No. 1.

2 tablespoons fat

1/4 cup flour

1 cup milk

1 3/4 cups cooked fowl

Salt and pepper

1/4 teaspoon celery salt 1 teaspoon lemon-juice Few drops onion-juice 1 teaspoon chopped parsley-Egg and crumbs

Make a white sauce with the fat, flour and milk. Add fowl, seasoned with celery salt, lemon-juice, onion-juice, parsley, salt and pepper. Cool, shape, dip into flour or fine crumbs, then into egg and again into crumbs, and fry in deep fat (375°-390° F.) from two to five minutes. White meat of fowl absorbs more sauce than dark meat.

No. 2.

2 cups cooked chicken 4 tablespoons chopped mushrooms 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon parsley

1/2 teaspoon onion-juice

1 tablespoon lemon-juice

2 tablespoons fat 1 tablespoon flour

1 cup milk or cream 4 eggs

Mix the chicken, mushrooms, salt, pepper, parsley and the onion and lemon-juice. Make a white sauce with the fat, flour and milk or cream. Add the chicken, and cook for three minutes. Stir in two of the eggs beaten until light. Take from the fire immediately, pour into a greased, flat dish and set in a cold place for an hour or so. The colder the mixture becomes, the better it may be handled. Shape into cutlets, either in molds or with a knife, and sprinkle both sides of each cutlet with fine crumbs. Beat the other two eggs in a deep plate. Dip the cutlets in the egg, then in crumbs, put them in a frying-basket, not crowding them, and cook in deep fat (375°-390° F.) from two to five minutes. Serve, with Bechamel or mushroom sauce.