CHICKEN CROQUETTES WITH FISH FLAVOR—­The foundation of all croquettes is a thick white sauce which stiffens when cold, so that mixed with minced fish, chicken or other compounds it can be easily handled and shaped into pears, cylinders, ovals, etc.  When cooked the croquettes should be soft and creamy inside.  This sauce is made as follows:—­

Scald in a double boiler one pint rich milk or cream.  Melt in a granite saucepan two even tablespoons butter, then add two heaping tablespoonfuls cornstarch or flour, and one tablespoon of flavor.

When blended add one-third of the hot cream and keep stirring as it cooks and thickens.  When perfectly smooth put in all the cream.  The sauce should be very thick.  Add the seasoning, a half teaspoonful of salt, a half teaspoonful celery salt, white peppers or paprika to taste, then the meat.

In shaping the croquettes take about a tablespoonful of the mixture and handling gently and carefully, press gently into whatever shape is desired.  Have ready a board sprinkled lightly with bread or cracker crumbs, and roll the croquettes lightly in this, taking care not to exert pressure sufficient to break them.  Coat the croquettes with some slightly salted beaten egg.  Then roll again in the crumbs.  Fry in deep hot fat, a few at a time, then drain on paper.

CHICKEN POT PIE—­Cut a fowl into pieces to serve and cook in water to cover until the bones will come out easily.  Before taking them out drop dumplings in, cover closely and cook ten minutes without lifting the cover.  The liquid should be boiling rapidly when the dough is put in and kept boiling until the end.  For the dumplings sift two cups of flour twice with half a level teaspoon of salt and four level teaspoons of baking powder.  Mix with about seven-eighths cup of milk, turn out on a well floured board and pat out half an inch thick.  Cut into small cakes.  If this soft dough is put into the kettle in spoonfuls the time of cooking must be doubled.  The bones and meat will keep the dough from settling into the liquid and becoming soggy.  Arrange the meat in the center with dumplings around the edge and a sprig of parsley between each.  Thicken the liquid and season with salt and pepper as needed and a rounding tablespoon of butter.

CHICKEN TIMBALES—­Mix three-fourths of a cupful of flour with a half teaspoonful of salt.  Add gradually while stirring constantly, one-half cupful of milk and one well beaten egg and one tablespoonful of olive oil.  Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown.  Take from the iron and invert on brown paper to drain.  To make the filling for a dozen timbales, remove bones and skin from a pint bowlful of the white or white and dark meat mixed of cold boiled or roasted chicken, and cut in half inch pieces.  Put over the first in a saucepan two tablespoonfuls of butter and two of flour and when melted and blended add milk and chicken broth, a cupful and a half or more as desired to make a rich cream sauce.  Season with salt and pepper, add the chicken and, if preferred, one-half cupful of mushrooms cut in pieces the same size as the chicken.  Then brown in butter before adding to the sauce.  Fill the timbales.