Directions for Cookery, in its Various Branches

all the water that remains. Set the pot in the chimney corner with the lid off, while dinner is dishing, that it may have time to dry. You may toss it up lightly with two forks, to separate the grains while it is drying, but do not stir it with a spoon. A PILAU. Take a large fine fowl, and cover the breast with slices of fat bacon or ham, secured by skewers. Put it into a stew-pan with two sliced onions. Season it to your taste with white pepper and mace. Have ready a pint of rice that has been well picked, washed, and soaked. Cover the fowl with it. Put in as much water as will well cover the whole. Stew it about half an hour, or till the fowl and rice are thoroughly done; keeping the stew-pan closely covered. Dish it all together, either with the rice covering the fowl, or laid round it in little heaps. You may make a pilau of beef or mutton with a larger quantity of rice; which must not be put in at first, or it will be done too much, the meat requiring a longer time to stew. CHICKEN SALAD. The fowls for this purpose should be young and fine. You may either boil or roast them. They must be quite cold. Having removed all the skin and fat, and disjointed the fowls cut the meat from the bones into very small pieces, not exceeding an inch. Wash and split two large fine heads of celery, and cut the white part into pieces also about an inch long; and having mixed the chicken and celery together, put them into a deep china dish, cover it and set it away. It is best not to prepare the dressing till just before the salad is to be eaten, that it may be as fresh as possible. Have ready the yolks of eight hard-boiled eggs. Put them into a flat dish, and mash them to a paste with the back of a wooden spoon. Add to the egg a small tea-spoonful of fine