t and one half saltspoon pepper. Stir as much of the
hot sauce into the chicken as it will take up and enable you to handle
the mixture in shaping, remembering that the sauce will be much thicker
when cold, and so the mixture may be quite soft. The meat varies greatly
in its power to absorb the sauce, therefore it is impossible to give an
exact amount but if the sauce is thick a large portion may be used and
the croquettes will be all the more creamy for it. When cold, shape a
tablespoon of the mixture into a ball, then into a cylinder, roll in
fine dry bread crumbs, beaten egg diluted with water, then crumbs again,
and fry one minute in deep, smoking hot fat. More of the delicious
flavor of the meat will be retained with this simple seasoning of salt
and pepper than with a variety of condiments.--Contributed.

CREAMED STEWED CHICKEN.--Cut up fowl as for fricassee, put over the
fire in enough cold water to cover it well. Bring gradually to a boil.
When it begins to bubble, add a stalk of celery, some chopped parsley,
and a bay leaf. Simmer until tender before seasoning. Make a white
sauce in a frying pan of two tablespoons butter cooked with the same
quantity of flour. As soon as well mixed stir into this a large cupful
of strained and skimmed gravy from the pot, have ready one half cup
cream, heated with a pinch of soda, add this to the thickened gravy,
very slowly so as not to curdle. Do not boil after cream is in. Cook
dumplings in the gravy left, after the reserved cupful and chicken are
taken out.

DUMPLINGS FOR CHICKEN STEW.--In a pint of flour, sift a heaping
teaspoon baking powder, one fourth teaspoon salt, sift flour twice, now
rub in a tablespoonful of shortening, and wet with enough milk to make
a dough that can be rolled out. Cut into rounds and drop into the
boiling gravy. Should be done in ten minutes.--Mrs. Paul Leonhardy.

CREAMED CHICKEN.--Three pounds of chicken boiled tender in salted water
and freed of bones, skin and gristle. Cut the meat into small pieces.
Boil two sweet breads tender in salted water with the juice of half a
lemon. When tender, drain and throw them into cold water to blanch;
then free from skin and gristle and cut into small pieces; drain a can
of French mushrooms and cut them into quarters. Make a cream sauce of
two tablespoons of butter, melted and blended with two tablespoons of
flour, add one pint of hot thin cream, one teaspoon of salt, juice of
one lemon, and juice pressed