COOKING RECIPES. 385 



cording to the tenderness of the fowL Make a dressing of one tableepoonfol 

 of flour, one of butter, and sufficient boihng water to make a smooth paste. 

 Place the chicken on a dish, and jwur the dressing over it, garnish with 

 parsley or celery leaves and a hard-boiled egg cut in sUces. 



Curry— Take cold chicken, turkey, or cold lamb, cut it in small pieces, 



and put in a frying-pan with about a pint or more boiling water; let it stew 

 a few moments, then take the meat out, thicken the gravy with a httle flour, 

 add a teaspoonful of curry powder, pepper and salt to taste, and let it boil 

 up once; have some rice boiled whole and dry; put it .iround the outside of 

 the platter, and in the center put the meat; throw the gravy over the meat, 

 not the rice, and serve. 



Tripe a la Lyonaise ^vith Tomatoes. — This economical diah, wlxich 

 is in the reach of every family, is very fine. Take two pounds of dressed 

 and boiled tripe, cut into small strips two inches long and put into a sauce- 

 pan. Parboil and drain oflf the first water; chop a small onion fine and let 

 all stew twenty minutes; add half a t«acup of thickening and then stir in 

 half a can of tomatoes. Season with salt and pepper. This dish has become 

 very popular in all the hotels throughout the country. 



Boiled Com Beef. — This is much improved if cooked in plenty of water, 

 and when thoroughly done, left until cold in the same water that it was 

 boiled in. Lift the pot off the fire, and let pot, water, and meat grow cold 

 together. This will make it much more moist and juicy, besides tender and 

 sweet, than if taken out hot and all the moisture in it dried out by standing 

 and steaming until it grows cold. Hams, tongues, etc., should bo cooked in 

 the same way. 



To Cook a Rabbit. — When nicely dressed lay it in a pan and cover with 

 cold "water, and add half a teacup salt and soak over night; in the morning 

 drain oflf water and cover the rabbit inside and out with dry com meal, and 

 let stand till time to cook for dinner; then rinse, cut up and parboil in shghtly 

 salted water until tender; take out, roll in com meal and fry a nice brown; 

 an onion eUced and laid over it while parboiling is an imi^rovement for 

 those who like the flavor. 



Baked Ham. — Make a thick paste of flour (not boUed) and cover tho 

 ham with it, bone and all; put in a pan on a spider or two muflin rings, or 

 anything that will keep it an inch from the bottom, and bake in a hot oven. 

 If a small ham, fifteen minutes for each pound; if large, twenty minutes. 

 The oven should be hot when put in. The paste forms a hard crust around 

 the ham and the skin comes ofi' with it. Try this, and you will nevfer cook 

 a ham in any other way. 



Sance Piqiiante. — Put a bit of butter, with two sUced onions, into a 



stewpan, with a carrot, a parsnip, a httle thyme, laurel, basil, two cloves, 

 two shallots, a clove of garhc, and some parsley; turn the whole over tho 

 fire until it be well colored; then shake in some flour, and moisten it with 

 some broth and a spoonful of vinegar. Let it boil over a slow fire; skim, and 

 strain it through a sieve. Season it ^rith salt and pepper, and ser\-e it with 

 any dish required to bo heightened. 



Slinced Veal and E^g j. — Take some remnants of roast or braised veal, 

 trim oflf all browned parts, and mince it very finely; fry a shallot, or onion. 



