The St. Mungo cookery book

Mince chicken finely. Pound in a mortar, adding gradually the butter in lumps, and the eggs. When well pounded pass through a hair sieve. Put the cream in a basin and whip it, then add it to the mixture, mixing gently. Grease a tin or bowl with butter. Pour in souffle, cover with greased paper and place in a pan with closelyfitting lid for f hour, with ins. deep of water which steams strongly but does not boil. It must not get strong heat. Turn out, and coat with good white sauce and decorate with truffles, etc. CHICKEN A LA ROMAINE. A fowl, picked, cleaned and jointed. 2 table-spoon fuls of salad oil. I tin of tomatoes. 4 sliced onions. Piece of carrot, turnip and parsley. Some boiled macaroni. Make salad oil very hot in a stewpan. Season pieces of fowl and fry them in oil till golden colour. Add the other ingredients, except macaroni, and simmer till fowl is tender. Dish the fowl in a pile. Strain and thicken the sauce and pour round, then garnish with boiled macaroni, cut in inch length pieces. B. T. Lightbody, Rutherglen. CHARTREUSE OF CHICKEN. Breast of a chicken, pounded. 4 oz. of boiled ham, pounded. 1 jar of cream. 2 eggs, whites whipped to a stiff froth. Season to taste. Beat the chicken and cream until the mixture gets quite thick. Add i yolk and the ^ of the white of egg. Mix the ham and the remainder of the egg together. Decorate a plain mouldwith cut carrot and the green of a leek, then line with the chicken mixture, and in the centre put the ham mixture. Cover with a buttered paper and steam gently | an hour. Serve with white sauce. Miss Stkwart Wright. CORNISH PASTIES. 3 lb of beef steak, i lb of pot.atoes. 1 onion. Pepper and salt. 2 tablespoonfiils of cold water. Pastry — % lb. of flour. i lb of fat. Teaspoonful of baking powder. Cut meat and potatoes into small dice. Place in a saucepan with onion chopped, water and seasonings. Stew gently till tender. Have ready the pastry. Cut into rounds about the size of a saucer. Place a spoonful of the prepared mixture in the centre of each piece. Wet the edge, turn one half of pastry over to enclose the meat. Make it firm by pinching the edges. Bake in a hot oven about i an hour. Mrs CAMPBELL, 4 Carment Drive, Shawlands, Glasgow. COWHEEL AND STEAK PIE. 4 a cowheel. ^ lb. of shoulder sleak. Salt and pepper. Short crust or puff pastry. Stew cowheel and steak gently until tender. Put into a pie-dish and cool. Cover with pastry, and bake in hot oven till paste is done. Mrs Lambie, I.evenshulme, Manchester. CREME OF FOWL. Take meat (say breast of fowl), and put it through mincer three times, then bruise it through a wire sieve with iron or wooden spoon. Have a piece of bread (fourth quantity of meat) soaked in milk, which also bruise through sieve, put all in a basin, season with pepper and salt, add I tablespoonful of cream, mix all well with a wooden spoon. Put into a mould, or small moulds as preferred, well buttered. Cover with paper, put in a pan of boiling water, draw to side, but do not allow it to boil. Large mould will take ^ an hour, small ones a | of an hour. Serve with sauce and ornament prettily. Rabbit, beef, mutton, fish can be used in the same way. CURRY MADE OF COLD MEAT. ^ lb. of Patna rice (boiled). Any kind of meat or fish. I oz. of butter. I small onion. J pint of stock. ^ an apple.