or granite
saucepan, and as it boils, stir in the flour, stirring till perfectly
smooth. Add the cream very slowly, stirring constantly as it thickens,
adding the seasoning at the last. An egg may also be added, but the
croquettes are more creamy without it. To half a pound of chicken chopped
fine, add one teaspoonful of lemon juice and one of minced parsley, one
beaten egg and the pint of cream sauce. Spread on a platter to cool, and
when cool make into shapes, either corks or like pears; dip in egg and
crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes
are made by the same form, using a pint of chopped oysters. To the
sweetbreads a small can of mushrooms may be added cut in bits.

SALMI OF DUCKS OR GAME.

Cut the meat from cold roast ducks or game into small bits. Break the
bones and trimmings, and cover with stock or cold water, adding two
cloves, two pepper-corns, and a bay-leaf or pinch of sweet herbs. Boil
till reduced to a cupful for a pint of meat. Mince two small onions fine,
and fry brown in two tablespoonfuls of butter; then add two tablespoonfuls
of flour and stir till deep brown, adding to it the strained broth from
the bones. Put in the bits of meat with one tablespoonful of lemon juice
and one of Worcestershire sauce. Simmer for fifteen minutes, and at the
last add, if liked, six or eight mushrooms and a glass of claret. Serve on
slices of fried bread, and garnish with fried bread and parsley.

CASSEROLE OF RICE AND MEAT.

This can be made of any kind of meat, but is nicest of veal or poultry.
Boil a large cup of rice till tender, and let it cool. Chop fine half a
pound of meat, and season with half a teaspoonful of salt, a small grated
onion, and a teaspoonful of minced parsley and a pinch of cayenne. Add a
teacupful of cracker crumbs and a beaten egg, and wet with stock or hot
water enough to make it pack easily. Butter a tin mould, quart size best,
and line the bottom and sides with rice about half an inch thick. Pack in
the meat; cover with rice, and steam one hour. Loosen at edges; turn out
on hot platter, and pour tomato sauce around it.

ITALIA'S PRIDE.

This is a favorite dish in the writer's family, having been sent many
years ago from Italy by a friend who had learned its composition from her
Italian cook. Its name was bestowed by the children of the house. One
large cup of chopped meat; two onions minced and fried brown in butter; a
pint of cold boiled macaroni