In preparing chickens for broiling, you may parboil them about ten minutes, to ensure their being sufficiently cooked; as it is difficult to broil the thick parts thoroughly without burning the rest. FRICASSEED CHICKENS. Having cut up your chickens, lay them in cold water till all the blood is drawn out. Then wipe the pieces, season them with pepper and salt, and dredge them with flour. Fry them in lard or butter; they should be of a fine brown on both sides. When they are quite done, take them, out of the frying-pan, cover them up, and set them by the fire to keep warm. Skim the gravy in the frying-pan and pour into it half a pint of cream; season it with a little nutmeg, pepper and salt, and thicken it with, a small bit of butter rolled in flour. Give it a boil, and then pour it round the chickens, which must he kept hot. Put some lard into the pan, and fry some parsley in It to lay on the pieces of chicken; it must be done green and crisp. To make a white fricassee of chickens, skin them, cut them in pieces, and having soaked out the blood, season them with salt, pepper, nutmeg and mace, and strew over them some sweet marjoram shred fine. Put them into a stew-pan, and pour over them half a pint of cream, or rich unskimmed milk. Add some butter rolled in Hour, and (if you choose) some small force-meat balls. Set the stew-pan over hot coals. Keep it closely covered, and stew or simmer it gently till the chicken is quite tender, but do not allow it to boil. You may improve it by a few small slices of cold ham. CHICKEN CROQUETS AND RISSOLES. Take some cold chicken, and having; cut the flesh from the bones, mince it small with a little suet and parsley; adding sweet marjoram and grated lemon-peel. Season it with pepper, salt and nutmeg, and having mixed the whole very well pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been previously beaten. Then divide it into equal portions and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stalk of a clove into the top to look like the stem. Dip them into beaten yolk of egg, and then into bread-crumbs grated finely and sifted. Fry them in butter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover the bottom of a dish with it, and lay the croquets upon it. Send it to table as a side dish. Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue.