The housekeeper's companion

Draw carefully, and, if the fowl is old, wash it in water in which a spoonful of soda has been dissolved, rinsing in cold. Put on in cold water, and season with a tablespoonful of salt and a half teaspoonful of pepper. Boil till the meat slips easily from the bones, reducing the broth to about a quart. Strain, and, when cold, take off the fat. - Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and, when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water; heat the broth to boiling-point, and add a saltspoonful of mace, and, if liked, a glass of sherry, though it is HOUSEHOLD. 151 not necessary, pouring it on the gelatine. Choose a pretty mold, and lay in strips of the breast; then a layer of egg slices, putting them close against the mold. Nearly fill with chicken, laid in lightly; then strain on the broth till it is nearly full, and set in a cold place. Dip for an instant in hot water before turning out. It is nice as a supper or lunch dish, and very pretty in effect. Turkey and Chicken Stuffing. — Three teacups of grated bread crumbs (no crust and not a drop of water), one cup finely chopped suet, two-thirds of a cup of chopped parsley, a tablespoonful of sweet marjoram and summer savory, one-half teaspoonful of pepper, one teaspoonful of salt, one or two eggs, beaten. To Boil a Chicken or Turkey. — It is not every housewife who knows how best to boil a chicken. Plain, artless boiling is apt to produce a yellowish, slimy looking fowl. Before cooking, the bird should always be well washed in tepid water and lemon juice, and to insure whiteness, delicacy and succulence, should be boiled in a soup of flour and water; after being put in the boiling water should be allowed to simmer slowly. This method is very effectual in preserving all the juices of the fowl, and the result is a more toothsome and nourishing morsel than the luckless bird which has been " galloped to death" in plain boiling. EscALLOPED Turkey. — Take the remains of cold turkey, from which remove all the bones and gristle; chop the meat in small pieces. Place in an earthen dish a layer of powdered cracker, moistened with milk; then add a layer of turkey seasoned with pepper and salt, then another layer of powdered cracker, and then [one of turkey, and so on until the dish is filled; over that pour the gravy you may have left, or a little hot water and butter. Finish the top with the powdered cracker, moisten with a beaten egg and sweet milk, bake one hour. Cover the dish for the first half hour, that the top may not become too brown. Prairie Chickens, Partridges and Quail. — Clean nicely, using a little soda in the water in which they are washed; rinse them and drain, and fill with dressing, sewing them up nicely^ and binding down the legs and wings with cord. Put them in a steamer and let them cook ten minutes. Then put them in a pan with a little butter, set them in the oven and baste frequently until of a nice brown. They ought to brown in about thirty-five minutes. Serve them in a "^latter with sprigs of parsley alternated with currant jelly.