For this purchase a fowl; the white meat may be used as food for the family. Take all the dark meat and the rough pieces. Crack the bones with a cleaver, put them in a saucepan with one quart of cold water, bring to a boil and skim. Simmer gently for at least three hours, then add a half teaspoonful of celery salt, a bay leaf, one clove and a thin slice of onion if admissible; simmer thirty minutes longer and strain. Stand this aside until perfectly cold, then remove every particle of the fat. Turn the jelly into a saucepan, add the juice of half a lemon and the white of one egg beaten with a tablespoonful of water; mix all together and boil rapidly five minutes; strain through two thicknesses of cheesecloth and stand aside to harden.

Use cold in the place of chicken broth, or to mask or garnish cold chicken dishes, or serve on lettuce leaves, with French dressing.