Miss Parloa's new cook book and marketing guide

One solid pint of finely-chopped cooked chicken, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of cream or chicken stock, one table -spoonful of flour, four eggs, one teaspoonful of onion juice, one table- spoonful of lemon juice, one pint of crumbs, three table-spoonfuls of butter. Put the cream or stock on to boil. Mix the flour and butter together, and stir into the boiling cream ; then add the chicken and seasoning. Boil for two minutes, and add two of the eggs, well beaten. Take from the fire immediately, and set away to cool. When cold, shape and fry. Many people think a teaspoonful of chopped parsley an improvement. Other Croquettes. Veal, mutton, lamb, beef and turkey can be prepared in the same manner as chicken. Very dry, tough meat is not suitable for croquettes. Tender roasted pieces give the finest flavor. Large Vol-au-Vent. Make puff or chopped paste, according to the rule given, and let it get chilled through ; roll it again four times, the last time leaving it a piece about seven inches square. Put in the ice chest for at least half an hour ; then roll into a ten-inch square. Place on this a plate or a round tin, nine and a half inches in diameter, and, with a sharp knife, cut around the edge. Place another plate, measuring seven inches or a little more, in the centre. Dip a case-knife in hot water and cut around the plate, having the knife go twothirds through the paste. Place the paste in a flat baking pan and put in a hot oven. After twelve or fifteen minutes close the drafts, to slacken the heat, and cook half an hour longer, being careful not to let it burn. As soon as the vol-au-vent is taken from the oven, lift out the centre piece with a case-knife, and take out the uncooked paste with a spoon. Return the cover. At the time of serving place in the oven to heat through ; then fill and cover, and serve while hot. The vol-au-vent can be made and baked the day before using, if more convenient. Heat it and fill as directed. Vol-au-Vent of Chicken. Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper ; and, if you like, add half a teaspoonful of onion juice and the same quantity of mixed mustard. Heat the chicken in this, and fill the vol-au-vent. All kinds of poultry and other meat can be used for a volau-vent with this sauce. Vol-au-Vent of Sweetbreads. Clean and wash two sweetbreads, and boil twenty minutes in water to cover. Drain and cool them, and cut into dice. Heat in cream sauce, and fill the vol-au-vent. Serve hot. Vol-au-Vent of Salmon. Heat one pint and a half of cooked salmon in cream sauce. Fill the vol-au-vent, and serve hot. Any rich, delicate fish can be served in a vol-au-vent.