Kirmess cook book

skimmed. Drain oflf the broth and set the saucepan where the chicken will keep warm. Put half a pint of white sauce — ^butter and flour — in a saucepan with all the broth and mix thoroughly. Take one tablespoonful of curry which is blended with water, the yolks of four eggs and the juice of half a lemon. Beat all together thoroughly and gradually stir it into the sauce. Do not let it boil. Pour the sauce over the chicken and serve immediately. Garnish the dish with a border of boiled rice. CHICKEN POTPIE. Mrs. T. K. Egbert, New York. One good fowl, one pint of milk, three eggs well beaten, one half teacup of butter, a little salt. Mix with . flour, make as stiff as pie crust, roll them, cut in pieces three inches square, cut chicken as for stewing. Put a little cold water in bottom of iron pot, then place a layer of chicken around inside, leaving an opening in the center, over the chicken put a layer of crust. Season well with salt and pepper and butter. Add enough water to cover and simmer for two hours. Add potatoes when nearly done. Place large bony pieces in bottom of pot, so potpie does not bum. OLD-FASHIONED DUTCH CHICKEN POTPIE. Mrs. W. P. Watson. One small bowl of sweet milk, a small bowl of thick milk, half a bowl of fat soup of chicken, four potatoes boiled and mashed fine, two eggs well beaten, butter size of an egg, one teaspoon of saleratus, salt and pepper to taste; mix all together, then put in flour and knead very soft. Do not roll the crust. Take a lump of the dough and thin it with your hand. Chicken must be boiled tender with plenty of juice. Take it out and place it in layers between the crust as you thin it out. Boil quick, and eat hot. It is better if not allowed to stand too long when done. VIRGINIA STEWED CHIOKEN. Miss W., Portsmouth, N. H. From one or two roast chickens, left from a previous meal, cut and dice the best portions so as to have fully a pint of meat. Take bones, etc., put in a kettle, cover with cold water, heat and simmer slowly for two hours, then strain. To this stock add the diced meat, three large, firm tomatoes peeled and cut fine, one green sweet pepper seeded and chopped, and the com cut from a dozen ears. Repeat, thicken with two scant tablespoonfuls of flour dissolved in cold water, season to taste and simmer for fifteen minutes. Serve garnished with squares of fried hominy. POTTED CHICKEN. Mrs. George Lowther, New York. Put two good sized pieces of butter in pot on top of range; let them run down to brown. Then put in chicken, little pepper and salt. Keep turning chicken very often, and stand pot back on range as it must not cook too fast. Put five or six onions, whole, in pot and three bay-leaves, long enough to cook onions. Then one-half hour before serving, squeeze in juice of one lemon — be sure to baste it a great deal. If you do not it will be very dry. POLLADO DE POLLO (SPANISH DISH). Mrs, Robinson, Bay Side, L. L