Evening Republican, Volume 15, Number 206, Rensselaer, Jasper County, 1 September 1911 — Jellied Fowl or Chicken [ARTICLE]

Jellied Fowl or Chicken

Cook a fowl or chicken until tbe meat falls from the bone. Take ail the meat and chop fine. Have ready ata blespoon of gelatine softened in 1 cup of cold water. Dissolve it In 1 pint ot the water the fowl has been boiled in. The water must be boiling. Add 1-2 grated onion, pinch of paprika and 1-2 teaspoon of salt. Pour over . the chopped chicken and put in bread pan which has been lined with oiled paper Set aside to become cold. The next day it can be sliced very nicely.