The handy dictionary of cookery

Take some pieces of cold cooked chicken ; chop them up very finely ; also two or three mushrooms. Melt in a saucepan one ounce of butter, cook in it one ounce of flour, pour in a quarter of a pint of stock ; stir carefully to boiling. Then add two tablespoonfuls of cream or milk, flavour with a very little nutmeg, season with pepper and salt; stir it briskly for two minutes, to cook the panada; remove the pan from the fire ; stir in the chicken and mushrooms ; pour out to cool on a plate. _ When quite cold form into balls or a pear shape ; roll in a beaten egg ; toss well in bread crumbs ; fry in boiling fat. The blue steam must rise from the fat before putting in the croquettes, or they will be a greasy mess instead of a crisp golden colour; also there must be plenty of fat to cover them. Chicken Broth. Take the bones of a chicken ; put them into a pan ; cover them with cold water. Add half a teaspoonful of salt, a quarter of a teaspoonful of white pepper. Simmer in a clean pan very slowly four hours ; strain. Remove any fat from the top and serve. Chicken Kromeskies. Take some nice fillets of meat from a fowl; cut some very thin slices of cooked fat bacon ; roll a piece of chicken in the bacon, in the shape of a cork. Make a batter thus ; — Put a quarter of a pound of flour into a bowl ; make a hole in the centre, and pour into it a tablespoonful of salad oil. Pour over this slowly a quarter of a pint of warm water, beating it all the time, one way, with a wooden spoon, until it is quite smooth ; if possible, allow the batter to stand an hour before frying ; just at the last add lightly the whites of two eggs whipped to a stiff froth ; dip each little roll into the batter and then drop them into hot fat. N'ote.— There, must be plenty of fat and a blue steam rising from it before the kromeskies are put into it. Chicken Panada. Remove the breast from a chicken ; cut it up into small pieces. Place them in a jar with a little salt ; tie over the top a buttered paper, and place the jar in a pan of boiling water. Allow it to boil round the jar an hour and a half, then pound it and pass it through a sieve. Put it into a very clean pan with a little salt and pepper and a quarter of a pint of whipped cream. Stir it carefully one way until it thickens. Serve on a dish with sippets of toast cut into pretty shapes. D Chicken Pie. Take a young chicken ; cut it up into neat joints. Place in a pie-dish a layer of chicken, then a layer of thin slices of ham and forcemeat balls, which should be about the size of a nut ; repeat this until the dish is full. Pour in some gravy made from the bones, giblets, and trimmings of the chicken. Cover the dish with flaky crust, and bake in a good oven one hour. A^ote. — The forcemeat balls for the chicken pie are made as follows : — Pound together the cooked liver of the fowl, two ounces of tongue, two ounces of ham, the yolks of two hard-boiled eggs, and one ounce of butter. Form them into small balls with a little flour on the hand and arrange as above. Chocolate Cake.