Chicken Croquettes

Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoonfuls of salt, two tablespoonfuls of chopped parsley, a quarter of a grated nutmeg, a tablespoonful of grated onion and a saltspoonful of red pepper; mix thoroughly. Put over the fire a pint of milk; add to it, rubbed to a smooth paste, two tablespoonfuls of butter and four of flour; stir until smooth and thick; add the chicken; mix well, and turn out to cool; when cold form into croquettes, dip in egg, roll in breadcrumbs, and fry in hot fat. Serve plain or with peas.

Chicken Souffle

Chop sufficient cold cooked chicken to make a pint; put two rounding tablespoonfuls of flour into a small saucepan; measure half a pint of milk; add it slowly to the flour, and when smooth cook it over boiling water until it forms a paste. Take from the fire, and add hastily a tablespoonful of butter and the yolks of four eggs; add the chicken, a rounding teaspoonful of salt, a saltspoonful of pepper, and, if you like, a saltspoonful of celery seed. Beat the whites of the eggs to a stiff froth, stir them in carefully, turn the mixture into a baking-pan, and bake in a quick oven for thirty minutes.