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Half an hour before you take it up, put in through the hole in the centre of the crust some bits of butter rolled in flour, to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it; the ham or pork will salt it sufficiently. STEWED FOWL WITH RICE. Truss the fowl for boiling, and stew it in about a quart of mutton broth seasoned with a little pepper, salt, and half a blade of mace, for an hour and a half, skimming it often. About half an hour before the fowl is ready to serve add a large cup of rice, and when tender strain the broth from it, and place the rice on a sieve to dry and swell before the fire, keeping the fowl hot; then place it in the centre of a hot dish, with the rice arranged in rather a high border around it. Serve with parsley and butter sauce in a tureen. CHICKEN CROQUETTES. One pound of cooked chicken, half a teaspoon of pepper, half a tablespoon of salt, half a tablespoon of butter, one egg, half a pint of cream, juice of half a lemon, cracker crumbs. Chop the chicken very fine, mix it with the salt, pepper, butter, egg and cream, have your molding board well covered with cracker crumbs, form your croquettes in shape and roll them in the crumbs, first covering them with well-beaten egg, fry them in a croquette basket in boiling fat until a light brown. Veal and turkey may be used instead of chicken. CHELSEA CHICKEN CUTLETS, WITH GREEN PEAS. Prepare the same as for croquettes, then shape them like cutlets, cover with well-beaten egg and grated bread, and fry the same as croquettes, serve on a platter garnished with green peas. BONED CHICKEN FOR PICNICS. Bone two chickens, lay upon the table and spread first with a layer of boiled tongue in slice, then with nicely seasoned veal forcemeat, and lastly wit!n slices of broiled ham. Roll each up firmly, tie round with tape and simmer on the back of the stove in a deep saucepan with the chicken bones, some herbs, onion, carrot, etc., for flavoring, and enough water to cover. When tender take out the chickens and let the well seasoned gravy simmer longer until reduced to a pint; then add to it an ounce of dissolved gelatine, and when the gravy is nearly set into jelly pour it over the chickens. These must have been previously unbound and cut into slices ready for serving, but still retaining their shape. Garnish the platter with parsley sprigs and sliced lemon. CANTONS DE ROUEN. This is a very interesting dish, the little ducks being made from the legs of a chicken. Select a chicken which has an unbroken skin. Cut the legs off in the usual way, only be careful to leave as much skin as possible. Remove the thigh bones without cutting the skin — not a difficult thing to do. Replace the bones with some stuffing of bread and herbs, or mushroons, if you wish. After the thighs are stuffed cut off the lower bones about an inch below the joint. Then truss into shape. Roast or bake the little ducks and serve them with green peas, or salad, or mixed vegetables. If you want to make them very rich, season the stuffing with salt, and pepper, and spices, and add the white of an egg and about a teaspoon of butter.