e fowl is old, wash it in water in which a
spoonful of soda has been dissolved, rinsing in cold. Put on in cold
water, and season with a tablespoonful of salt and a half teaspoonful of
pepper. Boil till the meat slips easily from the bones, reducing the broth
to about a quart. Strain, and when cold, take off the fat. Where any
floating particles remain, they can always be removed by laying a piece of
soft paper on the broth for a moment. Cut the breast in long strips, and
the rest of the meat in small pieces. Boil two or three eggs hard, and
when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a
package of gelatine in a little cold water; heat the broth to
boiling-point, and add a saltspoonful of mace, and if liked, a glass of
sherry, though it is not necessary, pouring it on the gelatine. Choose a
pretty mold, and lay in strips of the breast; then a layer of egg-slices,
putting them close against the mold. Nearly fill with chicken, laid in
lightly; then strain on the broth till it is nearly full, and set in a
cold place. Dip for an instant in hot water before turning out. It is nice
as a supper or lunch dish, and very pretty in effect.

* * * * *

SAUCES AND SALADS.

The foundation for a large proportion of sauces is in what the French cook
knows as a _roux_, and we as "drawn butter." As our drawn butter is often
lumpy, or with the taste of the raw flour, I give the French method as a
security against such disaster.

TO MAKE A ROUX.

Melt in a saucepan a piece of butter the size of an egg, and add two even
tablespoonfuls of sifted flour; one ounce of butter to two of flour being
a safe rule. Stir till smooth, and pour in slowly one pint of milk, or
milk and water, or water alone. With milk it is called _cream roux_, and
is used for boiled fish and poultry. Where the butter and flour are
allowed to brown, it is called a _brown roux_, and is thinned with the
soup or stew which it is designed to thicken. Capers added to a _white
roux_--which is the butter and flour, with water added--give _caper
sauce_, for use with boiled mutton. Pickled nasturtiums are a good
substitute for capers. Two hard-boiled eggs cut fine give egg sauce.
Chopped parsley or pickle, and the variety of catchups and sauces, make an
endless variety; the _white roux_ being the basis for all of them.

BREAD SAUCE.

For this sauce boil one point of milk, with one onion cut in pieces. When
it ha