Miss Parloa's kitchen companion

Butter a cutlet mould thoroughly, and sprinkle some crumbs into it. Pack with chicken, and then give the mould a tap on the table, to make the cutlet drop out. Again sprinkle the mould with crumbs, and pack as before. The mould is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate, and put some of the crumbs in another plate. Drop the cutlets in the eggs first, and in the crumbs afterward. At serving- a frying-basket [illustration: Cutlet and Cutlet-mould] ,. ,, time put them into a frying-basket, being careful not to crowd them, and cook in boiling fat for two minutes. Drain well, and serve with white mushroom or Bechamel sauce. If you do not possess a cutlet mould, — it costs only twenty-five cents, — use a knife to shape the chicken mixture like cutlets. Turkey Cutlets with Chestnut Pur6e. • Make turkey cutlets the same as chicken cutlets. Heap a chestnut puree in the centre of a warm dish, and arrange the cutlets in a circle around it. Garnish with a few sprigs of parsley. Serve hot with Bechamel sauce in a separate dish. For twelve people use the full rules for the sauce and puree and twice the rule for the cutlets. Legs of Chicken a la Jardiniere. For this dish there will be required the legs of four chickens, — those from which fillets were taken for supreme of chicken, — eight dessert-spoonfuls of either chicken or liver force-meat, three pints of white stock, two table-spoonfuls each of chopped onion, carrot, turnip, and celery, a bit of mace, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, one sprig of parsley, four table-spoonfuls of butter, three of flour, eight paper ruffles, and three pints of turnip, carrot, and peas prepared a la jardiniere. Directions for making the ruffles are given in the chapter on " Garnishes. " Bone the legs, being careful not to cut through the flesh. Now spread a dessert-spoonful of force-meat between the flesh where the bones were taken out, and in that part of the leg from which the drumstick was removed insert a small wing-bone. Sew the flesh together. When all are done, lay them flat in a stew-pan, and pour over them the stock, which should be boiling. Add the vegetables and seasoning. Place the pan on the fire, and after covering it, let its contents simmer for one hour. At the end of that time take them from the stew-pan, and arrange them in a large flat pan, having them lie perfectly flat, and being careful that they do not touch each other. Place another pan on top of them, and put some heavy weights in the upper pan (two bricks will answer). Set away in a cool place for two or three hours. Strain the stock in which the legs were boiled, and skim off all the fat. Measure a generous pint of this liquid, and put it aside for the sauce. Now put the butter on the fire in a frying-pan. When it gets hot, add the flour, and stir until the latter becomes browned slightly. Draw the pan back, and gradually add the strained stock. Stir until the mixture boils, and then simmer for four minutes, stirring several times. Taste, to see if it requires more salt and pepper. Strain into a stew-pan, and put away until the chicken legs are cold.