From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
Board of Lady Managers.

Joint the chicken; cut in small pieces; remove the skin; put into tepid water. Have ready a frying pan with hot melted butter; put the chicken into the pan and fry to a delicate brown; then put into a kettle, cover with water and boil very slowly for an hour. Season. Remove chicken and thicken gravy with flour.

JAMBOLAYA. (A Spanish Creole Dish)

From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Cut up the remains of a chicken or turkey, cover with water, and stew until the substance is extracted; then shred the meat. Wash one pound of rice carefully and set aside. Put one tablespoon of lard into a porcelain-lined saucepan; add a small spoon of finely chopped onion and a tomato; then put in the shredded fowl and liquid in which it was boiled, adding the rice, red pepper and salt; sufficient water must be added to cover the rice, which must cook and steam until soft, but not wet or like mush.

CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take eighteen fresh chicken livers; dry well; season with pepper and salt; cut each liver in two pieces. Prepare six slices of lean bacon, broil one minute; cut each slice into six pieces. Take six silver skewers; run the skewer through the centre of the piece of chicken liver, then through a slice of bacon, until each skewer is filled with alternate slices of chicken liver and bacon. Roll each one in olive oil, then in bread crumbs, and broil five minutes on each side over moderate fire. Arrange on hot dish, pour MaÎtre d'Hotel butter over them. Garnish with watercress and serve.

POLLO CON ARROZ.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz y se le hecha pimienta entera y se le anade el caldo, colado, en que se cosio el pollo. Despues se anade el pollo cortado en pedazos pequeÑos y se le hecha sal.

POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates.

TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y pasas se les echa en el medio carne con chile y sal.

COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of butter rubbed into same quantity of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt; add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced; stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, butter and pepper, little by little, until you have enough sauce and of the right consistency. It should be as thick as rich cream. When cold add a claret glass of sherry wine. Before taking from the fire, add to it two more tablespoons of butter, a little at a time, never add all at once, it may oil it. Fill the shells, sprinkle bread crumbs on top and about twenty minutes before ready to serve them, place in a very hot oven to brown. Must not stand after cooked.

CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of milk; one-half pound butter; five tablespoonfuls of flour; two eggs. Chop the turkey and sweetbreads very fine, using a silver knife for chopping the sweetbreads. Beat the whites and yolks of the eggs separately as you would for a cake. Mix the eggs, butter, flour and milk in a porcelain vessel and cook until the mixture comes to the consistency of cream sauce; and that it may cook smoothly, it will be necessary to make first a thick paste of the flour by stirring into it a very small quantity of the milk, gradually thinning it with more of the milk. While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer. Use no seasoning but pepper (white or cayenne) and salt to the taste. This quantity will make twenty-two large croquettes, which are prettiest moulded in a pear-shaped wine glass. With a little practice you can mould them in your hand. Have ready some cracker crumbs rolled very fine and dust like. Fry the croquettes in boiling lard and enough to cover them. When a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease. Run them into a well heated oven for a few minutes before serving. Put a teaspoonful of cream sauce on the top of each croquette.

CHICKEN CROQUETTES.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Chop one-half pound chicken quite fine; add one teaspoonful salt; one saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon juice; one tablespoon chopped parsley and a few drops of onion juice; moisten with the thick cream sauce.

Thick Cream Sauce—Melt two tablespoons butter; add two heaping tablespoons cornstarch; one teaspoon salt and one saltspoon pepper; add slowly one pint hot cream and beat well.

CURRY OF CHICKEN IN PUFFS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

First prepare your puffs by the following recipe. Ingredients: Two cupfuls of milk, two of flour, two eggs and a piece of butter the size of an egg melted; a little salt; heat the eggs separately and well; add the milk to the yolks, then the flour and so on, the whites last; beat all well together. They may be baked in teacups. This quantity will make about a dozen puffs.

Curry of Chicken—Buy a young chicken, cut it into pieces, leaving out all the bones; season with pepper and salt to taste; fry them in butter until well done; cut an onion fine, which fry in the same butter until brown; add a teacupful of clear stock, a teaspoonful of sugar. Take about a tablespoonful of curry powder and a little flour, mix and rub together with a little of the stock until quite smooth; add to the sauce pan; put in the chicken and let it boil for a few minutes; just before taking out add the juice of half a lemon. When this is all ready proceed to fill puffs while hot and serve immediately. Garnish puffs with parsley and serve a dish of cold slaw with it.

PILAUF.

From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.

Select a good fat hen, one pound of bacon strip, and one dozen whole black peppers, and boil together until quite done. Take them out of the pot, and put into the liquid left a pint and a half of rice, seasoned with a dessertspoonful of salt, boil twenty minutes, drain from it any of the juice that may remain, and place the pot again on the range, where the rice cannot burn, but where it will have the opportunity to dry thoroughly—each grain remaining apart. Keep the chicken hot and brown the bacon in the oven. When the rice is ready serve in an open dish, place the chicken on the top and pour over it a rich sauce of melted butter and hard boiled eggs chopped fine. The bacon can be sliced very thin and served with lettuce as a course.

FRICASSEE CHICKEN.

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.

Cut the chicken in pieces and stew in as much water as will cover it. Add a bunch of sweet herbs, white pepper and onions. When cooked, add the yolks of six eggs, glass of white wine, chopped parsley, butter, and tablespoonful of cream, all beaten together.

A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.

An ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking. Prepare your fowl and rub dry with a clean towel; then mix a little pepper and salt and rub both inside and outside of the turkey before putting in the dressing. Grate stale bread, about three cups; then add a small teaspoon of pepper and the same amount of powdered sage or sweet marjoram, salt and a little salt fat pork chopped very fine or a piece of butter the size of an egg; use warm water to mix the whole to the consistency of thick batter; beat an egg and stir into it the last thing; stuff the breast with half of the dressing, then sew up with coarse white thread and put the remaining dressing into the body and sew up. Take skewers of wood or iron and pin the wings closely to the sides, then turn the neck back and pin that firmly. One can use twine and tie them if they haven't the skewers. Force the legs down and tie tightly to the body before placing the turkey in the dripping pan with nearly a pint of water. Have a brisk fire and baste the turkey at least every fifteen minutes with these drippings. This frequent basting is of great importance as it keeps in the juices and allows thorough cooking. Turn the turkey two or three times during the cooking. During the last half hour dredge with flour and butter freely. The crisp pasty look so desirable and appetizing comes from this. Cook gizzard and liver in a sauce pan on the stove until thoroughly tender, then chop very fine and put them in the gravy to boil thoroughly in the dripping pan in the gravy which is delicious, and to be served from a tureen.

DRESSING FOR TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper, onion and salt to taste, mixing well with cup of butter and yolks of three hard boiled eggs; dress the outside with circles of white hard boiled eggs and sprigs of parsley or celery.

HOW TO COOK CHESTNUTS.

From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.

Two quarts of water to one quart of fresh chestnuts. If dried they should be soaked several hours in cold water. Boil from three- quarters to one hour. Abut five minutes before they are done add a handful of salt. Peel and skin, serve hot, browned in butter, or cold with salad dressing and equal parts of chopped celery. When parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys.