in inch pieces and sear on a hot
griddle, place in a meat press and remove all juice from meat. Care
must be taken not to cook the meat. The juice may be reheated by
placing in a hot cup in hot water, not allowing the temperature to
exceed 155 deg. F.

CHICKEN JELLY

_308 calories_ _1 serving, 75.8 calories_

1/2 small chicken
3 pt. water
1/2 cup celery
1 sprig of parsley
1 tbs. gelatin soaked in 1/4 cup cold water
1/2 tsp. salt
1/4 tsp. red pepper
1 egg white

Cut the chicken in pieces, break the bones, place in a saucepan with
all of the ingredients except the gelatin and egg white, cover with
the water and boil until the meat falls from the bones. Press out as
much of the juice as possible, strain and allow to cool, remove all of
the grease, and return to the fire. Reduce to 1 pint, add the gelatin,
stir in the beaten egg white, and allow to boil 5 minutes, strain
again into molds and set aside to congeal.

CALF'S-FOOT JELLY

_376.6 calories_

2 small calf's-feet
1/2 small fowl
1 cup of Rhine wine
1 lemon
1/2 stick of cinnamon
1 egg white (well beaten)

Cut the fowl and the calf's-feet into small pieces and place them in a
saucepan with 3 pints of cold water and the cinnamon. Cook until the
meat falls from the bones (the quantity should be reduced to 1 pint).
Strain and squeeze out as much of the juice as possible, allow to
cool, and remove all of the grease. Add wine and lemon juice (and
sugar if desired) and reduce the amount of broth one-half, add the egg
white and allow to boil 5 minutes. Clear and strain into molds.

BROILED QUAIL OR SQUAB

_418-543 calories_

Split down the back and place on the broiler, cut surface uppermost.
Or place upon a hot pan, cut surface next to the hot surface so that
the cut side may sear quickly, thus keeping in the juices instead of
having them wasted in the pan by slow cooking. The process requires
about 15 to 20 minutes. Serve on toast, with butter, pepper and salt.

Quail or squab cooked inside the stove is often more palatable than
that cooked on a broiler. The bird is split as for broiling, and
placed in a small pan just large enough to hold it; a strip of bacon
pinned about the breast; add 1 tablespoonful of butter in bits, dust
the cut surface first with salt and pepper, then with flour; add 1/2
cup of hot water. Turn another pan over the bird (it must fit closely
to keep in the steam), place inside the oven and coo