Chicken Corn Pie

Dress, wash and joint a fowl as. for chicken pie. Stew and season in the same manner. Take the kernels from 12 ears of sweet corn, put a layer of it in a pan; then a layer of chicken, alternate thus until all is used; season each layer with pepper, salt and bits of butter. Let the last layer be of corn. Lastly, pour on the broth or gravy in which the fowl was cooked. Bake thirty or forty minutes.

Chicken Pot Pie

Cut up the chicken as for chicken pie, put it in a kettle, cover it with water, add a little salt, and boil until done; have ready a light biscuit dough, cut in squares, lay it on top of the chicken, cover tightly and boil thirty minutes without lifting the cover or allowing the boiling to cease. Lay the chicken in a deep dish, removing the largest bones. Cover with the crust, season and thicken the gravy and pour over it.

Pot Pie Crust

1 teacupful of flour.

1 teaspoonful of baking powder.

¼ teaspoonful pf salt.

Mix with sweet milk to a soft batter that will readily drop from the spoon. Butter a pudding dish or a basin, pour it in and steam one hour. When done, break apart with a fork and pour the gravy over it on a platter. If a larger quantity is required, double the amount and cook twice as long. Pot-pie made in this manner is perfectly wholesome. This rule is applicable to veal, venison or other pot-pies.

Cold biscuit may be utilized as pot pie. Heat and soften thoroughly in the hot broth, arrange on a platter with the chicken, or any other variety of meat that may be used, and pour the gravy over all. These have the merit of being always light and digestible.

Potato Pot-Pie Crust

Boil 8 or 9 small potatoes; peel and mash fine. Mix with a piece of butter the size of a hen's egg. 1 teaspoonful of salt, 1 cupful of sweet milk, and flour enough to roll out; roll, cut in cakes and put over the meat. Let boil steadily thirty minutes without removing the cover.

Chicken Stew With Dumplings

Cut up the fowl according to directions. Put over to stew in enough cold water to cover; three hours will be required for a tough fowl. While stewing, throw in a tablespoonful of chopped onion, a small piece of pickled pork cut fine, 1 teaspoonful of salt, ½ teaspoonful of pepper and a cupful of milk. Thicken with 2 tablespoonfuls of flour rubbed in water.

Have the egg dumplings made according to rule with Soups.

Indian Stew

Cut up and stew a fowl half-done, then add a cup of raw rice, a slice of ham chopped fine, pepper and salt. Let all cook together until the rice swells and absorbs all the gravy of the stewed chicken. Do not allow it to get hard or dry. Serve in a deep dish.

This dish may be made of many kinds of meat. Veal is very nice cooked in this way.

Baked Chicken

Split a dressed chicken down the back; put it in,a baking-pan, chicken inside down; cover with strips of salt pork, pepper, salt and bake. It will be found delicious and juicy.

Dish up; pour off the fat from the pan gravy; add a cup of milk and let it boil up, when the gravy will be found seasoned and thickened for use.