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Entrees (II)

CHICKEN PILLAU. - One pint milk, two well beaten eggs, half a pint cold minced chicken from which the outer skin has been previously removed, and enough cold boiled rice to make a thick batter; season with salt, pepper and butter, and bake in a deep dish for twenty minutes or until a light brown. A pillau of cold meats can be made by adding a little minced ham and onion to seasoning. - Miss Tyson, Virginia.

DAUBE FROIDE.-One beef shin, chopped in several places to break bones, cook in just enough water to prevent burning, till it falls to pieces; , cook in just enough water to prevent burning, till it falls to pieces; after taking out bones, season with a heaping teaspoon flour rubbed into one of butter, red and black pepper, salt and celery seed; stew long enough to cook flour, then pour into a deep dish, cover with a plate, placing on weights to press it. To be eaten cold as souse. -Mrs. C. M. A. LIVER PUDDING-Clean well two hogs' heads, two livers, two lights, six sweet breads, six kidneys split open and all of the good part off sixmilts; soak in tub of soft water over night; next morning boil until done, adding two slices of fat pork, take up, cool slightly and grind in sausage mill; while grinding add some of the grease taken off kettle. When ground season with black pepper, salt and onions (chopped fine) to taste. If not rich enough, boil more middling or pork and add. If stuffed boil again a few minutes.

MEAT PUFFS. - Roll a sheet of good paste and cut into circular shapes by pressing a saucer upon it and passing a sharp knife around the saucer; lay upon the half of each circle of paste, a tablespoon of any kind of meat, poultry, fish, oysters, etc., minced fine and seasoned to taste; moisten with wine or catsup; fold over the other half, crimp the edges and bake or fry. Serve hot or cold.

STEWED MUSHROOMS. - Pare and rub with a little salt, throw in sauce pan without water, let stew until tender; add a small piece of butter, cream or milk, pepper and salt; let them be rather stiff with gravy, will take three hours to make tender; let them cool slowly on back of stove until ready, when thick serve. To dry mushrooms peel and cut from stalks; dry gently in a moderate oven, put them away in a tight can and keep from dampness.