It can be sliced and eaten in this way, but makes a handsomer dish served as follows: Remove the fat from the stock, and heat three pints of it to boiling-point, adding two-thirds of a package of gelatine which has been soaked in a little cold water.

Strain a cupful of this into some pretty mold,--an ear of corn is a good shape,--and the remainder in two pans or deep plates, coloring each with caramel,--a teaspoonful in one, and two in the other.

Lay the turkey on a small platter turned face down in a larger one, and when the jelly is cold and firm, put the molded form on top of it.

Now cut part of the jelly into rounds with a pepper-box top or a small star-cutter, and arrange around the mold, chopping the rest and piling about the edge, so that the inner platter or stand is completely concealed.

The outer row of jelly can have been colored red by cutting up, and boiling in the stock for it, half of a red beet.