like.  Chop fine a pound and a half of veal or fresh pork, and a slice of fat ham also.  Season with one teaspoonful of salt, a saltspoonful each of mace and pepper, half a saltspoonful of cayenne, and the juice of lemon.  Cut half a pound of cold boiled smoked tongue into dice.  Make layers of this force-meat, putting half of it on the turkey and then the dice of tongue, with strips of the breast between, using force meat for the last layer.  Roll up the turkey in a tight roll, and sew the skin together.  Now roll it firmly in a napkin, tying at the ends and across in two places to preserve the shape.  Cover it with boiling water, salted as for stock, putting in all the bones and giblets, and two onions stuck with three cloves each.  Boil four hours.  Let it cool in the liquor.  Take up in a pan, lay a tin sheet on it, and press with a heavy weight.  Strain the water in which it was boiled, and put in a cold place.

Next day take off the napkin, and set the turkey in the oven a moment to melt off any fat.  It can be sliced and eaten in this way, but makes a handsomer dish served as follows: 

Remove the fat from the stock, and heat three pints of it to boiling-point, adding two-thirds of a package of gelatine which has been soaked in a little cold water.  Strain a cupful of this into some pretty mold,—­an ear of corn is a good shape,—­and the remainder in two pans or deep plates, coloring each with caramel,—­a teaspoonful in one, and two in the other.  Lay the turkey on a small platter turned face down in a larger one, and when the jelly is cold and firm, put the molded form on top of it.  Now cut part of the jelly into rounds with a pepper-box top or a small star-cutter, and arrange around the mold, chopping the rest and piling about the edge, so that the inner platter or stand is completely concealed.  The outer row of jelly can have been colored red by cutting up, and boiling in the stock for it, half of a red beet.  Sprigs of parsley or delicate celery-tops may be used as garnish, and it is a very elegant-looking as well as savory dish.  The legs and wings can be left on and trussed outside, if liked, making it as much as possible in the original shape; but it is no better, and much more trouble.

JELLIED CHICKEN.

Tenderness is no object here, the most ancient dweller in the barnyard answering equally well, and even better than “broilers.”

Draw carefully, and if the 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