Chicken (grown),............................................1

Rice - Cups, ......................................................2

Salt - Dessertspoonfuls, ..................................1

3 or 4 slips fat Bacon.

Eggs (hard boiled - yolks),............................3

Butter - Tablespoonfuls, ................................1

Salt and Pepper to taste.

Boil the chicken until done; take it out and set back of the stove, covered, to keep hot. Put the rice (well washed) into the liquor in which the chicken was boiled, and cook together. If there is not enough liquor to cook it add warm water, season with salt while cooking, and throw in the slips of bacon. Make a dressing of the yolks of the eggs mashed, with the melted butter, a little of the chicken liquor, salt and pepper. Stir smooth; it should be of the consistency of salad dressing. Lay the chicken very hot on a hot meat-dish, pile the rice neatly on it so that it will be entirely covered, pour the egg dressing over the mounded rice, and cut up the whites of eggs in neat rings and lay over. Garnish with a fringe of parsley. MRS. HENRY HULL.