Statesmen's dishes; and how to cook them

t> wash in cold water, and boil until done. When cold, cut into small pieces ; take half a jar of French button mushrooms, slice and put them in half pint water and boil five minutes; add the sweetbreads and boil ten minutes. Eub a tablespoon of flour in a large piece of fresh, sweet butter, size of an egg, until smooth, and stir into it a half cup of cream ; pour into mushrooms and sweetbreads, having first seasoned them with salt and pepper, and let it boil five minutes. Serve immediately in a hot dish. CHICKEN CROQUETS. BY MBS. A. W. GREELY. (Wife of the Chief of the Signal Service.) ONE large chicken, roasted, one pair small sweetbreads, and a little of the soft bread dressing with which the chicken has been stuffed, chopped fine together. Make a drawn butter of one pint of cream, in which an onion has stood until the cream is ready to boil ; one-half cup of butter and sufficient flour to make a thick sauce. Season the chicken mixture highly with chopped parsley, the juice of half a lemon, salt and red pepper — chili Colorado, not cayenne. Mix with the drawn butter and heat thoroughly, stirring constantly. When cool form the croquets with cracker dust, roll in beaten egg, then in cracker dust, and fry. f PRESSED CHICKEN. BY MRS. THOS. J. HENDERSON. (Wife of Representative from Illinois.) BOIL the chicken until very tender; remove the meat from the bones and pick it in small pieces with a fork ; put a layer of hard-boiled eggs and a layer of chicken into a mold; boil the broth to a jelly and pour it over the chicken ; season with salt and pepper. Set it on the ice to cool. To be cut in slices ; garnish with parsley. VEAL LOAF. BY MKS. J. G. SAWYER. (Wife of Representative from New York.) ONE and a half pints cold veal well minced, one pint powdered crackers, one teacup milk, one-half teacup butter, two eggs. Stir veal and cracker dust together, seasoning with salt and pepper ; beat eggs in milk and add one-half pound of butter, melted ; mix all together and pour in buttered baking-dish; press down until smooth and put rest of butter on top ; cover and bake onehalf hour; remove cover and brown. Serve hot in dish, or sliced when cold. CURRIED MUTTON CHOPS. BY MRS. JOS. E. WASHINGTON. (Wife of Representative from Tennessee.) GET the best rib chops, and have them cut about an inch . thick. Put them in melted butter several hours before cooking. Half an hour before they are to be eaten slip the pan in which they are with the butter into the stove and melt the butter a second time. Then dip them into the following preparation: A loaf of stale bread rolled and sifted until it is like meal, the yellows of six hard-boiled eggs, three teaspoonfuls chopped parsley, two teaspoonfuls of grated onion, one teaspoonful of thyme, one teaspoonful of sweet marjoram, salt, pepper (black and red), etc., and two tablespoonfuls of curry powder. Mix this thoroughly together. When the chops have been rolled in this put them in a deep pan and add the melted butter and Port or Madeira wine enough to keep them from burning. Cook twenty minutes, basting frequently ; cut heart-shaped papers, butter them well and wrap a chop in each, folding the edges carefully.