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One chicken, weighing three pounds ; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all the while until brown ; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally ; then add the milk. Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so. Veal Curry. Two pounds of veal, treated in the same manner, but cooked two hours. Mutton and lamb can be used in a like way. Chicken Quenelles. One large chicken or tender fowl, weighing about three pounds ; six table-spoonfuls of butter, one table-spoonful of chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon juice, half a cupful of white stock or cream, one cupful of stale bread, one of new milk, and salt and pepper to taste. Skin the chicken, take all the flesh from the bones, and chop and pound very fine. Mix the pork with it, and rub through a flour sieve. Cook the bread and milk together for ten minutes, stirring often, to get smooth. Add this to the chicken, and then add the seasoning, stock or cream, yolks of eggs, one by one, and lastly the whites, which have been beaten to a stiff froth . Cover the sides and bottom of a frying-pan with soft butter. Take two table-spoons and a bowl of boiling water. Dip one spoon in the water, and then fill it with force-meat, heaping it ; then dip the other spoon in the hot water, and turn the contents of the first into it. This gives the quenelle the proper shape \ and it should at once be slipped into the frying-pan. Continue the operation until all the meat is shaped. Cover the quenelles with white stock, boiling, and slightly salted, and cook gently twenty minutes. Take them up, and drain for a minute \ then arrange on a border of mashed potatoes or fried bread. Pour a spoonful of either Bechamel, mushroom or olive sauce on each, and the remainder in the centre of the dish. Serve hot. Chicken Quenelles, Stuffed. Prepare the force-meat as for quenelles. Soak four tablespoonfuls of gelatine for one hour in cold water to cover. Put two table-spoonfuls of butter in a frying-pan, and when hot, add one table-spoonful of flour. Stir until smooth, but not brown ; then gradually stir in one pint of cream. Add one table-spoonful of lemon juice, a speck of mace and plenty of salt and pepper. Cook for two minutes. Stir in the soaked gelatine, and remove from the fire. Into this sauce stir one pint and a half of cold chicken, cut very fine. Set away to cool. Butter eighteen small egg cups, and cover the sides and bottoms with a thick layer of the force-meat. Fill the centre with the prepared force-meat, which should be quite firm. Cover with chicken. Place the cups in a steamer and cover them with sheets of thick paper. Put