JELLIED CHICKEN. Tenderness is no object here, the most ancient dweller in the barnyard answering equally well, and even better than "broilers." Draw carefully, and if the fowl is old, wash it in water in which a spoonful of soda has been dissolved, rinsing in cold. Put on in cold water, and season with a tablespoonful of salt and a half teaspoonful of pepper. Boil till the meat slips easily from the bones, reducing the broth to about a quart. Strain, and when cold, take off the fat. Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water; heat the broth to boiling-point, and add a saltspoonful of mace, and if liked, a glass of sherry, though it is not necessary, pouring it on the gelatine. Choose a pretty mold, and lay in strips of the breast; then a layer of egg-slices, putting them close against the mold. Nearly fill with chicken, laid in lightly; then strain on the broth till it is nearly full, and set in a cold place. Dip for an instant in hot water before turning out. It is nice as a supper or lunch dish, and very pretty in effect. * * * * * SAUCES AND SALADS. The foundation for a large proportion of sauces is in what the French cook knows as a _roux_, and we as "drawn butter." As our drawn butter is often lumpy, or with the taste of the raw flour, I give the French method as a security against such disaster. TO MAKE A ROUX. Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour; one ounce of butter to two of flour being a safe rule. Stir till smooth, and pour in slowly one pint of milk, or milk and water, or water alone. With milk it is called _cream roux_, and is used for boiled fish and poultry. Where the butter and flour are allowed to brown, it is called a _brown roux_, and is thinned with the soup or stew which it is designed to thicken. Capers added to a _white roux_--which is the butter and flour, with water added--give _caper sauce_, for use with boiled mutton. Pickled nasturtiums are a good substitute for capers. Two hard-boiled eggs cut fine give egg sauce. Chopped parsley or pickle, and the variety of catchups and sauces, make an endless variety; the _white roux_ being the basis for all of them. BREAD SAUCE.