Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1862-01-24
From the Rural New Yorker.

l. take two common sized chickens-old
ones will answer, which are not good to roast,
put them i'll pot with plenty of water, some
salt and boil until tender but not too much
Then make crust as you would for biscuit
l use cream, and think it the best. Roll about
one.fourth inch think, and line the sides OF a
six quart pan with the crust, then dip in lay
er OF chicken, season with butter, pepper and
salt to suit the taste. Then roll a top crust
large enough to cover the pan, put it into the
oven, and Lake moderately for an hour and a
half, and you will have chicken pie enough
for dozen persons and doubt not but they
will pronounce it good.-MrS. a. Green, Am.
boy Ohio.
2. Boil the fowls until tender prepare
crust OF buttermIk and cream, in the same
manner as for soft biscuit line your baking
dish with a portion OF 1t, then break the fowls
in pieces, and place the portions around in the
pie. Put in some Jumps of butter, then put in
the liquid in which the fowls were boiled I'M
til the pan is two.thrds full Itshould be sea-
soned to the taste before putting in but not
have any thickening in, or it will dry away too
much. Mold some butter into the crust re-
served for the top. Roll out and wet the edge
where the crust comes together Make hole
in the top to let out the steam. Bake it mod
erately. AT least two fowls will be necessary
for a large pie.-B c. d., ELthorn, Wis
g. Dress chickens in the usual manner cut
up as small as possible put the pieces in cold
water and boil until tender. Take up and set
away to cool, as it Injuries the crust to put it
over hot, as Is the custom with many cooks
Take tablespoonful OF flour and stir into a
half pint OF rich cream STIR this into the
water the chicken has boiled in also season to
your taste with little pepper aud nutmeg.
Let it boil up minute, and set away to cool /:
then make your crust with shortening and
flour. Mix with water as you would Tor any
pie crust beat up an egg and put in the wa
ter, which should be ice cold. Line your pie
dish with the crust put about an inch OF crust
around the bottom, and put in your meat, with
great spoonful of chopped pork, which has
been fried little brown. Scatter in bits of
butter rolled in flour, and turn in the gravy
enough to come up even with the meat. Put
on the top crust, and wet the edges, to keep it
secure. Bake hall an hoIr.-HrS. Cynthia Z.
BrOion, Burlington, Mich
To FRICAssEE CHICKENs.-Boil them for
ty minutes in water enough barely to cover
them. Take off the scum as last as it rises.
Take them up and carve them in the usual
way. Put part of the water in which they
were boiled into spider or stew pan. For two
chickens rub piece of butter as large as an
egg, and a spoonful of flour together, and stir
into the water as it boils up. Add some salt,
and gill of cream or milk. Lay in the pieces
of chicken, cover the pan close, and stew them
gently eight or ten minutes. Parsley cut hne
is decided Improvement.
OLD FASHIONED INDIAN BREAD.-Pare
and stew one half of large ripe pumpkin
while hot, stir into six quarts of corn neal
do this before your emptyings are quite light.
When your meal is cool enough to mix will
your hands, stir in your emptyings, with tive
quarts OF coarse -four, and water enough Il