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POULTRY AND GAME. 91

CHICKEN CROQUETTES. No. 2.

TAKE any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a little cayenne pep- per; make into cakes, dip in egg and bread crumbs and fry a light brown. A nice relish for tea.

TO FRY CROQUETTES.

BEAT up two eggs in a deep bowl; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containing two or three inches of boiling lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs ; drop them in the smok- ing hot fat and fry them a light golden brown.

PRESSED CHICKEN.

CLEAN and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then turn it back into the stew-kettle, where the broth was left (after skimming off all fat), and let it heat through again. Turn it into a square bread pan, plac- ing a platter on the top, and a heavy weight on the platter. This, if properly prepared, will turn out like a mold of jelly and may be sliced in smooth, even slices. The success of this depends upon not having too much water ; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. A good way to cook old fowls.

CHICKEN LUNCH FOR TRAVELING.

CUT a young chicken down the back; wash and wipe dry; season with salt and pepper ; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is much better for traveling lunch than when seasoned with butter.

All kinds of poultry and meat can be cooked quicker by adding te the water in which they are boiled a. little vinegar or a piece of lemon. By the use of a little acid there will be a considerable saving of fuel,

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