Choose a pretty mold, and lay in strips of the breast; then a layer of egg-slices, putting them close against the mold.

Nearly fill with chicken, laid in lightly; then strain on the broth till it is nearly full, and set in a cold place.

Dip for an instant in hot water before turning out.

It is nice as a supper or lunch dish, and very pretty in effect.
* * * * * SAUCES AND SALADS.
The foundation for a large proportion of sauces is in what the French cook knows as a _roux_, and we as "drawn butter." As our drawn butter is often lumpy, or with the taste of the raw flour, I give the French method as a security against such disaster.
TO MAKE A ROUX.
Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour; one ounce of butter to two of flour being a safe rule.

Stir till smooth, and pour in slowly one pint of milk, or milk and water, or water alone.