How we cook in Tennessee ..

Jellied Chicken. — Boil a fowl or large roasting chicken until tender, putting it over in cold water and letting it cook very slowly. Remove the skin, and cut the meat into neat pieces of nearly uniform size. Strain and clear the liquor in which the chicken was boiled, season it well, and add to it gelatine in the proportion of one tablespoonful of this to one pint of the liquid. The gelatine must first be soaked in cold water. Put a layer of chicken into the mold, arranging between the pieces of chicken slices of hard boiled egg, stoned olives and capers. Pour a little of the partially formed jelly you have made from the liquor over this, put in another layer of chicken, more jelly, and continue until the mold is filled. Set on ice until cold and hard, then turn out on a flat dish. — Cooking Club. Jellied Chicken. — Boil until tender in enough water to cover one chicken. Remove when done and let water boil down to one quart. Cut the meat into small pieces. To the water add three-fourths of a box of gelatine soaked in a little cold water, one tablespoonful of Worcestershire sauce and salt and pepper to taste. Slice one hard boiled egg, add to the chicken and pour over the strained liquor. Mix well and put into a square mold. Set in a cool place to harden. — Miss Flournoy. Chicken Terrapin. — One cold chicken, one sweetbread, one cupful cream sauce, two eggs, wine glass of sherry. Chop chicken and sweetbread moderately fine, season with salt and pepper to taste. Add the cream sauce, eggs and wine. Bake ten or fifteen minutes. — Miss Guy Leeper. Chicken Patties. — Mince fine cold chicken. Season with pepper and salt and a little onion. Moisten with chicken gravy or cream sauce, fill scalloped shells lined with pastry and sprinkle bread crumbs on top. Put tiny pieces of butter over each one, and bake brown in a hot oven. Chicken Pie. — Cut up chicken, stew till tender, season, and thicken the gravy. Line the sides and bottom of pan with rich biscuit dough; put in the chicken, add a few lumps of butter, pepper and salt if needed. Pour over the gravy and cover with crust. Chicken Pie. — Divide the chicken into pieces at the joints, boil until partly done, or about twenty minutes, then take it out, fry two or three slices of fat salt pork and put in the bottom, then place the chicken on with one cup of water, two ounces of butter, one teaspoon of salt, pepper to taste and cover the top with a light crust, the same as for rich biscuit, making an incision in the center to allow steam to escape. Bake in an oven that is hotter at the top than at the bottom and when well risen and brown cover with a paper or the crust will burn before the pie is baked through. Remove fat from the water in which the chicken was boiled, thicken with a little flour, season to taste, add one cup good cream and when the pie is done pour this gravy through the holes of the crust.