Chicken Patties

Cold chicken, milk, flour, pepper, salt and butter, puff paste.

Mince cold chicken, and stir it into a white sauce, made of milk thickened with flour and flavored with pepper, salt and butter; line small patty pans with puff paste, bake first, and then fill with the mixture, and set in a hot oven for a few minutes to brown.

Chicken Cutlets (with Rice)

A teaspoonful of rice, some good stock, 1 onion, salt and pepper, some cold ham and chicken, egg, breadcrumbs.

Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken; form this into cutlets; cover them with egg and bread-crumbs and fry. Serve with a sharp sauce.

Chicken (Jellied)

A chicken, 1 oz.of butter, pepper and salt, 1/2 packet of gelatine.

Boil the chicken until the water is reduced to a pint; pick the meat from the bones in fair-sized pieces, removing all gristle, skin and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine. Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dissolved pour the liquor hot over the chicken. Turn out when cold.

Chicken Loaf

A chicken, 2 oz. of butter, pepper, salt, egg.

Boil a chicken in as little water as possible until the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a seasoning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard-boiled egg; pour in the chicken, place a weight on it, and set aside to cool, when it will turn out.

Pressed Chicken

Two chickens, boiled until the meat leaves the bones easily, then pull to pieces and chop fine, letting the liquor in which they were cooked boil down until only a cupful remains. Add about one-half as much chopped ham as chicken; roll two soda crackers, pour the stock over, seasoning highly. Mix well together, put in a deep, long pan, pressing down hard with

the hand. Fold a cloth several times, put over the top, and put on a weight. It will slice nicely if prepared the day before using.