'The frequent use of cold meats suggested to the hostess, not' because it's easy to slice a ' little beef and ham and cold roast lamb Jand send it to the table along with some potato salad and horseradish, but because when it is done well, and on.an appropriate occasion and with the nicest of: condiments and garnishes, the cold meat platter is tone of the most attractive and appetizing services there are. The new method of marketing a: small whole ham or whole chicken, cooked in the can in its own natural juices, make cold meat readily available at all A teaspoon salt Few grains cayenne 4 teaspoon paprika 1 hard boiled egg 4 teaspoon pepper 1 green pepper Soak gelatin in cold water. Heat stock, add gelatin, seasoning, and cool.' When it begins to thicken, add chicken, Place in a mold, add~ ing slices of the egg, chill thoroughly and serve with cress, tomato, let face and a tart mayonnaise.
Text read from the printed page and cleaned; old type leaves the occasional error.