The art of cooking

Boiled Fowl.— Egg Sauce.— Two fowls, three ounces of butter, one and one-half ounces of flour, onehalf pint of milk, one-half pint of cream, two eggs, one saltspoonful of salt, one saltspoonful of pepper. After the fowls have been cleaned and singed, the legs must be chopped off at the first joint, and pocketed, which is done by pressing the bones inward until entirely sheathed in the skin. Take then a trussing-needle, threaded from a ball of twine, put the points of the wings behind the shoulders, and passing the needle through the under part of the first wing at the point of the joint, on through the thick part of the leg at the top, thence straight through the body, through the other leg and wing at the corresponding point, draw the thread after it carefully, forming a straight line across the fowl ; then turning back, put the needle through the upper part of the wing, through the skin of the neck and the upper part of the remaining wing, drawing the thread again after it and tying the two ends of the twine, which now approach each other, into a secure knot. Thread the trussing needle now anew, and putting it through the fowl at the tail, just over the back bone, pass it over one leg, through the skin at the base of the breast, and over the other leg, bringing the ends of the twine again together, where they must be tied very tightly. . When both fowls have been trussed, grease two sheets of kitchen paper and tie one over the breast of each fowl. Have then in readiness a large saucepan of boiling water, plunge the fowl therein and allow the water to boil up. When boiling cover the saucepan closely and drawing it aside from the blaze of the fire, allow the fowls to simmer slowly, from an hour to an hour and a quarter, until the chickens are tender. While this is being accomplished put two eggs into boiling water, let them boil for ten minutes, then taking them from the fire, throw them at once into a bowl of cold water, that they may cool quickly, and the coating of the yolks preserve their coloring. When the eggs are quite cold, remove the shells and chop the whites into irregular pieces, preparatory to making the sauce. Five minutes before the fowls are to be removed from the boiling, put into a small saucepan the butter, and melting it, stir therein the flour, adding by degrees the milk, stirring meantime until all boils, when the cream m-ust be thrown in, also the pepper and salt, allowing the whole to cook together for two minutes. BOILED BEEFSTEAK PUDDING, Remove now the fowl from the saucepan, tale the papers off from the breasts, and cut out the strings, and place them upon a large hot platter, pouring over the breast of each the sauce, to which must be added at the last moment the whites of eggs, in order that they may not discolor with standing. Before serving, hold a wire sieve over the upturned breasts of the chickens, and rub the yolk of the eggs through upon them. Notes, — The length of time given for boiling is for very young fowl ; for older ones the time must be increased, to what length will be determined by the period at which the meat becomes tender. The object of trussing is to keep the fowl in proper form, and give it a plump, neat appearance, when brought to the table. The greased papers are put over the breast, for the purpose of keeping the meat white, and, by absorbing the grease with which they are saturated, tender. Boiled Beefsteak Pudding.— Two pounds of steak from the round, two sheep's kidneys, one pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one dessert spoonful of salt, one-half dessert spoonful of pepper, one-half pint of cold water, one dessert spoonful of Mushroom catsup, one dessert spoonful of Worcestershire sauce.