bread crumbs, and a little chicken-fat. Put shells in pan and brown
nicely. Serve with green peas.


BRAINS WITH EGG SAUCE

Wash brains well, skin, boil fifteen minutes in salt water; slice in
stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
the brains with a little marjoram; let it cook gently for one-half hour.
Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
well to prevent curdling.


JELLIED CHICKEN

Boil a chicken in as little water as possible until the meat falls from
the bones, chop rather fine and season with pepper and salt. Put into a
mold a layer of the chopped meat and then a layer of hard-boiled eggs,
cut in slices. Fill the mold with alternate layers of meat and eggs
until nearly full. Boil down the liquor left in the kettle until half
the quantity. While warm, add one-quarter of a cup aspic, pour into the
mold over the meat. Set in a cool place overnight to jelly.


PRESSED CHICKEN

Boil one or more chickens just as you would for fricassee, using as
little water as possible. When tender remove all the meat from the bone
and take off all the skin. Chop as fine as possible in a chopping bowl