Kirmess cook book

Mary, Mrs. Gould's Cook. Take a young chicken weighing about three pounds, place in a casserole dish, with potatoes, carrots and onions, cut in small balls. Add one-half cup green or canned peas, one-half bay leaf, small piece mace and season with salt and pepper. Add one-half cup of stock or hot water. Place in oven and cook slowly, until chicken and vegetables are tender. Let chicken cook one-half hour before vegetables are placed in the dish. CREAM CHICKEN OR SWEETBREADS WITH BORDER OF RICE. Mary, Mrs. Gould's Cook. Cream a desired quantity of chicken or sweetbread, by cutting in dice,mix with a rich cream sauce. Take a border mould and fill with cold boiled rice. Place the border in boiling water until the rice is thoroughly warm, then remove from mould and place on dish on which it is to be served, fill center with creamed chicken or creamed sweetbreads. If sweetbreads are desired, blanch them, cut in dice and mix with cream sauce. VEAL OR CHICKEN CROQUETTES. Mrs. F. K. Egbert, New York. Chop a coffee cup of cold veal, a little cold ham and three slices of onion, add a pinch of mace, and chopped parsley, pepper and salt and a pint of cream brought to a boil. Add one teaspoonful of cold butter to the above mixture, beat two eggs, mix with tablespoonful of com starch and add to the above. Cook ten minutes, stirring carefully. Remove from fire, when cold make in croquettes, and roll in flour, then egg, then cracker crumbs, put in ice box two hours. Place in wire basket. Fry in hot lard. Serve with cream sauce. Chicken croquettes may be made from above recipe by omitting ham and onion. VEAL OR CHICKEN SOUFFLE. Table Talk. Chop fine sufficient cold veal or chicken to measure one pint. Melt and mix together over the fire one tablespoonful each of butter and flour ; add one teaspoonful of salt, a half teaspoonful of white pepper and, gradually, one cupful of milk. When smoothly thickened simmer for a moment, add the chicken, stir well and set aside for ten minutes. Stir in lightly one tablespoonful of chop- ped parsley and the stiffly whipped whites of four eggs. Turn into a buttered baking dish and bake in a moderate oven for fifteen minutes. CHICKEN WITH WHITE SAUCE. Mrs. Gould's French Chef. Boil chicken whole in lukewarm water with salt and pepper, one or two claves, onion, and kitchen bouquet. Let simmer slowly until tender, cut into pieces to serve. Sauce. Melt piece of butter in a saucepan, add one tablespoon of flour, add water chicken was cooked in, yolk of two eggs mixed in some cream, added last, and pour over the chicken, add to the eggs and cream a little lemon juice, if liked, and mushrooms also, if liked. CHICKEN OR SWEETBREAD MOUSSE. Mrs. Gould's French Chef. Take white part of chicken, hash it very fine and pass through a sieve, season with salt and pepper. Put in a sauce pan a piece of butter size of a walnut, mix with it a tablespoon of flour and add by little about one cup of milk, after it is thickened pour over the chicken, add to it the yolks of three eggs, beat the whites very stiff and mix through at the last minute. Butter the mould well (with hole in center of it), fill one-half full, put in a saucepan, so water comes one-half way up, cover top with buttered paper and boil slowly threequarters of an hour.