3/4 cup chopped cold boiled fowl 3/4 cup chopped celery 1 hot boiled onion 1 cup milk.

3 tablespoons flour 2 tablespoons butter Whites 2 eggs 1/2 teaspoon salt 1/8 teaspoon pepper.

Lemon juice.

Mix fowl (preferably white meat), celery and onion, forced through a puree strainer, and add milk; then add flour, mixed with butter worked until creamy. Bring to the boiling point and let simmer three minutes; then add whites of eggs, beaten until stiff, and seasonings. Turn into a small mould and let stand in a cold place twelve hours. Remove from mould, cut in slices and put between thin slices of buttered bread. Remove crusts and cut in any desired shape.