CHICKEN MERINDS.
Take the legs and wings of a roast chicken, and dip in a batter made as follows:—Three spoonfuls of flour, one tea-spoonful baking-powder wet with sweet milk to the thickness of a thick cream. Switch the yolk and white of an egg separately. Take a few leaves of parsley chopped, pepper and salt; add to the batter, and fry in a pan of boiling lard or oil. Serve with fried parsley, and garnish with tomatoes. If garnishes cannot be obtained serve without.