and cut it up in nice, even pieces, and put all the bones back
into the kettle, and let them cook till there is only about a pint
and a half of broth. Add a little more salt, and a sprinkling
of pepper, and strain this through a jelly bag. Mix it with the
chicken, and put them both into a bread tin, and when cold put
on ice over night. After it has stood for an hour, put a weight
on it, to make it firm. Slice with a very sharp knife, and put
on a platter with parsley all around. This is a nice luncheon
dish for a summer day, as well as a supper dish.


When you have bits of cold meat which you cannot slice, and yet
which you wish to serve in some nice way, make this rule, which
sounds difficult, but is really very easy:


Meat Soufflé

1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful minced onion.

Put the parsley and onion in the meat, and mix with the white sauce.
Beat the yolks of the eggs and stir in, and cook one minute, and
then cool. Beat the whites of the eggs and fold in, and bake
half an hour, or a little more, in a deep, buttered baking-dish.
You must serve this immediately, or it will fall.