PIN.

Select young chickens, clean and cut them into pieces; put them into a
stewpan with just _enough_ water to cook them. When tender stir into
it half of a cup of butter and one beaten egg. Season it with salt and
pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs
coarsely minced and a small glass of wine. Boil up once and serve with
jelly.

CHICKEN ROLY-POLY.

One quart of flour, two teaspoonfuls of cream tartar mixed with the
flour, one teaspoonful of soda dissolved in a teacupful of milk; a
teaspoonful of salt; do not use shortening of any kind, but roll out
the mixture half an inch thick, and on it lay minced chicken, veal or
mutton. The meat must be seasoned with pepper and salt and be free
from gristle. Roll the crust over and over, and put it on a buttered
plate and place in a steamer for half an hour. Serve for breakfast or
lunch, giving a slice to each person with gravy served with it.

CHICKEN TURNOVERS.

Chop cold roast chicken very fine. Put it into a saucepan, place it
over the fire, moisten it with a little water and gravy, or a piece of
butter. Season with salt and pepper; add a small tablespoonful of
sifted flour dissolved in a little water; heat all through and remove
from the fire to become cool. When cooled roll out some plain
pie-crust quite thin, cut out in rounds as large as a saucer; wet the
edge with cold water and put a large spoonful of the minced meat on
one-half of the round; fold the other half over and pinch the edges
well together, then fry them in hot drippings or fat a nice brown.
They may also be cooked in a moderate oven.

CHICKEN PUDDING.

Cut up two young chickens into good-sized pieces; put them in a
saucepan with just enough water to cover them well. When boiled quite
tender, season with salt and pepper; let them simmer ten or fifteen
minutes longer; then take the chicken from the broth and remove all
the large bones. Place the meat in a well-buttered pudding dish,
season again, if necessary, adding a few bits of butter. Pour over
this the following batter:--

Eight eggs beaten light and mixed with one quart of milk, three
tablespoonfuls of melted butter, a teaspoonful of salt and two large
teaspoonfuls of baking powder, added to enough sifted flour to make a
batter like griddle-cakes.

Bake one hour in a _moderate_ oven.

Make a gravy of the broth that remained from the cooking of the
chicken, adding a tablespoonful of flour stirred into a thi