Dip the pieces of chicken into the batter until well coated and set aside until it is cold. Then dip the chicken into well-beaten eggs and cover with bread crumbs. Let set and then repeat. In hot olive oil fry the chicken until a golden brown. Serve on a napkin and garnish with parsley and potatoes Duchesse. Cook the peeled mushrooms in the remaining sauce before the last thickening, and serve in gravy boat to pour over the chicken. Zabaione Beat together, hard, for six minutes, six eggs and four teaspoonfuls of powdered sugar in a double boiler and place over a gentle fire, never ceasing to whip until the contents become stiff enough to sustain a coffee spoon upright in the middle. While whipping add three wine-glassfuls of Marsala and one liqueur glass of Maraschino brandy. Pour into tall glasses or cups and serve either hot or cold. Peaches a la Princesse Halve six fine peaches, not too ripe, and place in saucepan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar. Mix all well together and with this fill the half peaches. Moisten all with half a cup of white wine and sprinkle with sugar. Bake in a hot oven ten minutes and pour over zabaione and serve. This will make a most delicious dessert dish. Sultana Roll Add the beaten yolks of seven eggs to one pint of boiling milk, one cup of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of almond extract. When thick add two and a half cups of thick cream. Cool and freeze. Line the bottom of a mold with Sultana raisins which have been soaked in sherry wine twenty-four hours. Put a layer of frozen cream, then raisins, continuing until all is used. Pack in ice and salt two hours and serve with caramel sauce. Caramel Sauce Butter the inside of a saucepan. Put in two ounces of unsweetened chocolate and melt over hot water. Add two cups of light brown sugar and mix well. Add one ounce of butter and half a cup of rich milk. Cook until mixture forms a soft ball when tested in cold water. Flavor with vanilla and pour, while hot, over each service of the roll. It immediately hardens, forming a delicious caramel covering to the ice cream. Welsh Rarebit Take one pound of mild American cheese and put in saucepan. Add five wineglassful of old ale, place over the fire and stir until it is thoroughly blended and melted. Pour this over slices of delicately browned toast, serving hot. Coffee Royal