Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add one ounce of sheet gelatine previously steeped in a little cold water. Pepper and salt to taste, with a little ground savory. Put the meat in a pie dish and by degrees add the liquid to avoid having the meat all in one place. This should turn out well when cold.
MAKE A DOZEN CHICKEN CROQUETTES.
MRS. ANDREW THOMSON.
White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a buttered mould; steam for one hour.
CHICKEN MOULD. (Served Cold.)
MADAME J. T.
Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley. Let simmer gently (not boil), for two hours. Then remove chicken, pick the meat from the bones, and cut into pieces about an inch long. Put the bones back into the broth and let this boil down to three quarters of a pint. Add gradually two cups cream in which a tablespoonful of flour has been dissolved. When the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg. Garnish a mould with slices of hard boiled egg and sprigs of parsley. Pour in chicken mixture. Allow to set and serve on lettuce leaves. This will serve eight people.
CURRY. (Excellent.)
MRS. W. COOK.
Take several small onions, chop them up very fine, put them into a pan with a piece of butter, stew them over the fire until the onions are quite dissolved and turned to a light brown. Cut meat into small pieces and rub the curry powder well into the raw meat. Put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream, and let it all simmer for two or three hours. It must not boil.