BROILED CHICKEN.

Singe and split a young chicken down the back. Break the joints, clean
and wipe with a wet cloth, sprinkle with pepper and salt, rub well
with butter or dripping, place in a double grid-iron and broil 20
minutes over a clear fire. The chicken may be covered with fine bread
crumbs or dredged with flour, allowing a plentiful supply of butter or
dripping, and baked in a hot oven 1/2 hour.


MEAT SOUFFLE.

Make 1 cup of white sauce and season with chopped parsley and onion
juice. Stir 1 cup of chopped meat (chicken, tongue, veal or lamb) into
the sauce. When hot, add the beaten yolks of two eggs; cook 1 minute
and set away to cool. When cool, stir in the whites, beat very stiff.
Bake in a buttered dish about twenty minutes and serve immediately.


CROQUETTES.

These may be made with any kind of cooked meat, fish, rice, potatoes,
etc., or from a mixture of several ingredients, when mixed with a
thick white sauce, as follows: 1 pint hot milk, 2 tbsps. butter or
beef dripping, 6 (l.) tbsps. flour, or 4 (l.) tbsps. cornstarch, 1/2
tsp. salt, 1/2 ssp. white pepper, 1/2 tsp. celery salt, a speck of
cayenne. Melt the butter or dripping in a saucepan, when hot add the
dry cornstarch or flour. Stir till well mixed. Add 1/3 of the hot milk