The new Kentucky home cook book

Cut up the chicken in small pieces, parboil it until tender, and season well with salt and pepper. Boil one pound of rice until soft, butter it while hot, and add half a pint of sweet milk ; when nearly cold, add three well-beaten eggs. Put in a dish alternate layers of rice and chicken ; put it in the oven, and bake half an hour. The New Kentucky Home Cook Book. CHICKEN PATES. Line small pate-pans with puff-paste, and bake in a quick oven : stir minced chicken, well seasoned, into a good white sauce, and beat all well together; fill the shells, and bake in the oven until slightly browned. Serve at once. The remains of cold fowls, game, or veal may be served the same way. Mrs. C. E. Tabb. CHICKEN FOR SUPPER. Boil a chicken in as little water as possible until the meat falls from the bones ; chop it very fine, and season highly with salt and pepper; put into the bottom of a mold some slices of hard-boiled eggs, then a portion of the chicken, then sliced egg, and so on until the mold is full. Boil the chicken-water down to a cupful, season it, and pour it over the chicken. Let it stand on ice six or eight hours for the jelly to congeal. If there is any fear that it will not be firm enough, soak a little gelatine, and add it to the stock. Mrs. A. A. Mannen. ROAST DUCK. Have the duck properly dressed, lay it in salt and water for two or three hours, wash it carefully in cold water, and wipe it dry iuside and out. Make a dressing of bread crumbs or rolled cracker, very little salt, pepper, one tablespoonful of minced onion, and one table-spoonful of butter. Put the duck into the baking-pan, with one pint of water, and cook one hour and a half, basting frequently. Two or three slices of middling laid in the pan while cooking is very nice. Take up the duck, put it on a well-heated dish, add one table-spoonful of flour to the gravy, and cook until brown. If too thick, add boiling water, and do not put in the flour. Whole onions put in the pan and baked with the duck make a nice garnish for the dish when served. The New Kentucky Home Cook Book. GOOSE Is cooked and dressed in the same manner as duck, letting it bake longer, and adding a little more onion and a teaspoonful of powdered sage to the dressing. BROILED BIRDS. Have the birds carefully dressed, cut them down the back, lay in salt and water one hour, wash them well, put into a broiler before a quick fire, turn them frequently. Have ready a pan of melted butter, pepper, and salt to baste them with. After cooking, put them in the dressing, set them in the stove for a few moments, basting well. Serve hot. Or, put the birds into a pan, the under side up, very little water, salt and pepper, a dessert-spoonful of butter for each bird. After they have cooked twenty minutes, turn them over, brown nicely, baste constantly. Serve at once. ROASTED BIRDS. Dress and wash the birds, prepare dressing as for chickens, fill the birds, put them into a pan, cook quickly in a hot oven, sprinkle with salt, baste with butter and water until nicely browned. BIRDS DRESSED WITH OYSTERS. Prepare and cook them same as broiled birds, putting the liquor from the oysters instead of water. Just before serving them, put one quart of large oysters to one dozen birds into the melted butter, salt and pepper ; cook five minutes. Serve around the birds.