Jellied Chicken. Cook six chickens in a small quantity of water, until the meat will part from the bone easily; sea- son to taste with salt and pepper✪ Jellied Chicken. Just as soon as cold enough to handle, remove bones and skin ; place meat in a deep pan or mould just as it comes from the bone, using giz- zard, liver and heart, until the mould is nearly full. To the water left in the kettle add three-fourths of a box of good gelatine (some add juice of lemon) dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mould, leave to cool, cut with a very sharp 'knife and serve. The slices will not easily break up if directions are followed. Slippery Elm Bark Tea. Break the bark into bits, pour boiling water over it✪ Slippery Elm Bark Tea, cover, and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. THE DINNER TABLE General Rules. Whether the table is to be covered with the most costly viands or the most simple fare, whether it be for prince or tradesman, there is yet equal necessity that the cloth should be spotless and good, the cutlery well cleaned and sharp, the silver polished brightly, and the glass clear. These are luxuries within the reach of all. We say "luxuries" because we all know the comfort of a well-laid table, and yet there are many who do not trouble themselves about the usual everyday laying of the cloth, only making a point of this being carefully done when guests are expectd. We would venture to suggest that if the mistress of a house- hold would see that her table was properly laid every day she would find it less trouble than the anxiety of having it so only now and then, and much of the annoyance which the i88 The Dinner Table 189 occasional dropping in of a friend at meal time often causes could be spared. Besides, though perhaps this point should not be discussed here, why should our ordinary family table differ so widely, as we confess it does too often, from the table we like our friends to see us preside at? It is because we have let "only ourselves" take a broader, yider meaning than it should have. "Only ourselves" stands too often as the apology for a dirty cloth, unpolished cutlery and silver, and smeared glass, to say nothing of perhaps negligent cook- ery into the bargain. And is it not a notable fact that when we do give a dinner-party, we strive our utmost to carry off the affair with ease and nonchalance, and are vexed if the secret be discovered — more than vexed — that to do this has been a source of worry and hard work ever since we projected the scheme? It is seldom, too, that we succeed in keeping the secret to ourselves, and our friends sometimes maliciously enjoy it. The sideboard for all meals should be covered with a clean white cloth and all that is wanted for each meal — in addition to what is placed upon the table — that can be brought into the dining-room, should there be ready for use, with the addition of knives, forks, glasses, etc., in case such may be required, but as the sideboard will have to be laid differently for different meals, it will be best to arrange it separately for each. A sideboard should be an orna- mental as well as useful piece of furniture, and may be as carefully and prettily laid out as the table itself.

AI-modernized reading of the original text

Jellied Chicken. Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper. Just as soon as cold enough to handle, remove bones and skin ; place meat in a deep pan or mould just as it comes from the bone, using gizzard, liver and heart, until the mould is nearly full. To the water left in the kettle add three-fourths of a box of good gelatine (some add juice of lemon) dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mould, leave to cool, cut with a very sharp 'knife and serve. The slices will not easily break up if directions are followed. Slippery Elm Bark Tea. Break the bark into bits, pour boiling water over it, cover, and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. THE DINNER TABLE General Rules. Whether the table is to be covered with the most costly viands or the most simple fare, whether it be for prince or tradesman, there is yet equal necessity that the cloth should be spotless and good, the cutlery well cleaned and sharp, the silver polished brightly, and the glass clear. These are luxuries within the reach of all. We say "luxuries" because we all know the comfort of a well-laid table, and yet there are many who do not trouble themselves about the usual everyday laying of the cloth, only making a point of this being carefully done when guests are expected. We would venture to suggest that if the mistress of a household would see that her table was properly laid every day she would find it less trouble than the anxiety of having it so only now and then, and much of the annoyance which the The Dinner Table 189 occasional dropping in of a friend at meal time often causes could be spared. Besides, though perhaps this point should not be discussed here, why should our ordinary family table differ so widely, as we confess it does too often, from the table we like our friends to see us preside at? It is because we have let "only ourselves" take a broader, yider meaning than it should have. "Only ourselves" stands too often as the apology for a dirty cloth, unpolished cutlery and silver, and smeared glass, to say nothing of perhaps negligent cookery into the bargain. And is it not a notable fact that when we do give a dinner-party, we strive our utmost to carry off the affair with ease and nonchalance, and are vexed if the secret be discovered — more than vexed — that to do this has been a source of worry and hard work ever since we projected the scheme? It is seldom, too, that we succeed in keeping the secret to ourselves, and our friends sometimes maliciously enjoy it. The sideboard for all meals should be covered with a clean white cloth and all that is wanted for each meal — in addition to what is placed upon the table — that can be brought into the dining-room, should there be ready for use, with the addition of knives, forks, glasses, etc., in case such may be required, but as the sideboard will have to be laid differently for different meals, it will be best to arrange it separately for each. A sideboard should be an ornamental as well as useful piece of furniture, and may be as carefully and prettily laid out as the table itself.

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