ENTREES.

CUSTARD SOUFFLE.

Miss Flora Hartley, The Gramercy, New York.

Contributed by Mrs. M. Kim Miller, New York.

Two tablespoonsful butter, 3 tablespoonsful flour, 2 tablespoonsful sugar, 6 eggs, 1½ cups milk. Put milk on to boil, rub butter and flour together, put in milk and stir until thick. Then let cool, beat the yolks with sugar light, then the whites light and add. Put in dish and bake twenty minutes.

POTTED CHICKEN.

Used by Mrs. William Logan Fisher, of Wakefield, Germantown, 1850.

Contributed by Miss Hannah Fox, Philadelphia, Pa.

Boil a pair of chickens until you can pull the meat from the bones. Take out the meat and let the bones boil to a jelly. The next day cut the meat in pieces, throw it into the jelly, when melted, and add to it catsup, salt, allspice, cloves and mace; cut up 6 or 8 hard boiled eggs and a lemon sliced. Then put into round dishes or moulds and let it cool for luncheon or supper.

BEEFSTEAK WITH BANANAS.

Contributed by Mrs. James W. Noyes, Montclair, N. J.

Select a porterhouse steak about two inches thick and trim well of bone and fat. Broil quickly and place on hot platter. Have ready the following mixture: 1 tablespoon of melted butter, ½ teaspoon of salt, ½ teaspoon of white pepper and spread on both sides of the steak. Take three plantains (red bananas), fry in butter and lay on top of the steak. Over this pour bechamel sauce and serve at once.

SWEET BREADS WITH TOMATOES.

Mrs. Annie S. Hammond.

Contributed by Miss Annie Swift Hammond, Providence, R. I.

Take 4 large sweet breads and place them in scalding water for five minutes. Then transfer into cold water. Skin, but do not break sweet breads; put into a stew pan with water, season with salt and pepper, and put on a slow fire. Mix 1 large spoonful flour with a good-sized piece butter and stir it well into the gravy. After leaving it half an hour, take sweet breads up from the gravy, pour it into 1 pt. stewed tomatoes, let it boil a few minutes, then pour over the sweet breads and serve hot.

JELLIED CHICKEN OR VEAL.

Mrs. Julia Breckenridge, Va.

Put chicken in little water as possible, boil until meat drops from bones. Chop fine, season with pepper and salt, mace and onions. Put into layers minced meat and hard boiled eggs sliced warm, add quarter oz. gelatine, and pour over meat in mould and put in cool place.

BECHAMEL SAUCE.

One-half cup of stock, ½ cup of cream, yolk of 1 egg, 2 dashes of pepper, ½ teaspoon of salt; add salt, pepper and the yolk of egg, well beaten, after the sauce has been removed from the fire.

CHICKEN CROQUETTES.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Half pound chicken chopped very fine and seasoned with ½ teaspoonful salt, ½ teaspoonful celery salt, ¼ saltspoonful of cayenne, ¼ saltspoon black pepper, 1 teaspoon chopped parsley, 1 teaspoon onion juice (if you like it), 1 teaspoon lemon juice. One small chicken makes ½ lb., and this quantity makes 2 doz. croquettes.

FRIED SWEET PEPPERS.

Mrs. Alice Cabell Palmer, Nelson County, Va.

Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa.

Take only the large sweet kind, cut downwards in strips so the seeds will be attached to stems and thrown away. Melt a lump of butter in pan. When hot put in strips of pepper and fry until brown. Serve hot.

QUENELLES WITH SPINACH.

English Receipt Used by an Old Housekeeper of Mrs. Joseph Coleman Bright When Formerly in the Employ of Lord Raglan, of Raglan Castle, England.

Make a force meat of 2 lbs. of veal, season with mace, salt and pepper, add ¼ pt. cream, mix well and poach in clear soup. Drop a soup spoonful at a time in the boiling soup, take out and keep hot. Have ready some well chopped and seasoned spinach, pile in the center of the dish, and place the quenelles round. This makes a very nice and dainty entree.

CHICKEN TIMBALES.

Lord Raglan, Raglan Castle, England.

From Mrs. Joseph Coleman Bright, Overbrook, Pa.

Take the white meat of an old chicken, pound and pass through a sieve, add ½ pt. of cream and the whites of 2 eggs beaten stiff. Season with pepper and salt. Whip all together ten minutes. Line 1 doz. timbale moulds with macaroni which has been boiled in milk seasoned with salt, fill the mould with the chicken and steam for 30 minutes. Carefully turn out on a hot dish, and serve with truffle sauce.