The Worcester domestic science school's one year course laboratory cook book

To ornament the mold, lay the design carefully in place in the bottom of the mold. With a spoon add only enough jelly to moisten them; if too much is used the pieces will float out of place. Let the jelly harden to fix the decoration, then add as much as will make a layer one-half inch thick. Let it harden, then place a braised boned chicken in the centre. Add a little jelly to fix it in place, then fill up the mold having the chicken well covered. Do not move the mold while filling; place it on ice while filling to make the jelly harden more quickly. CHICKEN FRICASSEE. Dress, clean and cut up a fowl into eleven pieces ; two drumsticks, two second joints, two wings, two breasts, three back pieces. Put the pieces in a sauce pan with lour tablespoons butter : let them brown slightly on both sides, but use care thai they do not burn. When a little colored, add enough boiling water to cover, and a bouquet of herbs, salt and pepper. Simmer until tender. Make a sauce of two tablespoons butter and four of Hour; add to it slowly one cup liquid in which chicken was cooked; season with salt and pepper; remove from the tire, and when slightly cooled add a cup of cream or milk, beaten with two or three yolks of eggs. Place on the tire until it thickens, but do not let it boil. Arrange pieces of toast on a hot dish ; place the chicken on the toast and pour the gravy over it. A border of rice may be placed around the chicken. A brown sauce may be used, or mushrooms added to white sauce. BKOILED GAME. Quail, squab, partridge and spring chicken are broiled in the same maimer. Split them down the back and place on the broiler with the inside toward the fire. Broil slowly. Quail require about 8 minutes, squab 12 to 15 minutes, partridge 25 minutes. Serve with drawn butter, pepper and salt. LABGE GAME. Ducks are finest roasted. They are served cooked rare. Venison is prepared and cooked the same as mutton. It should be cooked underdone, allowing ten minutes to the pound. Serve with currant jelly and salad. TUBKEYS. Demonstration on Opening a Turlcejj, Roasting a Tiwlceg and Making Giblet Sauce. "A good demonstrator should have a well trained assistant; the assistant must anticipate what the demonstrator wants, just as the nurse anticipates the surgeon's needs." Turkeys are in season from September to May, but are obtainable all the year around. In season they are about 25c a pound, excepting of course at Thanksgiving and Christmas time, when the prices are high because of the great demand. When high they are about 38c; they range from 18c to 38c a pound in price. If your family is good sized, it is economy to buy a large turkey, because the frame in a small turkey weighs as much as that of a large turkey. The waste, too, is very heavy. The turkey used in class weighed 11 pounds. After having been cleaned out it weighed 9% pounds. This, however, was an unusually small shrinkage, iy2 pounds. Best turkeys have clean, plump skin, full breast, very few pinfeathers; also have black legs, and the cartilages are tender. To singe (i. e. to remove the little hairs.) Place newspapers directly over coal fire and hold turkey directly over blaze. Have all drafts open so that the "char" will pass up chimney.