Chicken Pudding.
10 eggs beaten very light.
1 quart rich milk.
¼ pound melted butter.
Pepper and salt to the taste.
Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and jointed, in a saucepan, with some salt and water and a bundle of thyme or parsley. Boil till nicely done, then take up the chickens and put in the batter. Put all in a deep dish and bake. Serve with gravy in a boat.—Mrs. Dr. C.
Chicken Pudding With Potatoes.
Cut up a young chicken as if to fry, and parboil it. Boil and mash Irish potatoes. Beat up three or four eggs, add to the potatoes, and thin with milk. Season with butter, pepper and salt, stir in the chicken, and bake it.
Boiled rice is a good substitute for potatoes.—Mrs. E. W.
N. B.—Most of the recipes given for turkey apply to pea-fowl, and most of those given for chicken may be used for guinea fowl.—Mrs. S. T.