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Jellied Chicken with Mayonnaise

One five or six-pound chicken, one can of French mushrooms, one small onion, six cloves, four hard-boiled eggs, twelve olives, three tablespoons of capers, one package of gelatine. Put the chicken, cloves and onion in three pints of cold water; season with salt and pepper, and boil slowly. When tender, take off and let the chicken and broth get cold. Then cut the chicken in dice-shaped pieces and season; skim the cold broth, removing all the fat. Put the gelatine in a little more than a cup of the broth; place the rest of the broth on the fire with about three-fourths of a cup of the mushroom juice, let come to a good scald, then pour the hot broth on the dissolved gelatine.

Curl the olives and cut the eggs and a few of the mushrooms in thin slices and decorate the bottom of the mold, then lay the minced chicken in carefully (lightly), adding a few of the mushrooms from time to time. Strain the broth and pour on just enough to cover well. Set away to harden. Serve with mayonnaise dressing.-Mrs F. B. Kellogg.