Six little cooks

14 oz. boiled chicken, chopped fine, one-half pint milk, a quarter of a ft), butter, one teaspoonful salt, two even tablespoonfuls flour, a pinch of Cayenne pepper ( very small). Mix the flour smooth in a little milk, put the rest of the milk to heat over a saucepan of boiling water, and when scalded pour in the flour, with the salt, pepper and butter; when like thick cream, mix thoroughly with the chicken and put it aside to become cold and stiff; then make it into twelve long shaped balls, press them perfectly smooth, roll them in beaten yolk of egg, afterward in bread crumbs; fry in lard deep enough for them to swim in. No. 49 — VEAL BALLS. One and a half Ibs. veal, chopped very fine, three oz. salt pork do., one teaspoonful summer savory, one and a half do. salt, one-half do. sage, two-thirds do pepper; mix thoroughly and make into flat balls. Let them fry slowly in lard or drippings for half an hour. No. 50 — MIXED CROQUETTES. One chicken, two Ibs. veal; boil separately, putting them on in cold water, just enough to cover them. Chop fine with one-third of a loaf bread, season with salt, pepper and a very little mace, beat three eggs light and mix with the above, together with the broth of the chicken; make up in oblong balls and fry in hot lard and butter, equal parts. "We not going to make all these to-day, are we, Aunt Jane?" inquired Grace, at this stage of her writing. " By no means," said her aunt, " but I thought I might as well give you several croquette receipts at once. We can select from among them when we find what materials Aunt Carroll has on hand." " How can we tell whether a tablespoonful is meant to be heaping or not, mamma, if it isn't water or some such thing?" asked Amy. "Salt is always to be measured even; also soda, cream tartar and any kind of spice. Of such things as sugar or flour, it is understood that they are to be a little heaped — about as much as the depth of the spoon -bowl, unless it is expressly stated ' even.' " " What else are we to make for lunch, Aunt Jane?" " We must have some salad, and for that I will give you recipe " No. 51 — MAYONNAISE DRESSING. Take the yolk of one egg in a large bowl, and stir it with the right hand, pouring in with the left, not more than a teaspoonful at a time of olive oil, until you have used half a tumblerful; this will make a thick batter. Into the tumbler which contained the oil put half a wine glass of vinegar, a small half teaspoonful of mustard and an even teaspoonful salt; also a dusting of Cayenne pepper, very small ; mix these thoroughly, and add slowly to the oil batter, stirring all the time. When much salad is used in a family, it is well to make double or treble this quantity, which, if closely covered and kept in a cool place, will keep for weeks. No. 52 — DRESDEN DRESSING.