The new practical housekeeping

may be used instead of the gelatine. Sliced hard- boiled eggs, and thin slices of lemon, if liked, neatly arranged around bottom and sides of mold or bowl add greatly to the appearance of the dish. Or put in layers of eggs and chopped chicken alternately. Stufied Eggs in halves are also molded with chicken with pleasing effect. Some put in pudding dish and bake, turning out when cold. Masked Chicken. — Dissolve half ounce gelatine in four table spoons cold water ; put a quart stock in saucepan with tablespoon vinegar, sprig of parsley, half teaspoon black pepper and half saltspoon salt, and when hot add the dissolved gelatine. Beat whites of three eggs, adding four tablespoons cold water, and stir into mixture in saucepan with fork or egg whip. The moment it boils draw to back of range and simmer slowly twenty minutes, then strain through clean towel and let stand overnight. Next day cut wings and legs from cold boiled fowl,trim neatly, cut two fillets from the breast,taking care not to break the grain of the meat, and remove skin ; melt two tablespoons butter in saucepan, stir in four tablespoons flour, add gradually half pint milk and when boiling add a gill cream, seasoning of white pepper and salt,and stir while it boils two minutes. Take off fire ana add tablespoon of the cold jelly prepared as above. Then dip the pieces of chicken into this sauce and place on a sieve to drain and cool half an hour. When quite cold arrange the pieces of masked chicken neatly in bottom of dish, chop the cold jelly coarsely and scatter over them and garnish with parsley. Or the hot sauce may be poured over the pieces of chicken, set away to cool, and at serving time dish them, with the sauce that will adhere, on large slices of cold sweet-potatoes, fried a golden brown in butter, putting a lump of the jelly on each piece of chicken. Garnish with parsley. Roast Chicken. — ^After cleaning, stuff and truss a six pound chicken as directed in preface, using for the filling, pint and a half dry bread-crumbs, four tablespoons warm milk, half cup butter, level tablespoon salt, teaspoon each chopped parsley, white pepper, and summer savory, half teaspoon each powdered sage and marjoram and yolk of an egg, mixed well together. Or omit egg and milk and use half pint butter melted. Place chicken on its side on trivet, in pan in hot oven and baste everv ten or fifteen minutes with a little water and butter. When half done, season with salt and continue to dredge, baste and froth as in Larded Turkey. When done, dish and make a Giblet Gravey as directed. Some add a little hot water at first, others when half done. Or for a French Roaaty dredge with salt, rub over thickly with soft butter, then dredge very thoroughly with flour ; place on the trivet and in ten minutes add a little hot water to pan, baste and finish as above. Serve when nicely browned and frothed, with Giblet Gravy. It is claimed that the nch paste of butter and flour keeps in the juices giving a fine flavored roast, and that it is really more economical, less butter being required then when simply basted with melted butter. Or roast and baste as in first recipe, and when tender, season and spread over a smooth paste of two tablespoons butter and four of flour and serve when nicely browned without more basting.