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Classic
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page 65
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 1 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.
CHICKEN CUTLETS
Mrs. Henry C. Buckner
For a dozen and a half cutlets use a generous pint of cooked chicken, chopped
rather coarse, a cupful of cream, 3 tablespoons of butter, 1 of flour, 1
teaspoon of salt, 4 level tablespoons of fine chopped mushrooms, 4 eggs, 1 pint
of sifted crumbs, 1/2 teaspoon of pepper, 1/2 teaspoon of onion juice, 1
teaspoonful of chopped parsley. Mix chicken with the salt, pepper, onion juice,
lemon juice, and chopped mushrooms; put the cream on the stove in a large
frying-pan; beat the flour and butter together
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