d a few mushrooms; warm these over the fire, with a
sprinkle of flour moistened with stock or water, adding salt and pepper
to taste. Reduce to a thick sauce, adding to it the yolks of two eggs,
and let simmer without boiling. Serve with sprinkling of vinegar.

~FRIED CHICKEN~--Cut up two chickens. Put a quarter of a pound of
butter, mixed with a spoonful of flour, into a saucepan with pepper,
salt, little vinegar, parsley, green onions, carrots and turnips, into a
saucepan and heat. Steep the chicken in this marinade three hours,
having dried the pieces and floured them. Fry a good brown. Garnish with
fried parsley.

~JELLIED CHICKEN~--For jellied chicken have on hand three pounds of
chicken that has been boiled and cut from the bone in strips. Mix a
quart of rich chicken stock that has been boiled down and cleared with a
teaspoonful each of lemon juice, chopped parsley, a dash of celery salt
and a quarter teaspoonful each of salt and paprika. At the last stir in
a teaspoonful of granulated gelatin that has been dissolved. When the
jelly begins to thicken add the chicken and turn it into a mold. To have
the chicken scattered evenly through the jelly, stand the dish
containing the jelly in a pan of ice and turn in the jelly layer by
layer, covering each with chicken as soon as it begins to thicken.

~MARBLED CHICKEN~--Steam a young fowl until tender or cook it gently in
a small amount of water. Cut all the meat from the bones, keeping the
white and dark meat separate. Chop the meat with a sharp knife, but do
not grind it, season with salt and pepper. Press into a mold making
alternate layers of light and dark meat. Strain the broth in which the
fowl was cooked and which should be reduced by cooking to a small
amount, season with salt and pepper, add a tablespoon of butter after
skimming clear of all fat. Pour this broth over the meat and set all in
the ice chest until cold and firm. Unmold and cut in thin slices with a
sharp knife, then if liked garnish with cress and sliced lemon and
serve.

~POTTED CHICKEN~--Truss a small broiler in shape and lay in casserole.
Brush it generously with melted butter, put on the cover, and cook
twenty minutes. Now add one cup of rich stock or beef extract dissolved
in hot water to make a good strength. Cover and finish cooking. Serve
uncovered in the same dish with spoonfuls of potato balls, small carrots
sliced and tiny string beans laid alternately round the chicken. The
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