JELLIED CHICKEN

1 chicken;

Bay leaf;

1 tablespoon gelatine;

J4 cup cold water;

Juice Yi lemon;

Boil chicken, with all spices in the broth, until it is perfectly tender; then remove the chicken and boil down broth until one pint, then add the gelatine, which has been dissolved in J/^ cup cold water, and juice of J^ lemon. Pick the chicken into small pieces, and half fill individual cups with the meat; then fill up with the broth and strain and set on ice to jell. When ready to serve remove from cups to a lettuce leaf. Good with or without a mayonnaise.

— Sophia T. Fleishman. 76