ken and 1 parboiled sweet-bread quite fine.
Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of
butter and 2 tablespoonfuls of flour. Put in the chicken and
sweet-breads. Keep it hot in a double boiler and just before serving add
the yolks of 2 eggs and a wine-glass of sherry wine.

=Chicken Terrapin No. 2.=

Cut a cold boiled chicken in small squares, removing all the skin. Put
into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in
1 tablespoonful of flour, seasoned with salt and red pepper. Have ready
3 hard boiled eggs chopped fine. When the chicken has reached a boil,
stir in a large glass of sherry with the egg, and serve hot.

=Chicken Terrapin--No. 3.=

Boil chicken in salted water. 1 quart of cold cooked chicken cut into
dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2
raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;
1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3
tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop
hard-boiled eggs and add to chicken; sprinkle with salt, pepper and
nutmeg. Add flour to melted butter and stock and stir for three minutes.
Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken
mixture and let it simmer for ten minutes. Beat yolks well and add
cream; pour into mixture and stir one minute. Remove from fire, and add
wine and lemon juice.

=Chicken for Lunch.=

Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
(not cooking them). Then stew them slowly with gumbo, a little pork,
celery and 1/2 an onion till tender. Thicken with brown flour and dish,
garnishing with parsley and sliced hard-boiled eggs.

=Pressed Chicken (a nice luncheon dish).=

Boil a chicken, in as little water as possible, till the bones slip out
and the gristly portions are soft. Remove the skin, pick the meat apart,
and mix the dark and white meat. Remove the fat, and season the liquor
highly with salt and pepper; also with celery, salt and lemon juice, if
you desire. Boil down to 1 cup, and mix with the meat. Butter a mould
and decorate the bottom and sides with slices of hard-boiled eggs; also
with thin slices of tongue or ham cut in fancy shapes. Pack the meat in
and set away to cool with a weight on the meat. When ready to serve, dip
mould in warm water and turn out carefully. Garnish with parsley, strips
of lettuce or celery leaves and rad