"Cheerful looks make every dish a feast." - Massinger

Jellied Chicken

Boil a fowl until the meat will slip from the bones, and the water is reduced in boiling to about one pint. Pick the meat from the bones in small pieces, taking out all the bones, gristle and fat, and place the meat in a wet mould. Skim the fat from the liquor, add a piece of butter the sizes of a walnut, pepper and salt, and one-half box of gelatine. When this dissolves pour hot over the chicken and set in a cold place until the next day, when it should be cut in slices with a very sharp knife. The liquor must be highly seasoned as it is absorbed by the chicken.

Mrs. A. W. Anderson, Pacific Grove.

Jellied Chicken

Boil a chicken in a little water until it will come from the bones. Pick it into small pieces with a fork. Boil three or four eggs twenty minutes and slice. Season highly the liquor in which the chicken was boiled, (about a cupful), and add one tablespoonful of gelatine. Place in the bottom of the mould two or three slices of egg, then the chicken and so on till all is.

used. Pour over all the liquor. Must be made the day before using.

Mrs. F. May. Soquel.

Chicken Turnovers

Chop some cold chicken and prepare the same as chitkan hash. When cooled, roll out some rich pie crust thin; cut in rounds as large as a saucer, wet the edge with cold water, and put a large spoonful of the minced meat in one-half of the pie crust; fold the other half over, and pinch the edges well together; then fry them in hot drippings or fat, a nice brown. (They can also be baked in the oven). Serve with any kind of good sauce.

Chef of Occidental Hotel, S. F.

Chicken Croquettes

Two tablespoonfuls of butter and two tablespoonfuls of flour; put in a saucepan with a little onion juice, and stir until as thick as mush, then add a cupful of sweet cream, pinch of salt, a little cayenne, grate or two of nutmeg and a little sweet Bazil. Place over the fire for a few minutes; stir in three-fourth pound of chicken, or veal, minced to a fine paste. Warm thoroughly; when cold mould into shape, dip in egg and cracker crumbs and try in hot lard.

Mrs. L. deV. Bullene.

Chicken Terrapin

Cut into dice a quart of cooked chicken. Allow three hard boiled eggs, one-fourth tea-spoonful of ground mace, one small table-spoonful of flour, one gill of sherry, one fourth pound of butter, one-half cupful of cream, one-eighth teaspoonful of ground cloves, salt and cayenne to taste. Rub flour and butter together, put in a small sauce-pan, add cream and seasoning, stand over a moderate fire till heated; add whites of eggs chopped and yolks stirred with cream; stir till it reaches boiling point only. Use more or less sherry and serve at once. Calf's liver boiled fifteen minutes may be served in the same way.

Mrs. J. B. Bennett.

Stewed Terrapin Special

up two cooked terrapins without breaking the gall-bag and don't use the entrails. Place them in a sauce-pan with half a wineglass of good sherry wine, a one-half gill of brandy, half a pinch of salt, a little cayenne pepper and let it cook for five minutes. Mix and strain through a fine sieve the yolks of four eggs, five ounces of good butter, to this add one-half pint of rich cream sauce, mix well; put over terrapin, heat well without boiling. Put in a hot tureen, and serve very hot.

Mr. Henry Becker.

Chef of University Club, S. F.