The national course in home economics

To every pound cold roast or boiled chicken allow one-quarter of a pound of butter, salt and cayenne to taste, one teaspoonful of pounded mace, one-half of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses, and cover with clarified butter. A few slices of ham added is an improvement. Mrs. Casson. PRESSED CHICKEN. Select two chickens about one year old, clean, cut up well, and stew in just enough water to cover. When nearly cooked, season with salt and pepper. Stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then put back into the stew kettle with broth (first skimming off all fat), and let it heat again. Turn It into an oblong bread pan, drop in along center four hard-boiled eggs; place a weight on the top. This will turn out like jelly and may be sliced. The success depends upon not having too much water; and see to it that the chickens are not too young. G. W. P. CHICKEN WITH MUSHROOMS. Have ready one pound of cold roast chicken cut into dice-shape, and one-half of a pint of mushrooms, cut Into small bits. Cover the mushrooms with hot water and cook for five minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a coffee-cupful. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. Season with a salt-spoonful of salt and half as much white pepper. Add the chicken and mushrooms, and cook three minutes, stirring constantly. Serve on a hot platter. Mrs. Jennie Merrill. CHICKEN. (Italian Style.) Boil a whole chicken till tender in lightly salted water. While cooking dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has "nearly boiled away, then add one cup of milk and cook slowly till the macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to one pint; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on top sprinkle a little grated cheese. Mrs. Del Nero. PICKLED CHICKEN. Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water in which they were boiled. Add spices and let stand two days. This is a fine dish for luncheon, or for Sunday evening tea. Mary Bonner. ESCALLOPED CHICKEN. To a pint of boiling hot cream add one tablespoon of flour, mix until smooth; season with pepper and salt; scatter a few bread-crumbs in dish, then a layer of seasoned chicken cut as for salad, then a layer of cream dressing; put two layers each, then bread-crumbs and small pieces of butter on top. Mrs. Minnie Amphlett. CREAMED CHICKEN. Sec Chapter on "Chafing Dishes." CHICKEN QULASH. (Delicious.) This is a Hungarian dish. I first tasted of it in Budapest but the first mouthful convinced me it was one of the nicest ways of serving chicken I ever knew. Boil the fowl in the usual way. When tender take out, remove the bones and put bones back into the liquor; cook thirty minutes