and the skin come off quite easily. Boil 1 qt. of milk and stir into
it 4 tablespoonsful of flour, a little salt, 1 egg, a piece of butter
the size of an egg. Put into a bag 1 onion cut fine, 1 teaspoonful of
pepper, 1 of nutmeg, a few sprigs of parsley, 1 tablespoon of thyme,
and boil in the milk to extract the flavor before adding the flour,
butter, etc. Butter a dish, put a layer of fish, then one of the
mixture, and so on until the dish is filled. Sprinkle over the top
bread crumbs and a little grated cheese and some butter. Bake until
brown.
TERRAPIN WHITE STEW.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Have 3 terrapins boiled; when done take a portion of the liquor,
rub into a smooth paste the yolks of 6 hard boiled eggs and 2
tablespoonsful of fresh butter. To this add the terrapin and liquor
in a chafing dish, add 2 wineglasses of wine, ½ grated nutmeg, 1
tablespoon salt, 1 lemon rind cut thin, a little cayenne pepper and ½
pint of cream. Cook 10 minutes, stirring constantly.
KEDGEREE.
_Contributed by Miss K. Willcox, Westport, Conn._
Equal quantities of boiled fish and boiled rice, for a half pound of
each use two hard boiled eggs, a grain of cayenne pepper and a grain
of curry powder, ½ tablespoonful of cream, 2 oz. of butter and little
common pepper and salt. Remove the bone and skin from the fish, and
put it in a saucepan with butter. Add the rice and whites of two hard
boiled eggs, cutting the whites into small pieces. Then add the cream,
the curry powder and the cayenne. Toss this over the fire until it
becomes very hot, then take it off and pile it very high on a very hot
dish. Smooth with a knife, and rub the yolk through a sieve on the top
and serve.
FISH CHOWDER.
MRS. NEIL ROBINSON, NEWPORT, R. I.
For 6 persons use a fish weighing 4 lbs., 1 qt. sliced potatoes, ¼
lb. salt pork, 2 good-sized onions, ½ doz. crackers, 2 qts. of water,
1 pt. milk, 1 tablespoonful of flour, salt and pepper to taste. Cook
fish first. Put potatoes on in qt. of water and boil 10 minutes. Cut
pork into bits and cook until brown, then onions sliced very fine. Fry
slowly, spread pork and onions on fish and cover until ready. Stir the
flour into fat remaining in pan and cook until brown, then add the
milk and boil up once. Now add a quart of boiling water and cook for 3
minutes. Then turn milk from the pan, split the crackers and let boil
up once.
TO FRY FISH IN FLOUR BATTER.
W. R. COOK, STEWARD, “FISHHAWK,” WASHINGTON, D. C.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Mix the flour up in a little water, and put an egg in and beat it all
up together, not very thick. Then season with pepper and salt. Put the
fish in the batter, and have a hot pan of lard. Then it is all prepared
for frying.
DEVILED CLAMS.
_Contributed by Mrs. M. Kim Miller, New York._
One hundred clams chopped fine, 1 cup bread crumbs soaked in milk, ¼
lb. butter, teaspoon sweet marjoram, red and black pepper and 1 onion
chopped fine. Let this cook until thickens, then cool and fill shells.
Dip in egg and bread crumbs and fry in deep boiling lard.
TO DRESS FISH WITH BROWN SAUCE.
_Contributed by Geo. W. Anderson, Savannah, Ga._
Take a well cleaned fish, and lay it in a pan on slow fire. Flour it
well, add pepper and salt, mace and cloves with parsley, and sweet
marjoram chopped fine. This to taste and according to size of fish.
Half a pound of butter, with 8 Bermuda onions, nicely fried (not
scorched), 2 wineglasses of port or white wine, and wineglass of
catsup, or ½ glass of Worcester sauce.
FISH A LA CREME.
_Contributed by Mrs. Allen Maury, Ashland, Virginia._
Take 4 lbs. halibut, whitefish, rock or shad and boil in salt and
water. When done take off the skin, remove bones and shred fine. To
1 qt. of cream mix well 3 tablespoons flour, ¼ lb. butter, ½ onion,
1 bunch parsley and a little cayenne pepper. Put into a deep dish, a
layer first of fish and then of sauce until dish is filled. Put on top
bread crumbs and bake one-half hour.
SOFT SHELL CRABS, SAUTÉED.
_Contributed by Miss Charlotte Mitchell, New Orleans, La._
After cleaning crabs, add salt and pepper, and dredge all over with
flour and cracker crumbs. Lay them in a hot frying pan with butter
sufficient to cover the pan. Be careful not to let butter burn, and
cook until brown. Add to butter in pan 1 tablespoon of lemon juice, and
pour over crabs when ready to serve.
SHAD ROE CROQUETTES.
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Two shad roes, ½ pt. cream, yolks of 2 eggs, 2 tablespoons flour, ¼
nutmeg, 1 tablespoon lemon juice, 1 tablespoon butter, 1 tablespoon
chopped parsley, pepper and salt to taste. Whites of 4 eggs and sifted
bread crumbs for frying. Put the roes in a pan of salted boiling water,
cover and simmer for 15 minutes. Take off the skins and mash them.
Bring the cream to a boil, mix the butter and flour together over the
fire, but do not brown. Add the cream, and stir until it is a thick
custard. Then add all the other ingredients and spread to cool on a
dish. Roll in forms. With well floured hands dip in white of eggs and
bread crumbs, and leave for two hours before frying.
CREAMED LOBSTER.
MRS. GENERAL WILLIAM B. FRANKLIN, HARTFORD, CONN.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
Mince lobster or crab fine. Boil 1 qt. milk and stir in slowly 2 large
tablespoons flour, mixed smooth with a little cold milk. Season with
black and red pepper, chopped parsley and a bit of onion. Fill dish
with alternate layers of lobster and cream. Sprinkle bread crumbs on
top and brown in oven.
OYSTERS.
OYSTER GUMBO.
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take one fat chicken (an old one is best), cut it up in small pieces.
Put into a pot a large spoonful of lard and 1 heaping spoonful of
flour. Make this very brown. Then add the chicken and fry that brown.
Then put on it 3 pts. of cold water and a little minced ham, and let
boil slowly for 3 hours. About 1 hour before dinner add as much oyster
liquor as will make it the quantity you want, some red and black
pepper, and let it boil closely until about 15 minutes before dinner.
Then add 150 oysters, let them merely curl up and become firm. Take
from the fire and add just enough fillet to make it not quite as thick
as mush. Return it to the fire and let it boil _not_ more than 5
minutes. Serve immediately, as it becomes thin from standing.
OYSTER PATTIES.
_Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa._
Take 1½ doz. blue points, scald them in their own liquor--be careful
that they do not remain in a moment after it boils. Take them out and
cut each oyster in fine pieces if they are large. Put a dessertspoon
of butter in a saucepan, with same of flour. Pour on this 1 gill of
the liquor _strained_, 1 gill of cream, 1 saltspoon of salt, ½
saltspoon white pepper. Boil all, stirring until smooth. Beat yolks of
2 eggs. Add this with cut up oysters to sauce. Let all get _hot_
together, _stirring_ all the time. It must be very thick--it will
be just before boiling point. Take from fire quickly, _stirring_
all the time to prevent eggs curdling. Add a few drops of lemon juice
and a suspicion of nutmeg. Place in pattie pan shapes.
OYSTER COCKTAILS.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
A small oyster is used for this purpose, ½ doz. being the number for
each person. For 6 plates mix 3 teaspoons each of vinegar, grated
horseradish and tomato catsup. Six teaspoons of lemon juice and 1 of
tabasco sauce. Have oysters very cold and place in small glasses and
pour the sauce over and serve. The glasses should also be chilled
and placed on plate with spoon and an oyster fork. Thin slices of
brown bread buttered should be served with them. Some persons prefer
cocktails as a finale. They can also be served on individuals--blocks
of ice--with center melted out with hot poker.
OYSTERS AND MACARONI.
A quarter of a pound of macaroni boiled and cut into short pieces, and
25 big oysters. Put a layer of the macaroni in a baking dish, place
a layer of oysters next, a layer of macaroni and so on until all are
used. Have the macaroni cover the top of the dish. Sprinkle it with 3
level tablespoonsful of Parmesan cheese, or with broken bits of soft
rich American cheese. Cover the whole with buttered bread crumbs, and
bake until the top is nicely browned. It will take about twenty minutes.
TO PICKLE OYSTERS.
MRS. RICHARD WILLIAM (1800).
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Open large oysters and wash them, put them in a saucepan to boil in
clear water with a very little salt. When they are sufficiently boiled,
take out the oysters and put them in cold water to whiten them, then
add to the liquor they were boiled in a little more water and salt,
some blades of mace, whole pepper, and orange peel. Then boil them a
little. Lay your oysters with their spices in a gallipot. When the
liquor is cold, pour over them, and tie them down close with white
paper.
PICKLED OYSTERS.
PHILADELPHIA, PA.
Procure any number you may desire of the finest large oysters. Wash
them well and lay on a sieve to drain. Strain the liquor through a
fine bag, and put in a porcelain kettle; add salt, let it boil and
skim, then put in your oysters; let them only plump up, when skim out
immediately, placing separately on dishes until quite cold. Take enough
of the liquor to cover them, add to it a blade of mace, a dozen or more
of whole pepper corns, and cloves, and a pt. of clear cider vinegar to
2 pts. of liquor. Put the cold oysters in a deep vessel, and pour the
liquor over boiling. Let stand twenty-four hours.
OYSTER SOUP.
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 qt. of oysters, strain half the liquor. Put on oysters and
liquor in pot. Add 1 large tablespoon of butter, some finely chopped
celery, about ½ spoon of celery seed, 1 teaspoon of salt and a pod of
red pepper. Let the oysters just begin to curl, take from fire, add 1
pt. of cream, 1 pt. of milk (all cream is better), let come to boil and
then add 1 tablespoon of butter creamed with 1 of flour. Let come to a
boil and take from fire or oysters will toughen, and serve placing 1
inch squares of bread in tureen before pouring in soup.
TO PAN OYSTERS.
AN OLD SERVANT OF MRS. MORRIS HACKER’S, PHILADELPHIA, PA.
Wash the oysters in a colander with cold water, quickly. Do not let
them stay in the water. Put piece of butter the size of a walnut in
pan or chafing dish. When hot put in the oysters, salt and pepper,
and then dredge about three times with flour. Stir often, then put in
tablespoonful of cream, or more if necessary.
OYSTER JAMBALAYA.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Three dozen oysters, 2 slices bacon or ham, 1½ tablespoons tomatoes, ¼
teaspoon cayenne pepper, 1 teaspoon salt, 1 tablespoon butter, 3 cups
boiled rice. Heat butter in skillet, put in tomatoes, salt and bacon or
ham. Cook a few minutes, then add oysters. Cook them ten minutes longer
and stir in rice. Cover closely and set aside in a very warm place for
about a half hour before serving.
CELERIED OYSTERS.
MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.
_Contributed by Mrs. M. Kim Miller, New York._
One doz. large oysters, wineglass sherry, tablespoon minced celery,
teaspoonful butter, salt, pepper. Put butter in chafing dish, when
melted add oysters, celery, salt and pepper. Cook three minutes. Add
sherry and serve on toast or not as you please.
PICKLED OYSTERS.
MRS. JOSHUA HARVEY, BALTIMORE.
One hundred large oysters. Put on fire and let come to a boil, strain,
put in liquor, teacup cider vinegar, salt, tablespoon whole allspice
and cloves, several pieces of mace, couple of red peppers; let come to
a boil and pour over oysters. Let cool.
SCALLOPED OYSTERS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
Cracker crumbs, pepper, salt, a little nutmeg. Use all the liquor and
a little water besides and a tablespoonful of wine to a small dish.
Put in dish in layers, thus: a layer of oysters, crumbs, salt, pepper
and pieces of butter, crumbs on top and so on until the dish is full,
liquor and wine all in, etc.
OYSTER CROQUETTES.
_Contributed by Mrs. M. Kim Miller, New York._
Fifty oysters, let simmer in their liquor five minutes, and then drain
and set aside until cool. Dry with towel, chop fine, season with salt
and pepper, small piece of onion chopped, ¼ nutmeg, parsley, four hard
boiled eggs chopped fine, mix all together. Melt in saucepan 5 oz.
butter and stir into it flour to thicken, then add half teacup liquor,
¼ cup milk. Then add oysters and seasoning. Let cool. Dip in bread
crumbs and eggs and fry.
OYSTER BELLEVUE-STRATFORD.
BAPTISTE, HEAD WAITER THE BELLEVUE-STRATFORD, PHILA., PA.
Place in chafing dish some butter, one shallot, or young onion chopped;
when these come to a browning point, put in sufficient fresh mushrooms,
cut in long strips, and cook for eight minutes. Take about two dozen
strained, good-sized, plump oysters, and place them in dish, putting
in enough Bechamel sauce or thick cream to cover oysters, and let
contents boil about three or four minutes. When on point of serving add
dessertspoonful of good Madeira.
OYSTERS A LA BELLEVUE.
_Contributed by Mrs. Charles Heath Bannard, Philadelphia, Pa._
Wash and drain twenty-five large, firm oysters. Put into the chafing
dish a quarter of a pound of butter, one-half teacupful of chopped
celery, which has previously been stewed until tender. A teaspoonful
of cracker dust, a few drops of onion juice, and a dash of paprika.
Boil for a few minutes, then add a teacupful of rich cream and the
oysters. Cook until the edges begin to curl, add salt to taste and a
wineglassful of sherry. Do not allow the mixture to boil after adding
wine.
OYSTERS BELLEVUE.
PHILADELPHIA, PA.
Put in a chafing dish about 5 oz. of table butter, add pepper and salt,
a little English mustard. Stir well. Then add some celery chopped
very fine. Let the whole boil with about a pint of cream, add about a
teaspoon of cracker dust to thicken the broth. Stir the whole well,
then when it comes to boiling drop in a dozen fresh opened oysters one
by one. Cook for about a minute, then add some good sherry or Madeira.
Serve very hot.
PICKLED OYSTERS.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Take the oysters out of their liquor and wash them. Pour it on again
after straining. Boil until the gills shrivel and adding 2 spoonsful of
salt. Take them out and add to the liquor a little mace and whole black
pepper, and boil until the scum ceases to rise, skimming it all the
time. When the oysters and liquor are cold, add ½ pint of vinegar and
pour the liquor on the oysters. The above is for 2 qts. of oysters.
ENTREES.
CUSTARD SOUFFLE.
MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.
_Contributed by Mrs. M. Kim Miller, New York._
Two tablespoonsful butter, 3 tablespoonsful flour, 2 tablespoonsful
sugar, 6 eggs, 1½ cups milk. Put milk on to boil, rub butter and flour
together, put in milk and stir until thick. Then let cool, beat the
yolks with sugar light, then the whites light and add. Put in dish and
bake twenty minutes.
POTTED CHICKEN.
USED BY MRS. WILLIAM LOGAN FISHER, OF WAKEFIELD,
GERMANTOWN, 1850.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil a pair of chickens until you can pull the meat from the bones.
Take out the meat and let the bones boil to a jelly. The next day cut
the meat in pieces, throw it into the jelly, when melted, and add to it
catsup, salt, allspice, cloves and mace; cut up 6 or 8 hard boiled eggs
and a lemon sliced. Then put into round dishes or moulds and let it
cool for luncheon or supper.
BEEFSTEAK WITH BANANAS.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
Select a porterhouse steak about two inches thick and trim well of
bone and fat. Broil quickly and place on hot platter. Have ready the
following mixture: 1 tablespoon of melted butter, ½ teaspoon of salt,
½ teaspoon of white pepper and spread on both sides of the steak. Take
three plantains (red bananas), fry in butter and lay on top of the
steak. Over this pour bechamel sauce and serve at once.
SWEET BREADS WITH TOMATOES.
MRS. ANNIE S. HAMMOND.
_Contributed by Miss Annie Swift Hammond, Providence, R. I._
Take 4 large sweet breads and place them in scalding water for five
minutes. Then transfer into cold water. Skin, but do not break sweet
breads; put into a stew pan with water, season with salt and pepper,
and put on a slow fire. Mix 1 large spoonful flour with a good-sized
piece butter and stir it well into the gravy. After leaving it half an
hour, take sweet breads up from the gravy, pour it into 1 pt. stewed
tomatoes, let it boil a few minutes, then pour over the sweet breads
and serve hot.
JELLIED CHICKEN OR VEAL.
MRS. JULIA BRECKENRIDGE, VA.
Put chicken in little water as possible, boil until meat drops from
bones. Chop fine, season with pepper and salt, mace and onions. Put
into layers minced meat and hard boiled eggs sliced warm, add quarter
oz. gelatine, and pour over meat in mould and put in cool place.
BECHAMEL SAUCE.
One-half cup of stock, ½ cup of cream, yolk of 1 egg, 2 dashes of
pepper, ½ teaspoon of salt; add salt, pepper and the yolk of egg, well
beaten, after the sauce has been removed from the fire.
CHICKEN CROQUETTES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Half pound chicken chopped very fine and seasoned with ½ teaspoonful
salt, ½ teaspoonful celery salt, ¼ saltspoonful of cayenne, ¼ saltspoon
black pepper, 1 teaspoon chopped parsley, 1 teaspoon onion juice (if
you like it), 1 teaspoon lemon juice. One small chicken makes ½ lb.,
and this quantity makes 2 doz. croquettes.
FRIED SWEET PEPPERS.
MRS. ALICE CABELL PALMER, NELSON COUNTY, VA.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Take only the large sweet kind, cut downwards in strips so the seeds
will be attached to stems and thrown away. Melt a lump of butter in
pan. When hot put in strips of pepper and fry until brown. Serve hot.
QUENELLES WITH SPINACH.
_English Receipt Used by an Old Housekeeper of Mrs. Joseph
Coleman Bright When Formerly in the Employ of Lord Raglan, of
Raglan Castle, England._
Make a force meat of 2 lbs. of veal, season with mace, salt and pepper,
add ¼ pt. cream, mix well and poach in clear soup. Drop a soup spoonful
at a time in the boiling soup, take out and keep hot. Have ready some
well chopped and seasoned spinach, pile in the center of the dish, and
place the quenelles round. This makes a very nice and dainty entree.
CHICKEN TIMBALES.
LORD RAGLAN, RAGLAN CASTLE, ENGLAND.
_From Mrs. Joseph Coleman Bright, Overbrook, Pa._
Take the white meat of an old chicken, pound and pass through a sieve,
add ½ pt. of cream and the whites of 2 eggs beaten stiff. Season with
pepper and salt. Whip all together ten minutes. Line 1 doz. timbale
moulds with macaroni which has been boiled in milk seasoned with salt,
fill the mould with the chicken and steam for 30 minutes. Carefully
turn out on a hot dish, and serve with truffle sauce.
CROQUETTES.
CHICKEN CROQUETTES.
MRS. JAMES B. MEEKS, PHILADELPHIA, PA.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Boil a medium-sized chicken in as little water as possible until it is
tender, remove and reduce the broth (by boiling) down to a teacupful,
which will be a jelly when cold. Chop the meat as fine as possible,
removing the skin. Chop half a small onion fine and fry it with 2 oz.
of butter, add a tablespoon of flour, stir half a minute, add the meat
and broth, half teaspoon of finely chopped parsley, half a sweetbread,
or as much calves’ brains (previously boiled tender), salt, pepper,
little sweet marjoram. Stir 2 minutes, take from the fire, add the
yolks of 2 raw eggs, mix well until it is a gelatinous mass. Spread on
a dish, and when entirely cold mould it into forms. Dip into egg and
bread crumbs and fry in boiling lard. Care should be taken to prevent
them from falling to pieces when frying.
CHICKEN CROQUETTES.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Half a good-sized chicken. Chop fine. Chop fine ½ onion, fry with 1
oz. butter, add ½ tablespoon flour, stir for half a minute, then add
the chopped meat, a little over a gill of broth, salt, pepper, pinch
of nutmeg. Stir for about 2 minutes, take from fire, mix 2 yolks of
eggs with it, put back, stir for one minute, add chopped mushrooms, or
truffles, or both together. Make bread crumbs of pastry crust, roll
croquettes in shape, dip each one in beaten egg, roll in crumbs again,
and fry.
RICE CROQUETTES.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
One cup rice, 1 pt. milk, 1 pt. water. Boil about an hour till the rice
is dry. Take off, put in a bowl, add 1 egg, 2 tablespoons sugar, juice
and rind of a lemon, small piece of butter. Shape and roll in cracker
crumbs. Fry in lard very hot, enough to cover them.
FOWL.
SPRING CHICKENS SMOTHERED IN MUSHROOMS.
This old and tried New Orleans recipe is from a written book compiled
from Mrs. R. O. Pritchard’s collected and original recipes, by Mrs.
Theodore Shute, New Orleans, 1894.
_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._
Cut the chicken as for frying--in a skillet put 2 or 3 slices of
pickled pork and 1 tablespoon of lard, put chickens in skin side up,
put a pan or cover on top, and weight it to keep it down. Set skillet
on a slow fire. When cooked on the under side put the skin side down.
When this has browned add a cup of boiling water, still keeping closely
covered, basting constantly. After chickens are browned remove weight
and keep turning the chickens. It takes 2 hours of slow cooking to
smother them soft and nice. When done rub a full teaspoon of flour in 2
tablespoonsful of butter. Add another cup of boiling water and a can of
sliced mushrooms, or the fresh ones. Let this cook awhile. When about
to send to table add a cup of cream. Season with black pepper and salt.
If not rich enough add more butter.
CHICKEN A LA SANFORD WHITE.
FROM THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa._
Procure one 2½ pound nice Philadelphia chicken, tender. Draw, singe
well. Put pinch of salt and pepper inside and place in a casserole
and spread a little butter over the breast and put it in the oven for
fifteen minutes. Then remove and add little challots and a good handful
of soft bread crumbs and a pint of good cream and some Hungarian
paprica. Then place again in the oven for 15 more minutes and afterward
same will be ready to serve.
CHICKEN PATES.
MRS. S. B. DANA, WEST ROXBURY, MASS. (1890).
Take the white meat of one large tender chicken from the soup pot in
which it is boiled as soon as it is tender. By using the chicken of
which soup has been made it is flavored with the vegetables, and more
juicy than cold chicken. Cut the chicken in small dice, and leave in
a cool place else it will soon dry. Into ½ pt. of milk mix smoothly 1
oz. sifted flour, a shake of red pepper, a pinch of salt, the same of
nutmeg, and a piece of mace one inch square, a small piece of onion, a
little bunch of parsley, and a piece of butter the size of an egg. Let
it boil for fifteen minutes, then add the beaten yolk of an egg. If it
gets too thick, thin with cream. Strain through a fine sieve. Having
made the sauce, chop up one truffle which mix with the chicken, then
put the chicken and sauce in a saucepan together, and make very hot.
Pour it into puff paste shells, with a thin slice of truffle on the top
of each.
TERRAPIN CHICKEN.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Stew 1 chicken, cut it into small pieces, add a little ground allspice,
cloves and mace, salt and pepper. Work a tablespoonful of good butter
into the yolks of two hard boiled eggs. Add all the above ingredients
to the chicken, and let them cook for ten minutes. When ready to serve
in a tureen add a wineglass of sherry.
CHICKEN FRICASSEE, CREOLE.
MRS. CELESTIN VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Fry chicken lightly in the usual way. Dredge flour into the gravy and
brown. Add 1 pt. boiling water, 1 qt. tomatoes peeled and sliced, 1
small onion minced, a bunch of parsley. Stew slowly 1½ hours. Serve
with rice. If preferred, rice may be added and cooked with the stew.
The latter must be very moist.
CHICKEN PIE.
MRS. H. C. CUNNINGHAM.