Boil a chicken in as little water as possible, till the meat falls from bones, chop and season with pepper and salt. Put in a mould alternate layers of meat and of hard-boiled eggs, sliced thin, until the dish is full, boil down the liquor half, while warm add a tablespoon gelatine; when dissolved pour into the mould over the meat; set in a cool place over night to jelly. - Mrs. D. E. Gentry, Glencoe, 111.

Variation I

Boil a chicken the day before it is to be used. When the liquor is cold, skim from it every bit of fat. Soak 1/2 cup of gelatine in a cup of cold water for 2 hrs. Remove all skin from the chicken and cut the meat into neat dice. Cut 24 French mushrooms into halves. Stone and halve 24 large olives. Bring to a boil and strain a pt. of the chicken liquor; stir into it the soaked gelatine and set aside to cool. As it begins to thicken lay a stratum of the chicken in a buttered mould, sprinkle with pepper and salt and a few halved olives and mushrooms, pour upon this the liquid jelly. Then add more chickens, mushrooms and olives; pour upon them more jelly, and proceed until the mould is full. Set in a cool place for 24 hrs. before using. Lay a warm cloth for a moment about the mould, then invert it upon a chilled platter. This loaf is delicious served with lettuce and mayonnaise. - Mrs. Bessie Hammond, 3200 S. Wabash Ave., Chicago, 111.

Variation II

Cook the chicken tender, then take out chicken, remove all the meat and skin, and return and bring to simmer for an hr. Take 1/4 box gelatin, dissolve in water, strain the liquor from the bones, then add the gelatin to the liquor, add 1 small onion, when boiling, add 3 cloves; when done put layer of chicken and hard-boiled eggs, put some of liquor in a mould first, then after it hardens, layer of chicken, then eggs. When full, pour remainder of liquor over cold. W'hen all done, put in cold place. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.