Take a plump chicken, weighing about 4 or 5 lbs. when dressed, put on and boil till tender and well done, remove all the bones and gristly parts and chop fine with a little salt and pepper; boil down the water it was cooked in to a pt.. and when it jellies stir it in with the chicken. Make a dressing as follows: 1 small loaf of baker's bread put through the meat grinder and a lump of butter size of an egg, cut fine, a little sage, salt and pepper, 2 beaten eggs, stirred in to hold it together; put half of the chicken, chopped, in a deep earthen or granite dish, spread level; put on the dressing, spread level, then the rest of the minced chicken; this will almost fill the dish; set in the oven till hot, then -set in a cool place over night; when cold, slice and serve. - Mrs. Wm. Creger, 742 E. 48th St.. Chicago, 111.