Capital city recipes

Chop the mushroonis into small dice, and chicken not too fine; put into a sauce-pan the onion and butter and let them begin to brown ; then stir in the flour and chicken broth (if not at hand, water will do); then add the chicken and mushrooms, salt, pep- per and wine ; stir the mixture until it begins to boil; then draw the sauce-pan to the side of the fire, and stir in the yolks of eggs, after which pour the mixture upon an oiled dish and let it cool. Have ready a bowl containing the besten eggs, a plateful of cracker dust or fine bread crumbs, and a frying-pan half full of lard over the fire; wet the hands with cold water and form the croquettes into pyramidal shapes, handle lightly and quickly, rolling them in the crumbs; dip into the beaten eggs; roll them again in the crumbs and fry a golden brown in the smok- ing hot lard; when done take out of the pan with a skimmer and lay on brown paper for a moment to free them from grease. Arrange on a hot dish and serve. Mrs. JULIAN S. CARR. MEATS. 13 CHICKEN CROQUETTES, NO. 2- Chicken (boiled), J : : I Milk, . : i : ‘ : I pint. Rind of 1 Lemon, Onion (small) ; : I Flour, . ; : : ‘ : I tablespoonful. Corn Starch, : I tablespoonful. Butter (light weight), . P : % pound. Eggs (unbeaten), : ° : 2 Few Sprigs Parsley, minced. Lemon Juice, : j 4 ; 1 teaspoonful. . Cayenne Pepper, . : : : ¥% saltspoonful, Cream, . , : : , ‘ 2 tablespoonfuls. Egg (yolk), I One plate of Bread Crumbs. Lard for frying. Take off all the meat from the chicken, rejecting skin, fat and bones, sprinkle with salt and pepper, put upon a board and chop fine. Put into a sauce-pan the milk, rind of lemon and onion, cut in slices; boil them until the milk is well seasoned, then remove the lemon peel and onion. Put into another sauce- pan the flour and corn starch and mix the butter with them ; melt, stirring to make smooth. Then put the butter mixture on the hottest part of the stove, pour in half the boiling milk, stir all the time ; as soon as this simmers pour in the other half of milk, stirring constantly until it boilsagain. Then, having pre- viously prepared and mixed the unbeaten eggs, parsley, pepper and lemon juice, rub these into the mixture; stir briskly to keep the eggs from becoming lumpy ; boil it until it adheres to the sides of the kettle, but falls away from it in stirring. Pour it over the chicken and mix thoroughly. Put away in a cold place for several hours, until not only cold, but stiff. Mix the cream with the yoke of an egg, roll the croquettes into shape, dip into egg mixture, then into crumbs (well sifted), and fry in boiling lard. Mrs. CHAMBERS LAIRD (Haw River). CHICKEN PILLAU. Chicken (grown), . ; : I Rice, : : : 2 cups. Salt, 1 dessertspoonful. 3 or 4 slips fet Bacon. Eggs (hard boiled—yolks) a Butter, : : : : : 1 tablespoonful. Salt and Pepper to taste. 14 MEATS. Boil the chicken until done; take it out and set back of the stove, covered, to keep hot. Put the rice (well washed ) into the liquor in which the chicken was boiled, and cook together. If there is not enough liquor to cook it add warm water, season with salt while cooking, and throw in the slips of bacon. Make a dressing of the yolks of the eggs mashed, with the melted but- ter, a little of the chicken liquor, salt and pepper. Stir smooth ; it should be of the consistency of salad dressing. Lay the chicken very hot on a hot meat-dish, pile the rice neatly on it so that it will be entirely covered, pour the egg dressing over the mounded rice, and cut up the whites of egys in neat rings and lay over. Garnish with a fringe of parsley. Mrs. HENRY HULL. CHICKEN PATE. Chickens (boiled), ‘ : : 2 Milk (fresh), ; : ‘ ; I pint. Onion (chopped), : . ‘ 1 tablespoonful. Nutmeg (grated), ; : ‘ % Salt and White Pepper to taste. Eggs (hard boiled—yolks only), 6