Spread a piece of paper evenly and thickly with butter. Lay upon it a nicely trimmed chop, and double the paper with the edges together. Fold and crease these edges on the three sides; then fold and crease again, so that the butter cannot run out. These folds should be _half an inch_ wide. It will be necessary to have the sheet of paper (note-paper or thick brown paper will do) considerably more than twice as large as the chop. Broil over coals, not too near, turning often so that the temperature shall not get so high as to ignite the paper. A chop broiled in this way is basted in the butter and its own juices, and is very delicate. Be careful not to let the paper ignite, and yet do not have it so far from the coals that the meat will not cook. This is best accomplished by holding the broiler near the coals and turning often: that is, about once in twenty seconds. There is no danger that the paper will catch fire if the broiler is turned often enough. A chop three quarters of an inch thick will cook in _five_ minutes, one an inch thick in _eight_. Should the paper catch fire, it need not destroy the chop. Take it out, put it into a fresh paper, and try again. The chop should be served very hot, seasoned with salt and pepper. LAMB CHOPS Lamb chops are very delicate and tender. They may be known by the lighter color of the flesh as compared with mutton chops, and by the whiteness of the fat. Prepare and broil them in the same way that mutton chops are broiled, except that they are to be _well done_ instead of rare, and to accomplish this longer cooking by about three minutes will be required: for a chop an inch thick, from _eight_ to _ten_ minutes, instead of from four to six as for mutton. STEWS CHICKEN STEW 1 Cup of chicken meat. 1 Teaspoon of chopped onion. 2 Tablespoons of white turnip. 1 Saltspoon of curry-powder. ½ Teaspoon of salt. A little white pepper. 1 Tablespoon of rice. Left-over broiled chicken or the cuttings from a cold roast will do for this dish. Divide the meat into small pieces, excluding all skin, gristle, tendons, and bone. Boil the bones and scraps, in water enough to cover them, for an hour. Then strain the liquor, skim off the fat, and put into it the chicken, onion, turnip (which should be cut in small cubes), curry-powder, salt, pepper, and rice. Simmer all together for an hour. Serve. The vegetables and curry flavor the meat, and a most easily digested and palatable dish is the result. Potatoes may be substituted for the rice, and celery-salt, bay-leaves, or sweet marjoram for the curry. If herbs be used, tie them in a bag and drop it into the stew, of course removing it before carrying the dish to the table. The above rule will make enough stew for two persons. By multiplying each item in it, any amount may be made. BEEF STEW Use for beef stew either cold beefsteak, the portions left from a roast, or uncooked meat.