Miss Parloa's kitchen companion

* Victimized Chop. Have one chop cut about three-quarters of an inch thick, and two chops from the neck, cut very thin. Trim the thick chop, and place it between the other two. Place in the double-broiler, and cook over clear coals for about twelve minutes. Hold the broiler close to the coals so that the outside chops shall be scorched. When cooked, remove the outside chops, and place the middle one on a warm dish; season it with salt, and spread about half a teaspoonful of butter over it. Serve at once. This chop is to be given to a patient when it is desired that the food shall be particularly nutritious. * Plain Broiled Chops. Trim two small chops, and broil and serve them in the manner described for beefsteak. * Beef Sandwiches. Scrape some beef in the manner described for preparing round steak; season it generously with salt. Cut four slices of stale bread as thin as a wafer ; spread the beef on two of the slices, and lay the other slices on top, pressing them down carefully. Cut them into small pieces about an inch square. Arrange these daintily on a fringed napkin or in a pretty little dish. This is one of the pleasantest modes of serving raw beef. * Beef Croquettes. When the patient must eat raw beef, this is one of the palatable ways in which it may be served. Scrape the beef as directed for preparing round steak ; season the tender scraped beef with salt, and shape it into balls about the size of a small olive. Heat a small frying-pan very hot; sprinkle it thickly with salt; put the beef balls into this, and shake the pan over a very hot fire for about one minute. The balls will then be coated brown on the outside, but will be raw under the thin coating of brown. Game. Nearly all kinds of game are more easily digested than the meat of domestic animals; therefore, when fresh and tender, game is good for the patient who can eat animal food. * Venison Steak. Cut a piece of steak three inches square and threequarters of an inch thick. Cook it for seven minutes, treating it in every particular the same as beefsteak. Serve with the steak a teaspoonful of currant jelly in a small dish. Broiled Breast of Grouse. Take one-half of the breast of a sweet, tender grouse, place it in the double-broiler, dredge lightly with flour and salt, and broil over clear coals for eight minutes. Place on a warm dish, season with salt and half a teaspoonful of butter, and serve at once. The breast of a partridge may be cooked in the same manner, but only ten minutes' cooking is required. Quail on Toast. Split the quail down the back, remove the entrails, wipe the bird, and dredge it with salt. Broil over a clear fire for ten minutes. If the patient be not very sick, before broiling the bird, spread a little soft butter over the breast and legs, and then dredge with flour. Lay the bird, breast up, on a slice of toast, and serve at once. Squab on Toast. Split the squab down the back; clean and cook the same as quail. Any small bird may be cooked in the same manner. * Broiled Bacon.