Few grains cayenne
Heat chicken stock. Beat egg yolks slightly, add salt, paprika and hot chicken broth gradually, stirring constantly. Cook over hot water until mixture is thick enough to coat a spoon. Meanwhile soak gelatin in cold water and add hot chicken mixture, stirring until dissolved. Strain mixture and cool until thickened slightly. Add lemon juice, chicken and almonds and chill until thickened. Fold in cream that has been whipped and cayenne. Pour into mold rinsed with cold water and chill until firm. Serves 4 to 6.
Fold card 4 inches square through the middle. Cut small lace paper doily in 3 or 4 pieces to center. Crease each piece in center and turn edges from center to lace edge so that turned edges may be pasted onto card as illustrated. Fill lace paper holder with small spring violets or other flowers.
Lunch At One
Macaroni Cheese Timbales with Ham-Pimiento Sauce
Watercress, Spring Lettuce and Radish Salad
Hot Rolls
Apricot Conserve
Olives