Chicken Pilau.

Cut a chicken into pieces the size you wish to serve at the table.
Wash clean, and put in a stew-pan with about one-eighth of a pound of
salt pork, which has been cut in small pieces. Cover with cold water,
and boil gently until the chicken begins to grow tender, which will be
in about an hour, unless the chicken is old. Season rather highly with
salt and pepper, add three tea-cupfuls of rice, which has been picked
and washed, and let boil thirty or forty minutes longer. There should
be a good quart of liquor in the stew-pan when the rice is added. Care
must be taken that it does not burn. Instead of chicken any kind of
meat may be used.


Chicken Souffle.

One pint of cooked chicken, finely chopped; one pint of cream sauce,
four eggs, one teaspoonful of chopped parsley, one teaspoonful of
onion juice, salt, pepper. Stir the chicken and seasoning into the
boiling sauce. Cook two minutes. Add the yolks of the eggs, well
beaten, and set away to cool. When cold, add the whites, beaten to a
stiff froth. Turn into a buttered dish, and bake half an hour. Serve
with mushroom or cream sauce. This dish must be served the moment it
is baked. Any kind of delicate meat can be used, the _souffle_
taking the name of the meat of which it is made.


Fried Chicken.