Scrape 1/2 lb. flesh of the chicken from the fibre and pound it in a mortar to a smooth pulp, adding a little white of egg occasionally, to facilitate the process; return the pulp to the mortar after sifting and pound into it, gradually, 5 oz. butter and 4 yolks or whites of eggs; add salt, pepper and nutmeg, and set the mixture upon the ice, When chilled, beat thoroughly, and add to it, slowly, the 1 pt. whipped cream. Shape a little of the forcemeat into a 1/2-inch ball and poach nearly 10 minutes in water just "off the boil." If too firm, add more cream. If not sufficiently consistent add a little more egg. Dark meat of chicken, game, firm fish, turkey or veal may be substituted for the chicken. - Mrs. Roger Rawlings, Chicago Heights, 111.