Delicate dishes

Chop fine 2 sweet breads and 2 pounds of chicken. Melt 2 tablespoonfuls of butter and stir into it i tablespoonful of flour, add by degrees i gill of cream, stir until it boils, add i dessertspoonful of minced parsley, % teaspoonful of grated onion, pepper and salt to taste. Take from the fire and add the meat, stir well and cool. When cold and firm form into oval shape, dip in beaten white of egg, roll in cracker dust. Set aside for an hour, then place in frying basket and brown. Mrs. R. S. Thompson. [illustration: Valentine & Company, Varnish and Coach and Car Varnishes and Colors] CURRIED EGGS. Boil I quart of peas in salted water 10 minutes press through a colander free from water, return to pan, add I tablespoonful of butter, i of stock, ^ teaspoonful of salt and keep hot. Cut 6 hard boiled eggs in slices and lay in center of hot dish. Put i gill of cream in pan, add i teaspoonful of onion juice and i of currypowder, stir until it boils, pour it over the eggs, put the puree around and serve. Mrs. J. P. Montross. SCALLOPED CHICKEN. Cut up a large chicken and stew gently until tender, then remove the bones, cutting the meat small. Return to saucepan, adding stock seasoned with pepper and salt. Put in i pint of small mushrooms, simmer 15 minutes, thicken with flour, put into baking dish, cover with cracker crumbs, wet with melted butter, brown in the oven and serve hot with boiled rice and currant jelly. This serves six persons. Mrs. James Hewitt. CAPE MAY CLAM FRITTERS. Four tablespoonfuls of sifted flour, i^ teaspoonfuls of Cameo baking powder, i egg, ^ cup of milk, 2 dozen clams chopped very fine. Fry in plenty of boiling lard. Mrs. R. S. Thompson. [illustration: A.N. Warnbrodt Co. 53rd St. & Lake Ave., Chicago] PILAF. One pound of Hamburg steak fried and separated while frying, so it is like hash. Season. One-half can of tomatoes stewed and seasoned, i cup of boiled rice. Stir all together thoroughly, turn into baking dish, cover and bake nearly 2 hours. Serve hot, or mold and slice when cold. If preferred, maccaroni may be used instead of rice. Mrs. H. L. Humphrey. PARSNIP NUTS. Boil the parsnips and mash fine. To i pint add i teaspoonful of salt, 2 tablespoonfuls of melted butter, a dash of pepper and 2 tablespoonfuls of milk. Mix well over the fire and when very hot add a well beaten egg and spread out to cool. Take the meat of an English walnut and envelop it in the parsnip pulp. Roll in egg and crumbs and fry light brown. Selected. VITELLA. Melt I tablespoonful of butter in a saucepan but do not brown it, add i tablespoonful of flour and stir until smooth, season with salt and pepper and gradually mix with it % pint of stock or boiling water. When it thickens and is quite smooth add i cup of veal cut in Small, thin slices. Just before serving stir in the beaten yolk of an egg and do not let it boil again; serve immediately. Selected. [illustration: Valentine & Company, Varnish and Coach and Car Varnishes and Colors] A DELICIOUS DISH.