CHICKEN.

Cut up a chicken weighing from a pound and a half to two pounds, as
for fricassee, wash it well, and put it into a stewpan with sufficient
water to cover it; boil it, closely covered, until tender; add a large
teaspoonful of salt, and cook a few minutes longer; then remove from
the fire, take out the chicken, pour the liquor into a bowl, and set
it one side. Now cut up into the stewpan two small onions, and fry
them with a piece of butter as large as an egg; as soon as the onions
are brown, skim them out and put in the chicken; fry for three or four
minutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour
over the liquor in which the chicken was stewed, stir all well
together, and stew for five minutes longer, then stir into this a
tablespoonful of sifted flour made thin with a little water; lastly,
stir in a beaten yolk of egg, and it is done.

Serve with hot boiled rice laid around on the edge of a platter, and
the chicken curry in the centre.

This makes a handsome side dish, and a fine relish accompanying a full
dinner of roast beef or any roast.

All first-class grocers and druggists keep this "India Curry Powder,"
put up in bottles. Beef, veal, mutton, duck, pigeons, partridges,
rabbits or fresh fish may be substituted for the chicken, if
preferred, and sent to the table with or without a dish of rice.

_To Boil Rice or Curry._--Pick over the rice, a cupful. Wash it
thoroughly in two or three cold waters; then leave it about twenty
minutes in cold water. Put into a stewpan two quarts of water with a
teaspoonful of salt in it; and when it boils, sprinkle in the rice.
Boil it briskly for twenty minutes, keeping the pan covered. Take it
from the fire, and drain off the water. Afterwards set the saucepan
on the back of the stove, with the lid off, to allow the rice to dry
and the grains to separate.

Rice, if properly boiled, should be soft and white, and every grain
stand alone. Serve it hot in a separate dish or served as above, laid
around the chicken curry.

CHICKEN POT-PIE. No. 1.

Cut and joint a large chicken, cover with cold water, and let it boil
gently until tender. Season with salt and pepper, and thicken the