Clean and prepare a fowl. Put 3 qts. of water in a pot large enough to contain it with the fowl. Add salt, pepper, a few sprigs of parsley, tied up with 1 or 2 bay leaves, 1 or 2 cloves of garlic, 2 small carrots, left whole, or 1 large one cut in several pieces, and 3 onions. Set on a good fire, and when it boils put in the fowl. Cover and boil about 3 hrs. One hour before it is done, clean and wash a small 1/2 pt. of rice put it to cook with enough cold water to cover it. When it thickens, as it is needed, a small quantity of the water in which the fowl is cooking. Keep the rice thick and do not stir it while cooking, if you wish to keep it from burning. Let simmer slowly. When done arrange it around the fowl on the dish and serve with the following sauce in a sauce-boat: Ten minutes before serving put in a small saucepan a piece of butter the size of an egg. When it is melted stir in a tablespoon of flour, 2/3 pt. of water in which the fowl is cooking. Stir until smooth. Boil and take off the fire. Stir in 2 beaten yolks of eggs, a few drops of lemon juice, and serve. - Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111.