e fowl selected, as for a roasted turkey. The
body is sometimes filled with oysters. To truss in the tightest and most
compact way, run a skewer under the leg-joint between the leg and the
thigh, then through the body and under the opposite leg-joint in the same
way; push the thighs up firmly close to the sides; wind a string about the
ends of the skewer, and tie it tight. Treat the wings in the same way,
though in boiled fowls the points are sometimes drawn under the back, and
tied there. The turkey may be boiled with or without cloth around it. In
either case use _boiling_ water, salted as for stock, and allow twenty
minutes to the pound. It is usually served with oyster sauce, but parsley
or capers may be used instead.

CHICKEN CROQUETTES.

Take all the meat from a cold roast or boiled chicken, and chop moderately
fine. Mince an onion very small, and fry brown in a piece of butter the
size of an egg. Add one small cup of stock or water; one saltspoonful each
of pepper and mace; one teaspoonful of salt; the juice of half a lemon;
two well-beaten eggs; and, if liked, a glass of wine. Make into small
rolls like corks, or mold in a pear shape, sticking in a clove for the
stem when fried. Roll in sifted cracker-crumbs; dip in an egg beaten with
a spoonful of water, and again in crumbs; put in the frying-basket, and
fry in boiling lard. Drain on brown paper, and pile on a napkin in
serving.

A more delicate croquette is made by using simply the white meat, and
adding a set of calf's brains which have been boiled in salted water. A
cupful of boiled rice mashed fine is sometimes substituted for the
brains. Use same seasoning as above, adding quarter of a saltspoonful of
cayenne, omitting the wine, and using instead half a cup of cream or milk.
Fry as directed. Veal croquettes can hardly be distinguished from those of
chicken.

PHILADELPHIA CHICKEN CROQUETTES.

The croquette first given is dry when fried, and even the second form is
somewhat so, many preferring them so. For the creamy delicious veal,
sweetbread, or chicken croquette one finds in Philadelphia, the following
materials are necessary: one pint of hot cream; two even tablespoonfuls of
butter; four heaping tablespoonfuls of sifted flour; half a teaspoonful of
salt; half a saltspoonful of white pepper; a dust of cayenne; half a
teaspoonful of celery salt; and one teaspoonful of onion juice. Scald the
cream in a double boiler. Melt the butter in an enameled