he breasts, and cut them up in long,
narrow pieces, or as you like. Chop fine a pound and a half of veal or
fresh pork, and a slice of fat ham also. Season with one teaspoonful of
salt, a saltspoonful each of mace and pepper, half a saltspoonful of
cayenne, and the juice of lemon. Cut half a pound of cold boiled smoked
tongue into dice. Make layers of this force-meat, putting half of it on
the turkey and then the dice of tongue, with strips of the breast between,
using force meat for the last layer. Roll up the turkey in a tight roll,
and sew the skin together. Now roll it firmly in a napkin, tying at the
ends and across in two places to preserve the shape. Cover it with boiling
water, salted as for stock, putting in all the bones and giblets, and two
onions stuck with three cloves each. Boil four hours. Let it cool in the
liquor. Take up in a pan, lay a tin sheet on it, and press with a heavy
weight. Strain the water in which it was boiled, and put in a cold place.

Next day take off the napkin, and set the turkey in the oven a moment to
melt off any fat. It can be sliced and eaten in this way, but makes a
handsomer dish served as follows:

Remove the fat from the stock, and heat three pints of it to
boiling-point, adding two-thirds of a package of gelatine which has been
soaked in a little cold water. Strain a cupful of this into some pretty
mold,--an ear of corn is a good shape,--and the remainder in two pans or
deep plates, coloring each with caramel,--a teaspoonful in one, and two in
the other. Lay the turkey on a small platter turned face down in a larger
one, and when the jelly is cold and firm, put the molded form on top of
it. Now cut part of the jelly into rounds with a pepper-box top or a small
star-cutter, and arrange around the mold, chopping the rest and piling
about the edge, so that the inner platter or stand is completely
concealed. The outer row of jelly can have been colored red by cutting up,
and boiling in the stock for it, half of a red beet. Sprigs of parsley or
delicate celery-tops may be used as garnish, and it is a very
elegant-looking as well as savory dish. The legs and wings can be left on
and trussed outside, if liked, making it as much as possible in the
original shape; but it is no better, and much more trouble.

JELLIED CHICKEN.

Tenderness is no object here, the most ancient dweller in the barnyard
answering equally well, and even better than "broilers."

Draw carefully, and if th