1. Place thin slices of breast of chicken or turkey in individual platters. Chop some jelly quite small, put it in a paper cornet, snip off the end and squeeze the jelly through in a cord around the edge of the dish or in patterns the same as the ornamental frosting of a cake.

2. Chop some of the brightest jelly not very small, and sprinkle about a teaspoonful over the sliced meat or around upon a salad.

3. Cool the jelly in plates quite shallow and when set cut, it in triangular shapes, large or small in proportion to the size of dishes to be ornamented, and set the pieces in order around the edge of the dish.

4. Pour the jelly upon the thin sliced meat in large platter, just enough to cover, set it on ice and when it has become firm cut out the slices with the coating of jelly upon them and ornament the edges with minced jelly and parsley.

5. Take a solid boneless piece of cooked and pressed meat like head cheese, pressed corned beef or tongue, boned turkey or chicken or liver pate and put it in a mould or pan that is a little too large for it, fill up the mould with melted jelly - there should be a quarer inch or more space for the jelly on all sides and underneath - make it quite cold, turn out by first dipping the mould a moment in warm water and then slice the meat with border of jelly adhering to each slice.