or three eggs hard, and when cold, cut in thin slices.  Slice a lemon very thin.  Dissolve half a package of gelatine in a little cold water; heat the broth to boiling-point, and add a saltspoonful of mace, and if liked, a glass of sherry, though it is not necessary, pouring it on the gelatine.  Choose a pretty mold, and lay in strips of the breast; then a layer of egg-slices, putting them close against the mold.  Nearly fill with chicken, laid in lightly; then strain on the broth till it is nearly full, and set in a cold place.  Dip for an instant in hot water before turning out.  It is nice as a supper or lunch dish, and very pretty in effect.

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SAUCES AND SALADS.

The foundation for a large proportion of sauces is in what the French cook knows as a roux, and we as “drawn butter.”  As our drawn butter is often lumpy, or with the taste of the raw flour, I give the French method as a security against such disaster.

TO MAKE A ROUX.

Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour; one ounce of butter to two of flour being a safe rule.  Stir till smooth, and pour in slowly one pint of milk, or milk and water, or water alone.  With milk it is called cream roux, and is used for boiled fish and poultry.  Where the butter and flour are allowed to brown, it is called a brown roux, and is thinned with the soup or stew which it is designed to thicken.  Capers added to a white roux—­which is the butter and flour, with water added—­give caper sauce, for use with boiled mutton.  Pickled nasturtiums are a good substitute for capers.  Two hard-boiled eggs cut fine give egg sauce.  Chopped parsley or pickle, and the variety of catchups and sauces, make an endless variety; the white roux being the basis for all of them.

BREAD SAUCE.

For this sauce boil one point of milk, with one onion cut in pieces.  When it has boiled five minutes, take out the onion, and thicken the milk with half a pint of sifted bread-crumbs.  Melt a teaspoonful of butter in a frying-pan; put in half a pint of coarser crumbs, stirring them till a light brown.  Flavor the sauce with half a teaspoonful of salt, a saltspoonful of pepper, and a grate of nutmeg; and serve with game, helping a spoonful of the sauce, and one of the browned crumbs.  The boiled onion may be minced fine and added, and the browned crumbs omitted.

CELERY SAUCE.

Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonful of salt.  Boil till tender, which will require about half an hour.  Make a cream roux, using half a pint of milk, and adding quarter of a saltspoonful of white pepper.  Stir into the celery; boil a moment, and serve.  A teaspoonful of celery salt can be used, if celery is out of season, adding it to the full rule for cream roux.  Cauliflower may be used in the same way as celery, cutting it very fine, and adding a large cupful to the sauce.  Use either with boiled meats.