Select a plump fowl weighing four or five pounds, dress, singe and put on in boiling water enough to cover, let boil gently until it begins to grow tender. Save the broth with the giblets. Now cut the chicken into small pieces; slice a quarter of a pound of fat pork into thin slices and fry it with the chicken until all is brown. Take up and stir into the pan in which they were cooked a tablespoonful of flour. Stir over the fire till brown and thick. Then add a pint of chicken broth, a teaspoonful of salt and quarter teaspoonful of pepper; pour gravy over chicken. Line a deep dish with rich puff paste and put in alternate layers of chicken, pork and sliced raw potatoes; pour in as much gravy as the dish will hold. Sprinkle with a little chopped parsley, and cover with a top crust. Bake three-quarters of an hour. - Mrs. F. H. Waite, Winslow, Ariz.

Chicken Pie

Dress, clean and cut up two fowl or chickens. Put a kettle on range with three pints of water; as soon as water reaches the boiling-point, add chicken, a few pieces at a time, otherwise the boiling will be stopped, and the water thus cooled will draw out so much of the flavor that the chicken will become tasteless. When all is added, cover and cook slowly until meat is tender, adding one-half tablespoonful of salt during the last half-hour of the cooking. Remove chicken and discard skin and some of the larger bones. Strain stock, skim off fat and then cook until reduced to four cupfuls. Thicken with one-fourth of a cupful of butter mixed with one-third of a cupful of flour. Season with salt and pepper. Arrange chicken in serving-dish, strain over gravy, let stand over night and reheat for serving. Make a decorated cover of a rich pie crust. It is much better to bake the paste separately and reheat chicken before covering the pie - Contributed, Flagstaff, Ariz.

Chicken Pie

Cut up and boil till tender one large or two small one year old chickens with plenty of broth to cover it when done. Make a rich baking-powder biscuit dough, roll thin, line the sides of a deep four quart basin with the dough. Lay in the pieces of chicken, sprinkle with salt, pepper, and lumps of butter and drop in little pieces of the dough. Thicken the broth with a spoonful of flour, and turn in enough of this gravy to cover the chicken. Roll a piece of dough one-half inch thick and cover the pie, being careful to cut little holes in the cover for steam to escape. Be careful to wet the edge so the cover will stick, and bake one-half hour. - Mrs. H. F. Adams, Williams, Ariz.