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on the cover of the steamer, and place upon a kettle of boiling water for half an hour. Do not let the water boil too rapidly. Take up, and put away to cool. When cold, dip the quenelles twice in beaten egg and in bread crumbs. Fry in boiling fat for three minutes. Serve hot with a garnish of stoned olives. Chicken Quenelles, Breaded. Prepare the quenelles as before, and when they have been boiled, drain, and let them grow cold. Dip in beaten egg and roll in bread crumbs ; place in the frying basket and plunge into boiling fat. Cook three minutes. Serve with fried parsley or any kind of brown sauce. Veal Quenelles. One pound of clear veal, one cupful of white sauce, six table-spoonfuls of butter, one cupful of bread crumbs, one cupful of milk, four eggs, salt, pepper, a slight grating of nutmeg and the juice of half a lemon. Make and use the same as chicken quenelles. Chicken Pillau. Cut a chicken into pieces the size you wish to serve at the table. Wash clean, and put in a stew-pan with about oneeighth of a pound of salt pork, which has been cut in small pieces. Cover with cold water, and boil gently until the chicken begins to grow tender, which will be in about an hour, unless the chicken is old. Season rather highly with salt and pepper, add three tea-cupfuls of rice, which has been picked and washed, and let boil thirty or forty minutes longer. There should be a good quart of liquor in the stewpan when the rice is added. Care must be taken that it does not burn. Instead of chicken any kind of meat may be used. Chicken Souffle. One pint of cooked chicken, finely chopped ; one pint of cream sauce, four eggs, one teaspoonful of chopped parsley, one teaspoonful of onion juice, salt, pepper. Stir the chicken and seasoning into the boiling sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake half an hour. Serve with mushroom or cream sauce. This dish must be served the moment it is baked. Any kind of delicate meat can be used, the souffle taking the name of the meat of which it is made. Fried Chicken. Cut the chicken into six or eight pieces. Season well with salt and pepper. Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for every cupful of crumbs. Dip again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the centre of a cold dish with Tartare sauce. Arrange the chicken on this, and garnish with a border of pickled beets. Or, it can be served with cream sauce. Blanquette of Chicken. One quart of cooked chicken, cut in delicate pieces ; one large cupful of white stock, three table- spoonfuls of butter, a heaping table -spoonful of flour, one teaspoonful of lemon juice, one cupful of cream or milk, the yolks of four eggs, salt, pepper. Put the butter in the sauce -pan, and when hot, add the flour. Stir until smooth, but not brown. Add the stock, and cook two minutes ; then add the seasoning and cream. As soon as this boils up, add the chicken. Cook ten minutes. Beat the yolks of the eggs with four table-spoonfuls of milk. Stir into the blanquette, Cook