A pair of old fowls may be utilized in this way. Cut them up, after cleaning and washing, and put into a deep kettle with four quarts of cold water. Cover tightly so as to keep in the steam. Boil slowly till the meat separates from the bones and the liquor is nearly boiled away. Take it out, put into a pan, and discard all the bones, gristle and skin. Chop coarse; season with pepper, salt, butter and a little mace. Put it into a wet mould. Pour over it the hot liquor left in the pot, and press it down hard. It will jelly when cold.

Another Way is, to take the chicken from the pot when there is still about one pint of liquor left. After seasoning it, press it like "Pressed Corned Beef." Season the hot liquor, and pour it into wet egg-cups. When the chicken is turned out in form, surround it by the little mounds of chicken-jelly, and help one to each person.

This chicken jelly is very nourishing as well as appetizing to invalids.

A pretty way to serve the chicken is to decorate the bottom and sides of the mould with slices of hard-boiled eggs; also thin slices of tongue or ham cut into fancy shapes. Then pack in the meat, and set a weight upon it. When ready to serve dip the mould in warm water and turn out carefully.