acaroni in alternate layers.
Add one cup of cream to the gravy in which the chicken was cooked, salt
and pepper to taste, and thicken with flour or corn starch. Pour enough
over the macaroni and chicken to cover it. Bake in a slow oven until
nicely browned on top.

REAL COTTAGE CHICKEN

Mrs. F. W. Waddell

Boil one package of macaroni in salted water in the usual manner. Use
three or four pounds chicken. Place in Dutch Oven whole. After browning,
four tablespoonfuls of butter with a little parsley cover tightly and
simmer forty-five minutes. Remove cover and add salt and pepper. When
sufficiently cooked, so that the fowl will slip from the bone, turn out
fire and let cool. Remove bones and place in receptacle once more. Add
one pint of pure cream, the macaroni previously cooked, and let boil up
just three minutes, and let stand until ready to serve. Better to stand
for an hour.

BOUCHEES A LA REINE

Mrs. Robert Woods

Take good sized young hen and boil it. When done take all the meat, chop
it, but not too fine and keep the "bouillon." Have ready some mushrooms
and truffles cut in small pieces. Fry an onion in hot lard, add flour
and brown well; in this throw your meat, mushrooms and truffles. Give
two or three turns in the pan and add the bouillon to make the sauce. Do
not make it too thin. Season with a little pepper. The small "pates" are
ordered from the confectioner and are kept warm until needed. When the
filling is done and you are ready to serve, fill each pate with the stew
and send warm to the table.

CHICKEN IN ASPIC

Mrs. E. S. Bailey

Draw one large chicken; boil until meat drops from bones and there is
about one pint of liquid. Chop chicken and add a teaspoonful of salt and
one-half teaspoonful pepper; also one tablespoonful of celery salt. Hard
boil three eggs and soak one-half package gelatine five minutes and add
to hot liquid. Chill mold and put in layer of chicken and three eggs and
put balance of chicken in. Then pour the liquid on mold and chill.

CHICKEN TERRAPIN FOR SIX PEOPLE

Mrs. J. P. Cobb

One cup of chicken cut the size of an egg; one cup of canned mushrooms;
make a cream sauce of the chicken stock; when this is boiled up, add the
chicken and mushrooms, yolk of one egg beaten, one teaspoonful of
Worcestershire sauce, teaspoonful sherry. Serve on platter with whipped
cream or brown with bread crumbs.

SPANISH CHICKEN

Mrs. Lester Tennant

Cut up two chickens, ab