Chicken Croquettes

1 boiled chicken, 1 cup of bread crumbs, 2 oz. of melted butter, 2 oz. of flour, 1 cup of water in which the meat was boiled, 1/2 cup of cream, 2 eggs, pepper, salt, onion, and parsley. Boil the butter, flour, cream, and water together for 2 minutes. Mix into the minced meat, cool, then mold, roll in egg, then in bread crumbs and fry.

Mrs. J. A. Melsheimer.

Maryland Fried Chicken

A chicken should not remain in water as it de-stroys the flavor. Also if too long on ice. Whip light 1 or 2 eggs. Dip each piece of chicken in the egg, then roll in cracker crumbs. Have the butter and lard very hot in the pan, put in the chicken, cover and fry slowly. Lamb chops are delicious prepared in the same manner. The chicken can be rolled in crackers or flour, without using the egg.

Mrs. George T. Kerr.

Fried Chicken

Cut young spring chicken into the desired num-ber of pieces. Roll in flour and thoroughly brown in a hot skillet into which has been placed 1/2 cup butter. Remove from fire and add 1 cup boiling water or stock. Season with salt and pepper. Put on the lid and place in oven to steam for 45 to 60 minutes, or until tender.

Mrs. C. Stahr Hamm, Kingsport, Tenn.

A Brown Fricassee Of Chicken

Cut the chicken. Place 1/4 lb, of salt pork or 2 oz. of butter in a sauce pan; when a nice brown put in the chicken. Stir until every piece is nicely brown-ed, then add 2 tablespoonfuls of flour; stir again, add 1 pt. of boiling water or stock, stir until it boils; add 1 teaspoonful of salt. Cover and let simmer gently until tender, then add a teaspoonful of onion juice and a little black pepper. Serve.

Pressed Veal

A large knuckle of veal, a small piece of salt pork or ham, cover with water and boil until ready to come from bones, remove gristle and bones, chop fine, add a teaspoonful of onion juice, chopped parsley, 1/2 teaspoonful of summer savory, salt and pepper to taste, add to the liquor which should be boiled down to a cupful, put all into a mold, pack closely, serve when firm, sliced very thin.

Mrs. Ella Bollinger.

Veal Loaf

3 lbs. lean veal chopped very fine, 3 eggs well beaten, add to meat with 1 tablespoonful pepper, salt, nutmeg and grated onion, and 2 tablespoonfuls cream, 4 tablespoonfuls bread crumbs, mix and knead with hands into loaf. Baste well with water and butter. Bake 1 1/2 hours.

Mrs. Duncan.

Veal Loaf

2 lbs. of veal minced fine, 6 crackers rolled fine, 2 tablespoonfuls butter, 2 tablespoonfuls cream, 1 tablespoonful salt, 1/2 tablespoonful of pepper, and 3 well beaten eggs. Mix well and press into loaf, and bake l 1/4 hrs. in moderate oven.

Mrs. W. F. Kintzing.

Veal Loaf

3 lbs. veal, 16 crackers rolled fine, 3 eggs well beaten, butter size of an egg, 1 nutmeg, 1 tablespoon-ful of pepper, 1 tablespoonful of salt. Bake 2 hours.

Mrs. Henry Zouck.