Chicken Fricassee.

Clean the chicken, and at the joints cut into pieces for serving. Cover with boiling water, add 2 tsp. salt and 1 ssp. pepper.

Simmer till the meat is tender. Remove the large bones and cook them again in the water. Dredge the meat with flour and brown in hot dripping. Put on toast on a hot dish.

Strain the broth, and remove the fat. To 1 c. chicken broth add 1 c. milk and thicken with 2 tbsp. flour cooked in 1 tbsp. butter, as directed for white sauce. Add more salt and pepper if needed, and 1 ssp. celery salt and 1 tsp. lemon juice.

Veal Fricassee.

The ends of the ribs, the breast, the neck, and the smaller part of the knuckle may be utilized in a stew or fricassee.

Cut the meat, 2 lbs., in small pieces and remove all the fine crumbly bones. Dredge with flour and brown it in dripping or salt pork fat. Cover the meat with boiling water, skim as it begins to boil, and add 2 small onions, 1 tsp. salt, and 1 ssp. pepper. Simmer until very tender. Remove the larger bones, add a flour thickening and more seasoning if necessary. Cook 10 m., add 1/2 c. of milk and 1 tbsp. of butter.

Potatoes and dumplings may be cooked with the veal if a stew be desired.

Cranberries.

1 c. cranberries. 1/4 c. cold water.

1/2 c. sugar.

Pick over and wash the cranberries, put them in a granite saucepan, sprinkle the sugar on top of them, pour on the water, and after they begin to boil cook them 10 m., closely covered, and do not stir them. Push them down with a wooden spoon if they are inclined to boil over. The berries will be tender, will jelly when cold, and are much nicer than when sifted.

Steamed RHUBARB.

1 c. rhubarb. 1/2 c. sugar.

Wash the rhubarb and cut into inch-pieces. Put it into a granite double boiler, sprinkle the sugar over it and steam until soft. Do not stir it.

Cabbage or Cold Slaw.

1 c. shaved cabbage. 1 egg.

1 tsp. salt. 1/2 c milk.

1/2 tsp. mustard. 1 tbsp. butter.

spk. cayenne. 1/4 c. vinegar. 1 tbsp. sugar.

Trim off the decayed leaves, cut into quarters, soak awhile in cold water, drain, cut off the hard stalk, then slice or shave it off in thin strips. Mix the salt, mustard, cayenne, and sugar, add the beaten egg, the milk, butter, and vinegar. Cook it in a small saucepan over the fire, or in a double boiler, stirring constantly until it thickens like a custard. Pour it while hot over the cabbage and set away to cool.

Lettuce.

Pick off each leaf and wash it separately in cold water; remove any decayed portions, drain and arrange in a deep dish, the outside leaves on the edge and the inner ones in the centre. Serve with salt, pepper, oil, and vinegar, and sugar if preferred, or with a dressing like that given with cold slaw.

Scalloped Apple.

1/4 c. sugar. 1/4 c. butter.

1/4 ssp. cinnamon. 1 c. soft bread crumbs.

1/4 lemon rind grated. 3 c. sliced apples.

Mix the sugar, cinnamon, and lemon rind. Melt the butter and stir it into the crumbs. Butter a pudding-dish, put in 1/4 of the crumbs, 1/2 of the apple, and sprinkle with 1/2 of the sugar. Then put in another layer of crumbs, apple, and sugar and the remaining half of the crumbs on the top. If the apples are not very tart add the lemon juice to each layer; and if they are not juicy add 1/4 c. of cold water. Bake slowly, covered at first, and when the apples are soft remove the cover and brown the crumbs. Serve with cream.

You may use ripe berries in place of the apples, and oatmeal or wheat mush in place of the bread crumbs.

Cream Bice Pudding.

2 tbsp. rice. 2 tbsp. sugar. 1/2 ssp- nutmeg.

2 c. milk, spk. salt.

Pick over and wash the rice. Put it in a shallow baking-dish. Dissolve the sugar and salt in the milk, add the nutmeg, and pour it over the rice. Bake slowly the first half hour, stirring often, then increase the heat and cook until the rice is tender and slightly browned. Serve hot with butter. Raisins may be added, if preferred.

Questions on Lesson XVII.

1. How does the flesh of poultry differ from that of animals ?

2. How would you prepare a fowl for a fricassee ?

3. What parts of a fowl are not used as food ?

4. "Why should veal be thoroughly cooked ?

5. How do cranberries grow ?

6. How should they be cooked ?

7. What part of a plant is rhubarb ; lettuce ; cabbage ?

\