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a frying pan with a little of the fat from the meat. Put the meat, three cups of boiling water, one bay leaf, one small onion, salt and pepper, two small carrots, two sprigs parsley, one-half teaspoon celery seed, a little flour, one-half teaspoon Worcestershire sauce into a small cooker pail and let it simmer thirty minutes; set in a large pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain; thicken the liquor for gravy. RICE PUDDING. Heat one quart of milk, one teaspoonful of butter, one-third cup of rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt and one-half cup of sugar in a pudding pan over a cooker pail of water. When water boils remove pan and bring pudding also to a boil. When boiling, replace pudding in large pan of boiling water, cover and put into cooker for three or four hours. One-half cup of small unbroken seeded raisins may be added to this recipe, and the pudding may be browned in oven before serving, if desired. STEWED CHICKEN. Clean and cut up a chicken. Put it, with the giblets, in enough boiling salted water to cover it--one teaspoonful of salt to each quart of water. Let it boil for ten minutes and put it into a cooker for ten hours or more. If not quite tender, bring it again to a boil and cook it for six or eight hours, depending on its toughness. Skim off as much fat from the liquor as possible, pour off some of the liquor to use as soup or stock, and thicken the remainder with flour for gravy. A beaten egg or two stirred into the gravy just before serving improves it. Add pepper and salt to taste, and serve chicken on hot platter with gravy poured around it. SETTING THE TABLE. A most important thing necessary to the enjoyment of life, and an actual aid to digestion and the preservation of health, is that each person should make up his or her mind to forget all but pleasant thoughts and to put an absolute bar against the discussion of disagreeable subjects while at the table. Then only can they appreciate the fact that the meal has been carefully prepared and the table daintily set. To cook an excellent meal and then serve it well makes the meal perfect. First of all the table linen should be immaculate. The more inexpensive linens are as attractive as the handsomest damasks when absolutely spotless and snowy white. For the lighter meals, breakfast and luncheon, a center piece and doilies may be used
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