Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls of melted butter, a teaspoonful of salt and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes.

Bake one hour in a moderate oven.

Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour stirred into a third of a cup of melted butter; let it boil up, putting in more water if necessary.  Serve hot in a gravy boat with the pudding.

CHICKEN AND MACARONI.

Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine.  Boil half a pound of macaroni until tender, first breaking it up to pieces an inch long.  Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until, the dish is filled.  Pour a cup of cream over the whole, and bake half an hour.  Serve on a platter.

ROAST DUCK. (Tame.)

Pick, draw, clean thoroughly, and wipe dry.  Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with the following:—­

Three pints bread crumbs, six ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt.  Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out.  If not fat enough, it should be larded with salt pork, or tie a slice upon the breast.  Place in a baking pan, with a little water, and baste frequently with salt and water—­some add onion, and some vinegar; turn often, so that the sides and back may all be nicely browned.  When nearly done, baste with butter and a little flour.  These directions will apply to tame geese as well as ducks.  Young ducks should roast from twenty-five to thirty minutes, and full-grown ones for an hour or more, with frequent basting.  Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable.  Make a gravy out of the necks and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling.  The giblets, when done, may be chopped fine and added to the juice.  The preferred seasonings are one tablespoonful of Madeira or sherry, a blade of mace, one small onion, and a little cayenne pepper; strain through a hair sieve; pour a little over the ducks and serve the remainder in a boat.  Served with jellies or any tart sauce.

BRAISED DUCK.