The Samaritan cookery book

Take the white meat of a chicken and remove the skin and sinews. Mince it up as finely as possible, and then put the meat into a stewpan with some white sauce, a little finely-chopped parsley, salt and pepper. Set the pan on the fire and stir contents until it boils, then remove to one side to cool. Beat the yolks of the eggs and mix, and the whites to a stiff froth, and stir gently into the mixture. Butter a mould well and strew over the bottom and sides of it some fine breadcrumbs, and place a piece of white paper round the top to allow the souffle to rise. Then put it into a very quick oven to bake, and when done serve with white sauce poured round it. Lady Chisholm, 20 Belhaven Terrace, Kelvinside. GALANTINE OF PIGEON. 1 pigeon. I A few almonds and pickled i lb. sausages. | walnuts. A little tongue or cooked meat. Bone pigeon, cut in pieces almonds and walnuts. Lay the various things neatly on pigeon and roll up. Sew in a slightly buttered cloth, and put into boiling stock for ij hours. Glaze when cold. Mrs. Halket, 4 Royal Crescent, W. SCALLOPED OYSTERS. i doz. large oysters or a tin. \ gill oyster liquor. \ gill cream. J teaspoonful anchovy sauce, i dessertspoonful chopped parsley. Pepper Few grains cayenne. 2 tablespoonfuls breadcrumbs, i oz. flour, i yolk of egg. | teaspoonful lemon juice. and salt. Cut the oysters* in four. Put the butter and flour into a saucepan, rub together over the fire, add the oyster liquor, stir till it boils. Take the pan off the fire, add all the ingredients except the breadcrumbs. Re-heat but do not allow the mixture to boil. Butter a small pudding dish and put mixture in. Cover thickly with crumbs, put little bits of butter on the top. Brown in a quick oven and serve hot. Miss Hatrick. PATES CREMES 4 tablespoonfuls of cooked whiting. £ gill whipped cream. DE MERLAN. tablespoonful of Tarragon vinegar. tablespoonful Chili vinegar. 2 tablespoonfuls chopped aspic jelly. Beat all together, and serve in ramakin papers. Miss Stewart Wright. CHAUD FROID A LA PAYSANNE. £ pint of brown sauce. £ oz. of Cox’s gelatine. 6 ozs. of beef, cooked and pounded, i tablespoonful of sherry, i tablespoonful of port wine, i dessertspoonful of ketchup. i teaspoonful of made mustard. J teaspoonful of white vinegar. \ teaspoonful of Tarragon vinegar. £ teaspoonful of Chili vinegar, r teacupful of cut vegetables, cooked, i teacupful of cut aspic jelly. Melt the gelatine, then put all the ingredients in a basin and mix well with a wooden spoon. Add the gelatine, pour into a mould, and when set turn out and put the vegetables and aspic mixed together round the shape. Miss Stewart Wright. CHARTREUSE OF CHICKEN. Breast of a chicken, pounded. I i jar of cream. 4 ozs. of boiled ham, pounded. | 2 eggs, whites whipped to a stiff froth. Season to taste. Beat the chicken and cream till the mixture gets quite thick. Add one yolk and the half of the white of egg. Mix the ham and the remainder of the egg together. Decorate a plain mould with 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 half an hour. Serve with white sauce. Miss Stewart Wright. VEAL CUTLETS A LA ST. CLAIR. i lb. veal cutlets. | Pieces of bacon. Mashed potatoes.