Kirmess cook book

Sauce. One-quarter pound butter, one tablespoon of flour, milk, two yolks of eggs, beaten with a little cream, at last minute. TIMBAL OF CHICKEN. Mrs. W. S. Gould, New York. Breasts of two chickens ground to a fine paste in a mortar, add three or four tablespoonfuls of cream, one teaspoonful (scant) salt, one teaspoonful (scant) of pepper, tiny pinch of red pepper, one-quarter teaspoonful Qf grated nutmeg. Put all through a colander or sieve. Whip whites of three eggs, stiff, add this to the mixture, little by little, until about consistency of a scouffle. Put in buttered timbal cups. Let cups stand in pan of hot water. Bake twenty minutes. Serve with a cream sauce. CHICKEN PIE. Mrs. F. D. Gray. A pair of chickens will be needed for a large pie. Clean and disjoint them, then cover with boiling water and simmer until very tender. Remove the skin and some of the larger bones and stand the kettle aside until cool. In the meantime add to two quarts of sifted pastry flour, one scant teaspoonful of salt and sufficient thick sweet cream to make a soft dough. Roll half of it quite thin and with this line bottom and sides of a deep earthen dish. Roll out the remainder, put over it three-quarters of a pound of butter cut into bits. Dredge lightly with flour, fold in three and roll out twice. Take one quarter of this short paste, roll thin, cut in long strips and put several rims round the paste in the dish, wetting each slightly with water to make it adhere. Now fill the dish with the chicken, seasoning highly with salt and pepper. Roll out the remainder of the paste and fit it over the. top of the pie, making an incision in the centre for the steam to escape. Brush over with milk and bake two hours in a moderate oven. Half of this quantity may be used for an ordinary size family. Potatoes, a few carrots and onions, cut in small balls, and a cup of peas are a great addition to this pie. VOL-AU-VENT OR BOUCHE A LA REINE. Mrs. Gould's French Chef. For Paste. One-half pound flour, salt, mix with cold water; let rest ten minutes, roll out and put onehalf pound of butter in middle, fold crust over the butter, let rest ten minutes, roll back and forth very lightly, then fold long way in three folds, rest and roll and fold this way six times. Cut crust round and put in round tins, bake slowly. Cut the little lid out of center. Filling the same as for timbal, add shrimps or white meat of any kind. WATER WAFER. Mrs. Gould's French Chef. Break six eggs in a dish, put same quantity of milk in another dish, then put both in a pitcher, stir in gradually about one pound of flour, always stirring one way, the batter must be of the consistency to pour through a funnel into boiling water with salt in it, while it is boiling, slowly moving the funnel around all the time. Boil about five minutes. Serve with boiled chickens, etc. Any dish with a gravy is best. CHICKEN AND RICE TIMBAL. Mertie, Mrs. Gould's Cook. Take one cup of cold boiled rice and line well buttered mould. For filling, cut in dice, cold chicken from