to one quart,
to this add one ounce of sheet gelatine previously steeped in a little
cold water. Pepper and salt to taste, with a little ground savory. Put
the meat in a pie dish and by degrees add the liquid to avoid having the
meat all in one place. This should turn out well when cold.

MAKE A DOZEN CHICKEN CROQUETTES.

MRS. ANDREW THOMSON.

White of two chickens well minced, one wineglass of sherry, one half
pint of cream, pepper and salt and a little cayenne to taste, mix well
and put into a buttered mould; steam for one hour.

CHICKEN MOULD. (Served Cold.)

MADAME J. T.

Put over one large chicken in a pint and a half of cold water, with a
medium sized onion, three stalks of celery, and a small bunch parsley.
Let simmer gently (not boil), for two hours. Then remove chicken, pick
the meat from the bones, and cut into pieces about an inch long. Put the
bones back into the broth and let this boil down to three quarters of a
pint. Add gradually two cups cream in which a tablespoonful of flour has
been dissolved. When the flour has thickened remove from fire and add
two well beaten eggs and a very little nutmeg. Garnish a mould with
slices of hard boiled egg and sprigs of parsley. Pour in chicken
mixture. Allow to set and serve on lettuce leaves. This will serve eight
people.

CURRY. (Excellent.)

MRS. W. COOK.

Take several small onions, chop them up very fine, put them into a pan
with a piece of butter, stew them over the fire until the onions are
quite dissolved and turned to a light brown. Cut meat into small pieces
and rub the curry powder well into the raw meat. Put it into a stew pan
with onion and an apple minced fine and a teaspoonful of cream, and let
it all simmer for two or three hours. It must not boil.

FISH RECHAUFFE

One pound cooked fish, one tablespoon each of mushroom ketchup, essence
of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled
flour and one half a pint of cream, a wall of potatoes. Divide the fish
into flakes, place it with cream and butter into a stew pan, until very
hot. Mash the potatoes, and add to them one tablespoon cream, one yolk
of egg, pepper and salt; well butter a wall mould and sprinkle with
browned bread crumbs, and place it in the oven till hot, turn it out on
a silver dish and pour the ragout in the centre. Garnish with lemon and
parsley.

FISH CROQUETTES.

MISS FRY.

Mash freshly boiled potatoes, add one egg and flour to make a s