Jellied Chicken

Boil chicken until very tender, remove the meat from the bones, boil the broth until there is about one-half cup, season well with salt and pepper. Put three slices of hard boiled egg in the bottom of a 6 in. pudding pan forming a design; pack in the chicken, and pour the broth over the chicken. Set on ice to cool. Remove from pan whole, and gar-nish with parsley. Mrs. R. L. Ehrhart.

Chicken Pot Pie

Line a baking pan with dough. Place in it alter-nate layers of chicken that has been par boiled, and thinly sliced raw white potatoes. Sprinkle each layer with a little salt. On last layer put 2 thin slices of breakfast bacon, and moisten the pie with a very little of the broth in which the fowl was boiled. Reserve the remaining broth for gravy. Cover pie with a crust slit in the center, and bake in a moderate oven. Miss Anna Garber.

Chicken Pot Pie

One large year old chicken 1 lb. of lean ham, 4 medium sized potatoes, salt and pepper. Make the paste first and stand it in a cool place while you prepare the chicken. Cut the chicken as for a fricassee, pare and cut the potatoes into dice, cut ham the same size. Now roll out half the paste into a thin sheet. Butter the sides and bottom of a rounding pot. Line the sides with paste and use the trimmings to cut into squares. Put a layer of chicken into bottom of pot, then a layer of potatoes, then a sprinkling of ham, salt and pepper, and the squares of paste, then a layer of chicken, potatoes, ham, etc. Roll out the remainder of the paste, make a hole in the middle of it, and lay on top of the last layer, which should be potatoes. Pour in through this hole about 1 quart of boiling water, place over a slow fire and simmer continually for one and one-half hours. Half an hour before the pie is done add 1 tablespoonful of butter (cut into bits) through the hole in top crust. Rabbit or squirrel pot pie may be made in the same manner, using 2 rabbits or 3 squirrels.

Chicken Corn Pie

Joint a spring chicken and let it stew for 15 min-utes. Make a good puff paste and line the sides of a deep baking dish with it; then put in the bottom a layer of chicken and cover well with green corn cut from the cob; season with pepper, salt and plenty of butter. Fill the dish in this manner and add the water in which the chicken was boiled; cover the top with the pastry and bake in a good oven till the crust is well browned, not forgetting to leave an opening in the centre for the steam to escape.

Chicken Pie

Stew chicken until tender season with one-fourth pound butter, salt and pepper. Line the sides of pie dish with pastry crust. Pour in the stewed chicken and cover loosely with a crust, first cutting in the centre a hole the size of a small teacup. Have ready 1 pint oysters, heat the liquor, thicken with a little flour and water, and season with salt, pepper and butter the size of an egg. When it comes to a boil pour over the oysters, and about 20 minutes before the pie is done, lift the top crust and put them in.

Miss Emily J. Young.