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Pressed Chicken

Cook a pair of chickens very tender, so that the meat will leave the bones. Chop fine and season to taste with salt and pepper; pack in a jelly mould. Have the liquor boiled down and pour a cupful over the meat. Put a weight on the top, having a plate that fits inside the mould, so that your meat is nicely covered before your weight is put on. If you want to make chicken salad, with white meat, use the dark for pressed chicken. In this case you will only need a half cup of liquor. An earthen mould is the best. -Mrs. Parkhurst, N. F.