Show caba ali the tue t ue glory of 0 f any nation 1 in in the living temple of ef a loyal industrious and d upright people SUMMER DISHES meats ore are Y ry common in I 1 egland even with the plainest cook cooks i ham hain meat or fish leftovers are u usually potted for the lunch of an num other day the dell cacy of such dishes dishen depends upon the thorough pounding which reduces the matt materials ma trials rials to the smoothest paste if carefully prepared and sea sealed I 1 ed they will 1 keep for months potted chicken take tale the cold roast chicken chichen rejecting the sinews and skin chop fine and to every pint allow a half cupful of chopped tongue or I 1 bra am put the bones left from the chicken ilcken cl into a saucepan ranc epan add one pint of cold unter anter and boll down doun to less than half a pint strain and remove remote the fat pound round the chicken harn or tongue to a smooth paste adding a letl ilithe of the liquor to moist en season with cayenne nutmeg and a 4 tablespoonful of melted butter put into small jars or pots and doain tightly cover the jars with melted butter over alth paper moistened with wl 1 tie of egg and keep in a cool aty diy place jellied up a four pound chicken as for fricassee put it en to cook with one small onion one bay leaf one blade of mace three cloves pepper and salt to taste simmer slowly until the chicken chichen Is tender when done cut it from the bones bone and ekin skin put the bonea and skin back into fie vie kettle and simmer an hour cover one foul fourth th of a boi box of gelatin clatin tr with a little coll ware r and let it soak add gelatin to the liquor stir until dissolved then strain taste and add more salt and pepper there should be nebout one D no and a halt half pints of liquor when done do ne I 1 the next day iny take nil all the fat from the top of the jelly then pour half halt of it into a equale mold and stand on ice to harden when hard put a layer larer of the chicken 21 on top of he the jelly then slices of a hard cooked cogs ggs using three sprinkle Ifil itly with bait salt and pepper then mor more chicken and eggs until all ie Is used pour over thi the rm reminder linder of the jelly which should just cover the chicken let stand on ice fee over night before AL 4 44 W |