Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Cut a slice of raw ham in pieces, rejecting ali fat, and put it in cold water for two hours, changing the water qui te often. Then drain, dry in a clean towel. Scrape with a sharp knife. Put through a very fine puree sieve. Take the breast of a nice roasted chicken, scrape that also, and put through a sieve. Then weigh chicken, also the ham. There should be four ounces of each, good weight. Put both in wooden bowl, and with a potato masher pound them to a paste. Whip the whites of two eggs and work in with the masher. Set to cool. Make a sauce of one tablespoonful of butter and one tablespoonf ul of flour. Let both boil, and then add one cup of well-seasoned chicken broth, in which one onion, carrot, celery, whole pepper, and blade of mace have been cooked. Add one-half teaspoonf ul of salt, one-fourth teaspoon of pepper, a pinch of cayenne, and the yolks of two eggs whipped with a tablespoonful of cream. Set aside to cool. When cold, add it to the meat. Whip half a pint of cream and add to the mixture. Care must be taken not to whip your cream too mudi; it may separate. Be sure you bave it well flavored before you add the cream. Set in the ice-box a few minutes. Decorate your mould, and be care it is well buttered so that the decorations stick to it, then put on ice to harden. When well chiUed, put in your forcemeat, giviog the mould a few knocks on the table to settle the forcemeat to get it even so that it wiU not break when dished. Thirty minutes before serving, put your mould in pan of hot water. Put buttered paper over it, and poach until it is finn to the touch. Serve with princess sauce. This mousse may be served hot or cold. It can be done with ali chicken or ali ham, according to the taste. Be sure you weigh and measure correctly. Measure your half-pint of cream before you whip it. Pier à la Busse with Horseradish Sauoe Boil a fat sucking pig in a soup you bave made of vegetables. To make the soup, use vegetables such as usually go to the making of vegetable soup, — carrots, turnips, etc, — a seasoning of onion, not forgetting a bouquet of majoram, thyme, summer savory, etc. Vinegar should be added to the broth, and therefore a porcelain kettle had best be used. When the pig is thoroughly cooked — its tenderness is tested by a skewer or fork — carve it, sprinkle with parsley, pour the horseradish sauce given below over it, and serve. Horseradish Sauoe Grate the horseradish, fry in butter mixed with a little bouillon, add severa! tablespoons of rich cream, and cook until tender. Set off the stove, add the yolks of a couple of eggs, warm again, but do not boil. This delicious sauce is, in Russia, also often served with comed beef and beef au naturel. Boast Pig Select a pig about three weeks old. After it is thoroughly cleaned, washed, and dried, rub the inside with one teaspoonful