Miss Parloa's kitchen companion

* Chicken-and-Rice Pie. There will be required for this dish one fowl weighing about five pounds, one cupful and a half of rice, half a cupful of butter, two eggs, half a pint of milk, one slice of onion, one of carrot, two cloves, and some salt and pepper. Clean the fowl, and cut it into joints ; then put it into a stew-pan with three pints of boiling water and the vegetables and spice. Simmer until tender. Unless the fowl be old, the meat should become tender in an hour and a half ; but it may require three hours' cooking. When the chicken is cooked, add half a teaspoonf ul of pepper and three teaspoonfuls of salt, and set aside until the time for putting with the rice. Wash the rice, and put it on to cook in three quarts of boiling water. When it has been cooking for ten minutes, add two level table-spoonfuls of salt. Cook ten minutes longer, and then turn into a colander and drain well. After draining, add to it the butter, milk, one teaspoonful of salt, and the eggs, well beaten. Put into an earthen baking-dish a layer of the chicken, and then a thin layer of the rice mixture ; another layer of chicken, and finally the remainder of the rice. Pour over the rice one pint of the water in which the chicken was cooked. Place in a moderately hot oven, and bake for half an hour. Serve the pie in the dish in which it is cooked. * Walled Chicken. This dish is made of one large fowl or two rather small ones, eight potatoes of medium size, two eggs, four table-spoonfuls of butter, half a cupful of hot milk, three cupfuls of chicken stock, — the water in which the fowl was boiled, — one table-spoonful of chopped onion, one sprig of parsley, one slice of carrot, a bay leaf, two generous table-spoonfuls of flour, and salt and pepper to suit the taste. It is best to boil the fowl the day before it is to be used. After cleaning it, put it in a stew-pan, breast side down, and cover with boiling water. When the water begins to boil, skim it, and set the kettle back where the chicken will simply simmer until tender, — from two hours and a half to three hours ; then put the fowl away to cool in the water in which it was boiled. When it gets cold, free it of skin and bones, and cut it into pieces of a size suitable for serving. Season with salt and pepper. Pare the potatoes, and, fifty minutes before servingtime, put them into a stew-pan with enough boiling water to cover them. When they have been cooking for fifteen minutes, the chicken should be prepared in the following manner : Put the three table-spoonfuls of butter into a frying-pan with the vegetables and herbs, and cook slowly for five minutes; then add the flour, and stir until smooth and frothy, but not long enough to permit it to get browned. Gradually add the cold chicken stock, stirring all the while. When the liquid boils up, add one-eighth of a teaspoonful of pepper and a teaspoonful of salt, and simmer for five minutes. Put the seasoned chicken into a stew-pan, and strain this sauce over it. Cover, and simmer for ten minutes ; then set back where it will keep hot until serving-time.