(The chicken may be browned in a little hot fat as in braising meat, and cooked in the same way.)

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 and stir as it boils and thickens, add the remainder of the hot milk gradually.  The sauce should be very thick.  Add the seasoning, and mix it while hot with the meat or fish.  It is improved by adding a beaten egg just before the sauce is taken from the fire.  When cold, shape into rolls or like a pear, roll lightly in beaten egg, then in bread crumbs, and fry in deep hot fat.  Drain on coarse brown paper.  If the mixture be too soft to handle easily stir in enough fine cracker or soft bread crumbs to stiffen it, but never flour.

* * * * *

HOT PUDDINGS.

APPLE PUDDING (BAKED).

1 pint flour. 1/4 cup butter or dripping. 1 cup milk. 1 tsp. cream of tartar. 3 tbsps. sugar. 1/2 tsp. salt. 1 egg. 1/2 tsp. soda sifted into the flour. 6 tart apples.

Mix the dry ingredients, beat the egg and mix it with the milk, stir this into the dry mixture.  Core, pare and cut the apples into quarters (if large into eighths).  Place in the bottom of a pudding dish, sprinkle over them the sugar, a little nutmeg or cinnamon may be added if desired.  Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan.  Bake in a moderately hot oven about 30 minutes.  Serve with lemon sauce or thin custard.