Miss Parloa's kitchen companion

When the potatoes have been cooked for half an hour, pour off all the water. Put the milk on the stove in a small basin. Mash the potatoes until smooth and light ; then add the milk, one table-spoonful of the butter, and a teaspoonful and a half of salt. Beat the whites of the eggs to a froth, and stir this into the mixture. Heat a stone-china platter to a high temperature, and arrange the mashed potato as a border around the centre of the dish. Beat together the yolks of the eggs and two table-spoonfuls of water, and spread the mixture over the potato. Put into the oven for ten minutes, and at the end of that time pour the chicken into the centre of the border, and garnish with bits of parsley. Any kind of cold meat, poultry, game, or fish may be served in this manner. * Blanquette of Chicken and Macaroni. For this dish use cold boiled fowl left from a dinner. Free the meat of skin, bone, and fat, and after cutting it into small strips, season it well with salt and pepper, and put aside for a while. There should be about a quart of meat. Break a quarter of a pound of macaroni into pieces about three inches long, and cover with two quarts of boiling water. Boil rapidly, but with the saucepan uncovered, for twenty minutes ; then pour off the water, and add the chicken and one quart of the water in which the fowl was boiled. Mix two table-spoonfuls of flour with half a cupful of cold milk, and when the mixture in the saucepan begins to boil, stir the new mixture into it. Season with one teaspoonful of onion juice, one teaspoonful of mushroom ketchup, and some salt and pepper. Cook for five minutes ; then add two table-spoonfuls of butter, and cook three minutes longer. Add one teaspoonful of lemon juice. Serve very hot. * Brown Fricassee of Chicken. After singeing, drawing, and washing two large chickens, cut them into handsome joints. Season with salt and pepper, and roll the pieces in flour. Cut half a pound of fat salt pork into thin slices, and fry slowly, so as to extract all the fat. Remove the pork, and lay in the boiling fat enough chicken to cover the bottom of the pan. Brown on one side, and turn and brown on the other. When all the meat has been fried, put three tablespoonfuls of flour into the fat remaining in the pan, and stir until brown ; then gradually add a quart of cold water. When the water boils, season with salt and pepper. Add the fried chicken, and after covering closely, simmer for half an hour. * White Fricassee of Chicken. Free a cooked fowl of skin, bones, and fat, and cut it into small pieces. Season with salt and pepper. Put three table-spoonfuls of butter into the frying-pan, and when it has become hot, add two table-spoonfuls of flour. Stir until smooth and frothy ; then gradually add a pint of the water in which the fowl was boiled, and season with salt and pepper. When this gravy boils up, add the cut meat, and simmer for ten minutes; then add half a cupful of cream or milk, and allow the fricassee to boil up once. Serve on a hot dish, with a garnish of toast. Terrapin Chicken.