The housekeeper's companion

Escalloped Chicken. — Cold chicken, chiefly the white meat, one cup of gravy, one tablespoonful of butter, and one egg, well beaten, one cup of fine bread crumbs, pepper and salt* Take from the chicken all gristle and skin, and cut, not chop, into pieces not less than half an inch long. Have ready the gravy, or some rich drawn butter in a saucepan on the fire. Thicken it well, and stir into it the chicken; boil up once, take it off and add the beaten egg; cover the bottom of a buttered dish with bread crumbs, pour in the mixture, and put in another thick layer of crumbs on top, sticking butter all over it. Bake to a delicate brown in a quick oven. Turkey may be used instead of chicken; also veal. Chicken Pie. — Stew until tender two chickens in just enough water to stew them. Make a nice crust, line a deep dish with it; when the chickens are done remove all the bones; put the chickens into the dish in which they are to be baked; thicken the gravy with a little flour and cream; add a can of oysters; season with salt, pepper and butter; cover the pie with a crust, and bake quickly. This is very nice. Rice and Chicken Pie. — Boil a pint or more of rice; stir in a teaspoonf ul of butter, a little milk, two eggs and a little salt. Fricassee two chickens; cover the bottom of a long dish with rice, then a layer of chicken, and so on, until it is full; save out some of the gravy of the fricassee to eat on the! rice; cover the whole with the yolk of an egg and brown it. Curry may be put into the chicken if liked. One chicken makes a good sized dish. Chicken Jelly. — Boil the chicken until tender; cut with a knife fine, put it in a dish or mold; season with salt, pepper, a little summer savory and a teaspoonful of vinegar; boil the bones in the broth awhile and pour over. When cold it will turn out. To Choose a Goose. — Be careful in choosing a goose that it is young; an old goose is very poor fare. If the skin and joints are tender and easily broken with the finger, it is young; a fat goose is best. The feet and bill of a young goose are yellow; in an old one they are red. When fresh killed, the feet are pliable; if stale, they will be dry and stiff. The loose fat from the inside of a goose should be taken out, and the fat from the lower part of the back. Goose grease may be used medically, but not for eating. Some persons use it for making pie crust and for common molasses cake instead of other shortening. To Roast a Goose. — Pick it perfectly clean, cut off the legs at the joints, and singe it nicely; cut off the vent, cut a slit from the breast bone to it, or across, below the breast bone; draw out the entrails, take off that leading to the vent; take out all the loose fat; save the heart and liver; cut a slit at the back of the neck, and draw out the crop; cut off a part of the neck, leave enotigh of the skin to fasten over against the back; wash the inside of the body with cold water, wipe it dry, and rub it well with a mixture of salt and pepper; prepare the stuffing.