Take teal or chicken - To two chickens, two onions, six cloves, six whole white peppers, two bay leaves, one blade of mace, four whole allspice, one-half cup vinegar, salt to taste, one lemon, one and one-half box of gelatine, two quarts water. Put chicken on to boil with salt and water; skim well, then add onions, cloves, etc., and boil until meat drops from bones; strain, let stock get cool and remove fat; cut chicken into small pieces, put jelly on and bring to boil. Put meat into a dish or molds and pour the jelly over hot; add vinegar and lemon to jelly just before pouring over meat. - Mrs. A. M. Stevenson.

Jell-O With Fowl And Other Meats

As a table jelly with fowl or other meats, Lemon Jell-0 is better than any of the commonly used jellies. It has a delicious flavor and a delightful cooling quality. Cherry Jell-O is also very nice as a table jelly. Full directions are given in the little recipe book in each Jell-O package.