Mrs. I. N. Isham.

Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean; chop all together very fine ; add half as much grated bread, and season with salt, pepper and nutmeg; one tablespoon of catsup, one teaspoon of made mustard and one lump of butter; mix well together, make up in little rolls or balls, dip in beaten yolks of eggs, cover with grated bread crumbs, and fry brown in lard.

Chicken Pates

Mince chicken that has been previously roasted or boiled, and season well; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoonful of corn starch has been added to thicken; season with butter, about a tablespoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes to brown very slightly.

Force Meat Balls

Mrs. James S. Gibbs.

Mix with one pound of chopped veal or other meat; one egg; a little butter or raw pork chopped fine; one cup or less of bread crumbs; the whole well moistened with warm water, or what is better, the water from stewed meat; season with salt and red pepper; do up in small balls, and fry them brown.


Mrs. J. S. Gibbs.

Place a full grown chicken and about one pound of pickled pork with a pod of red pepper and bunch of thyme, in a pot with water enough to cover. When perfectly tender, put the chicken and pork in a steamer which fits the pot; wash your rice carefully, and boil it seventeen minutes in the water from which the meat was taken; make a large gravy tureen full of drawn butter sauce, to which you add two hard boiled eggs sliced, and capers or chopped pickle; use about a pint of the water in which the meat has been boiled for the sauce, and if the food is very fat, skim the grease off the top and use instead of butter for the sauce. When you serve, place the rice on a large flat dish, and the chicken on top.