Mrs. B. F. Buckner

1 chicken, chopped very fine,

2 eggs,

1/2 teacup of cream, 1/2 teaspoon of thyme,

1 dessertspoon of the fat part of fresh pork, scraped with a knife,

Salt and pepper,

1/2 teaspoon of minced onion,

1 dessertspoon of parsley, chopped very fine.

Mix these ingredients together. To mould nicely it must be very stiff. Grease the mould, thoroughly lining it with the cream, leaving a space in the centre, and after putting in the mushrooms and white sauce - for which a recipe is given - steam 1 1/2 hours.

Dissolve a tablespoon of gelatine in a very little hot water, and put a teaspoonful of it in the creme and the rest in the white sauce.

Of course it must be put in before it is put in the mould.

The following is to put in the space inside the creme in the centre of the mould:

1 tablespoon of butter,

1 tablespoon of flour,

1/2 pint of milk,

The remainder of the dissolved gelatine.

Stir while cooking, and add 1/2 of a can of chopped mushrooms.

Serve with white sauce for Creme de Volaille.

Creme De Volaille (No. 2)

Mrs. H. C. McDowell

1 pound raw chicken, without bones, skin, etc., 1/2 teaspoon onion juice,

2 teaspoons parsley.

Run through the grinder till very fine. Cream into this 1/4 pound butter, with salt and pepper to taste. Break in 3 raw eggs, 1 at a time, then beat it well as you would a delicate cake.

Line a mould with this, leaving a hole for the following:

Stew half a can of champignons in their own liquor, thicken with butter and flour. Cover the hole with some of the meat and steam 5 hours. The other half of the champignons stew in cream and pour over the mould before serving. A small can of truffles is a great improvement. Pour the liquor from the truffles in the meat, slice them and stew one-half to go with the champignons in the hole, the other half with the champignons in the cream. This is nice moulded in individual moulds.

Jellied Chicken

Mrs. Strauder Goff

Cook a large chicken as if for croquettes. After it is cool, take the meat from the bones. Put the skin and the cracked bones back into the broth, which should be about a quart. Add a small onion cut up, 2 bay leaves, a blade of mace, and a pinch of celery seed. Simmer till reduced to a pint. Cut up the meat of the chicken as if for salad or a little finer, and have ready 4 hard-boiled eggs and a little chopped parsley. Dip a mould, melon-shaped ones are pretty, in ice water and arrange the chicken and the eggs, which must be sliced in layers with a little chopped parsley now and then. Strain the broth, season with salt and a tablespoon of sherry wine, and pour over the chicken and set on the ice for several hours or over night. Turn into a dish bordered with lettuce and serve with mayonnaise or French dressing. It may also be served with a row of peeled tomatoes around the mould, or in winter with tomato jelly moulded in small moulds, or the chicken may be moulded in the individual moulds round a large mould of the tomato jelly. Mayonnaise should accompany either arrangement.