Kelso Golf Club Bazaar

24
water. Turn on to floured board, roll into strip,, fold in three,
turn round and roll again, repeat folding and rolling until flour
and butter are well mixed. Paste is then ready for use. Cover
the pie, cook in smart heat 0,t first to raise the paste, reduce heat
-until meat is cooked. Time for cooking
If
hour.—Miss Ander-
son, Kelso.
CHAUD FROID OF CHICKEN.
half a cooked chicken.
2
oz. gelatine.
1 gill cream.
1 gill chicken stock.
a little parsley or tarragon.
1 hard boiled egg.
p
,
pepper, salt, nutmeg. A
a little salad and mayonnaise.
The half of a cooked chicken will do, but it had better be the
whiter parts. A casserole mould is best, although a plain mould
may be used.
Cut the white of the egg into neat squares or stars, decorate
bottom of mould with that, alternately with a sprig of parsley or
tarragon and the yolk of the egg. Then place in lightly very
thinly cut pieces of chicken, the whiter parts being used for the
outer parts of mould. Then fill up mould lightly with all the
smaller scraps. Dissolve the gelatine in the stock, and stir it
over the fire till it boils. Season it very nicely withsalt, pepper,
and nutmeg, add the cream and with this fill up the shape. Set
it aside to get quite cold; turn out on a dish by dipping the
shape an instant in warm water, when it will shake out. Put
the salad with the sauce to fill up the centre prettily, or else
put it round the shape.
STEWED FOWL WITH WHITE SAUCE.
Stew the fowl in
a
small quantity of water until the meat will
leave the bones, arrange the meat neatly on a dish, make white
sauce with milk and some of the stock the fowl was cooked in,
pour over the meat and stand aside until cold, garnish with cut
lemon and parsley. An excellent supper dish.—Mrs Middlemas,
Anna Cottage, Kelso.
ROMAN PIE.
Any cold meat, game, chicken, or sweetbread. Cut in small
pieces. 2 oz. macaroni boiled in milk cut in small pieces. Line
a mould with good paste, sprinkle with vermicelli, put in layers
of the meat and macaroni, adding a little shredded cheese, season
with salt and pepper. Bake for an hour and turn out. Before
putting in the oven, add some stock and a little milk to moisten.
CHICKEN A LA SUISSE.
Cut up cold cooked chicken into small joints, dip into a batter
and fry. Serve with fried rolls of bacon.
—T. Q.