When you make chicken pie cut down the quantities of all other meats and cut down the vegetables and leave out the third entree altogether that there may be afforded enough of this and without haying to serve the roughest pieces of chicken . It is one of the favorite dishes alike in the largest hotels and the smallest and it is poor policy to make it a disappointment in either place. Let there be a surplus of the liquor the chicken is stewed in left over to pour into the pie as it dries down while dinner is going on, for the cry is " still they come" - no, not that but "plenty of gravy and more of the crust."

A large chicken can be cut or chopped into 18 pieces for stew or pie but such pieces are not able to make you any reputation. If the back bones and necks are left out to be used in soup or other ways it may take another chicken to make the pie large enough but after all you will not nave to work so hard to find a piece of the breast for the few fastidious people who can't eat anything else.

Cut up five chickens making 6 choice cuts of each without counting the back or neck; allow about 1/2 pound salt pork cut in strips, a heaped 'tablespoon minced onion, same of salt, a teaspoon of white pepper, some chopped parsley, flour to thicken the liquor and about 3 pounds short pie crust.

Boil the chickens in water enough to cover, time according to age; young chicken's less than 1/2 hour; old fowls 3 hours; with the seasoning of salt, pork and onions. Thicken the liquor, add parsley, dip the chicken into a baking pan dredge over with pepper and flour and cover with a thin pie crust. Bake 1/2 hour. Cut in squares.

There should not be gravy enough in the pan to drown the crust before it can bake - the gravy can be poured in afterwards. Baking powder crust can be made good with care but seldom is, for it rises too thick and absorbs all the sauce. A short paste is better.