Miss Corson's practical American cookery and household management

as the chicken is quite cold, it can be turned out of the mould and sUced as desired. Any acid jelly, or spicy pickle, makes a good garnish for jellied chicken. Jellied cran-. berries are excellent with the chicken. PICKLED CHICKEN. Pluck and singe a chicken, wipe it with a wet towel, draw it without breaking the intestines, cut it in joints, and boil it until quite tender in just enough water to cover it, with a level tablespoonful of salt, two blades of mace, and a teaspoonful each of whole cloves and peppercorns. When the chicken is tender, remove all the bones, and put the meat loosely in a jar. To enough of the broth to half fill the jar, add an equal quantity of vinegar and all the spice ; let this pickle get scalding hot, and then pour it over the chicken. When the pickle is cold, cover the jar. The chicken will be fit to use after six hours. PEANUTS ROASTED WITH SALT. This side of Mason and Dixon's Une, these favorite nuts are not half well estimated. That a whole dinner — and not a bad one — can be made of them, may not have occurred to the reader who is unfamiliar with the author's peanut menu. The trial is suggested, of carefully removing the shells and skins, and roasting the nuts like the almonds described in the next recipe. If wine is used with them, it should be sherry, or Madeira; or the salted nuts may be eaten with celery, or plain lettuce salad, or with cheese and crackers. SALTED ALMONDS. After shelling almonds, pour boiling water upon them, and let them remain in it until the skins begin to loosen, which will be soon. Rub the almonds in a clean towel, to remove the skins; put the blanched almonds into a pan, with enough butter to prevent burning (very little will suffice), and put the pan into a quick oven. Watch the almonds, and shake the pan frequently, so that they may brown equally. When they are delicately and evenly colored, take them up, let them cool, and then dust a little salt over them, and use them as a relish at luncheon or dinner, or serve them as a course with some fine sherry or Madeira. WALNUTS AND WINE. Where nuts and wine are served as a course, the nuts should be fine English walnuts, carefully peeled, and old Madeira should accompany them if possible ; that is, this combination is absolutely acceptable. Salt should be on the table for the nuts, or, after they are taken from the shells, they can be dipped in the glass of wine before they are eaten. Other combinations are : filberts and sherry or Madeira ; salted , almonds and sherry ; salted chestnuts — the large French or Italian nuts, either boiled or baked, and peeled — and a good Chianti or a claret ; or Girard boiled chestnuts with an Italian wine, BaroU ; or hickory-nuts and sherry ; or a variety of nuts, with olives and sherry ; or paper-shell almonds and sherry. A favorite American combination is nuts, raisins, apples, and cider : this belongs ' with the old-fashioned American Thanksgiving or Christmas dinner of roast turkey, chicken-pie, sweet-potatoes, steamed squash, oyster or chicken salad, celery, cranberry-jelly, squash, pumpkin, and mince pies, and plum-pudding. A good after-dinner " bite " is the Girard nut sandwich. Filberts might be used for this sandwich. English filberts should be kept in their husks, damp, or packed in salt, so that the kernels will be soft.