Soak two. tablespoons gelatin in one-half cup cold water. Bring to a boit two cans of clear chicken bouilion, and season with salt, pepper Jand a very little cayenne' to taste. 'Add the gelatin and strain. "When slightly cool, pour, a little of the Jaépic in individual molds or' a: large mold, let it! pattly - set, and' add finely cub mixed vegetables, either [cooked or cannéd,-and fill the mold {with the: aspic. " Chill, unmold, arid then-serve with: mayonnaise: as" an accompaniment fo cold. meat. Fine-cut carrots, tiny. peas and. baby lima-beans and-a bit -of.. mince Johion-are good.
Chicken in Jatiy 2 cups choked chicken; cut in slices
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