_Jellied Chicken._--Take a young, tender chicken. Prepare and disjoint
it as for a fricassee. Put a bay leaf, a stock of celery about 4
inches long, and 2 whole pepper corns in the bottom of a bowl. Then
put in the chicken. Stand the bowl in a pot of boiling water, being
careful that the steam shall not drip, or the water boil over into the
chicken. Cover the pot closely and keep the water boiling until the
meat is tender enough to allow the bones to slip out. Remove the skin
and bones and put the remainder of the chicken into a pint bowl or
mould. Season the remaining liquor with salt, and strain over the
meat. Stand in a cool place to harden. (Do not add water to the
chicken when cooking.)

_Raw Meat Sandwiches._--Three ounces of raw beef, which may be chopped
very fine and rubbed through a hair sieve or scraped from a slice of
steak. Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of
sugar, pepper and salt to taste. Spread it between thin slices of
brown or white bread and butter. (A few drops of lemon juice may be
added if the flavor is liked.)

_Broiled Steak, Hamburg Steak, Broiled White Fish, Stews, Etc._ (See
recipes in preceding chapters.)

* * * * *


A FEW GENERAL HINTS FOR SCHOOL CHILDREN.

"Too much attention cannot be given by parents to the diet of school
children, or by teachers to the diet of pupils under their care in