Around-the-world cook book

Dress the chicken and cut as for fricassee ; put it in a deep saucepan over the fire. Nearly cover with cold water, and add the salt, peppercorns, mace, parsley, celery, half a lemon, onion, cut in slices, and cover closely, and as the scum arises, skim it off with a skimmer. Then let the chicken gently cook till the bones may be easily removed. A quart of broth should be left when the chicken is done. With a skimmer remove the chicken, strain the broth, return it to the saucepan, add the gelatin (dissolved in half a pint of water) and let simmer for about 10 minutes. Remove the bones, and cut the fowl in small dice. Line a bowl or oval dish with alternate slices of hard-boiled eggs and sliced lemon. Stir the pieces of chicken through the broth; stand the pan in a cool place. When the mixture begins to stiffen, pour it into the mold, distributing the pieces evenly through the broth. Let the mold stand in a cool place for a day, turn out on a platter, and ornament it with parsley. To serve, cut the chicken in thin slices, and lay on a plate with celery mayonnaise. CADILLAC CHICKEN Chicken-fat, 1% tablespoons, Cornstarch, 1 tablespoon. Chicken-stock, % cup, Milk, y2 cup. Cream, i/i cup. Boiled chicken (cut up), 1 cup, Sauted, sliced mushrooms, i/^ cup, Egg, yolk, 1, Canned pimentoes, % cup, Butter, 2 tablespoons, Salt. Melt the chicken-fat, add the cornstarch, and stir until well blended. While continuing to stir, gradually pour on the chicken-stock, the milk, and the cream. Bring it to the boil- iiig-point, then add the cold fowl, which has been cut in thin strips, also the sliced mushroom- caps, the pimentoes, and the yolk of 1 egg. Season with salt, and just before serving, add the 2 tablespoons of butter. This may be prepared either in a chafing-dish, or on a range. It is a delicious filling for patties, vol-aux-vents, or Swedish timbale cases. SOUR CHICKEN Chicken, Vinegar, Bay leaves, Cloves, Onion, Browned flour. Cut the chicken in pieces, stew it in salted water, until tender; and when the water has somewhat boiled down, pour in the vinegar, add a few bay leaves, cloves, and a small sliced onion. Boil until tender, and thicken the gravy with browned flour. FRENCH CHICKEN Chicken, 1, Cabbage, 1, Carrots, cut small, 3, Sausage meat, % pound, Onions, 3, Salt pork (fat), % pound, Salt and pepper. Brown the pork, onions, and carrots in a pot; cover with cabbage leaves, then put in the chicken, either whole or cut in pieces. On it put the remainder of the cabbage, and add just enough water to cover. Let it cook slowly for 2 or 3 hours (from time to time it may be necessary to add a little water). Place the chicken on a platter surrounded by the vegetables, and use the water in which it has been boiled as a gravy. CHICKEN TERRAPIN Chickens, 2, Cream, 2 pints, Butter, % cup, Flour, 3 tablespoons, Currant jelly, 2 tablespoons. Made mustard, 1 tablespoon, Eggs, hard-boiled, 4, Lemon juice, 2 tablespoons. Sherry, 2 tablespoons. Parsley, finely chopped, 1 tablespoon, Pimolas, or small olives, % pint.