Boil a fowl in as little water as possible, till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meats. Remove the fat and season the liquor highly with salt and pepper; also with celery salt and lemon juice. Boil down to 1 cup and mix with the meat. Butter a mould and decorate the bottom and sides with slices of hard-boiled eggs; also with thin slices of tongue or ham, cut into round or fancy shapes. Pack the meat in, and set away to cool, with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Garnish with parsley, strips of lettuce or celery leaves, and radishes or beets. - Mary E. Stark, 3753 Armour Ave. Chicago, 111.

Variation I

Stew a chicken in just enough water to cover it and until the meat drops easily from the bones. Add a little salt and pepper. Remove bones and gristle, chop the meat; put it back into the broth and heat again. Line a dish with slices of hard-boiled egg; pour chicken into it and let set. When it may be cut in even slices. - Mrs. W. Sportley, 3638 Forest Ave., Chicago, 111.