The thorough good cook

Moisten twelve ounces of sifted flour with lukewarm water in which you have melted two ounces of butter. Pour in enough water to form a rather thm paste without lumps ; then add enough water to form a batter. It should be sufficiently thick to cover whatever is dipped into it, but should run freely. Add a little salt, and two whites of eggs, well whipped. 4. Fricassee of Fowl. Pick, draw, and singe a fowl; cut it into pieces and soak them for one or two hours in cold water, to whiten the meat; then drain them. Put into a saucepan a piece of butter and a spoonful of flour ; stir it till the butter is melted, when moisten it with a glass of water ; add salt, pepper, grated nutmeg, a sprig of parsley, and chives ; put in the fowl, and let it stew three-quarters of an hour ; thicken the sauce with the yolks of three eggs, and add some lemon-juice, and also a dash of vinegar. When two-thirds done, put in some mushrooms, and add, if you like, some button onions and bottoms of artichokes at the same time that you put in the fowl, A few crayfish may be placed round the dish, as well as some crusts and cocks'-combs. To keep the meat white, it is necessary to rub it with the lemon-juice, and cover it during the cooking with some buttered paper placed on the fricassee, inside the saucepan. 5. Fowl, Conntry Captain. Cut a fowl in pieces ; shred an onion small and fry it brown in butter ; sprinkle the fowl with fine salt and currypowder, and fry it brown with fried butter ; then put it into a saucepan with a pint of broth ; stew slowly down to a half, and serve with rice. 6. Braised Fowl. Bone the breast, and fill it with forcemeat. Lay the bones and the other poultry trimmings in a stew-pan, and the fowl on them. Put to them an onion, a bundle of herbs, three blades of mace, a pint of stock, and a glass of sherry. Mask the fowl with slices of bacon, and sprinkle with white pepper; cover the whole close, and put it on a slow stove for an hour. Then take it up; strain the braise, carefully skim off the fat, and set it on to boil very quickly to a glaze, which put over the fowl with a brush. Before glazing, put the fowl into the oven for a few minutes, to give a little colour. If you are an abstainer, leave out the sherry; but practically there is no harm whatever in using a little wine in cookery. All the alcohol evaporates in boiling, and only the flavour remains. [illustration: Chickens with Macedoine of Spring Roots] Prepare for boiling two fat chickens of an equal size, and rub the breasts over with butter ; slice a lemon without the rind, lay a few pieces on the breasts of the chickens, and completely cover them with slices of fat bacon, tied closely round ; place them in a stew-pan, fill up with poele ; let them boil for half an hour ; when you dish them, shake the water out and wipe off the fat. They should be served with a delicate Macedoine, made thus : — Boil some very young carrots, cut them of a neat shape ; also some turnips, cut the same; a few French beans, cut; and some asparagus points boiled quite green ; have boiling a very clear rich Spanish sauce, and a few minutes before you serve the chickens throw these roots into the sauce ; let them boil up, then skim the sauce, and add a little sugar and salt.