E. D. P

1 pound of raw turkey or chicken breast,

1/3 pound of panada,

1/2 pound of butter,

1/4 pound of pickled pork,

3 eggs,

4 truffles,

Salt and pepper to taste.

Grind the turkey or chicken. Cream the butter with the panada and add the meat, having pork ground with the meat. Break in the eggs, one at a time, beating the mixture well. Slice a part of the truffles in this mixture, reserving the rest for the sauce. Pour in the liquor from the truffles. Put this in the Boudin moulld, place in bread-pan with water around, and boil § of an hour.

Serve with champignon sauce.

Chicken Aspic With Walnuts

Mrs. Henry C. Buckner

Make a clear consomme; to 1 1/2 cups of consomme add 1/2 box of Cox's gelatine soaked in 1/2 cup of water one-half hour; put one layer of jelly 1/4 inch thick into a double mould and let chill; then fill the outside mould with jelly; fill the centre with l 1/2 cupfuls of celery cut rather fine and 1/2 a cup of English walnuts cut size of celery; mix them with a dressing made of 3 tablespoons of melted chicken jelly, 2 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon vinegar, 1/2 teaspoon tarragon vinegar, 1/4 teaspoon red pepper. Cover with jelly so as to enclose the celery mixture; turn when moulded on flat dish with shredded lettuce.