The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1872-02-08
AGRICULTURAL.


REcIPEs FOR CHICKEN PoT-PIE AND
CmcKEN BAKED PIE.-The following
recipes kindly furnished by house
keeping friend noted for her unvarying
success in making chicken pot-pie will,
wo trust, be useful to many readers.
Chicken t-Pie.--In my grandmother'
Housekeeping days pot-pic was the dish
that eho was most proud of. Each child
and grandchild has heard her lament
over tho discarded wood fires of long
ago No more of the tempting brown
crust that was always taken off 80 ten
derly from the sides of the great round
pot that had hung from the old tram
mel We must now brown our crust in
the "oven" of stove or rangc-apoor ex-
pedient for the old method. However,
we of this generation sometimes have
very good pot-pies, and l am tempted to
send you our recipe, hoping it may be
of use.
Cut up the fowls as for " fricassce,"
cover the pieces well with warm water,
and stew until nearly done. If the
chickens are tender, ten or fifteen min
utes' boiling will be sufficient Have o
good-sized pot, put plate on the bot
tom to prevent any burning IA round
bottom pot with feet is the best.) Re-
move the chickens from the liquor. For
three chickens slice half pound of fat
salt pork put these pieces on the plate;
add one-third of the quantity of chick
en-, two or three sliced white onions,
three-quartered potatoes, dredge over
freely some pepper white is the bcst),
and level tablespoon of salt. Roll out
II circle piece of " dough" about the size
of the surface to be covered quarter it
and lay the pieces carefully over the
chicken then put in another layer, and
proceed as before. DO not cut the top
crust, leave it circular piece; slit the
middle Of it with knife. Skim off the
fat from the liquor that the chickens
were stewed in. Set the liquor over the
fire when it boils pour it over the pie I;
it must cover it well should it not do
so, add boiling water. Set the pot i'm
mcdiately over the fire it must boil for
one hour or more, steadily but not too
fast. Great care is required to prevent
its burning. Something placed over the
stove lid may be required to raise the
pot, if it be a tlat-bottomed one. The
crust will be lighter if the lid only part
ly covers the pot. The gravy will be
creamy, not watery, if the pie is cooked
enough if more salt is required, it may
be added about twenty minutes before
the pie is done, giving time for it to
boil through the gravy. Reserve some
of the dough to be baked whilc the pie
is boiling. Cut it in narrow pieces
three strips two inches wide will be suf-
ficient for that quantity. Mark the
pieces across at intervals with knife
or jagging-iron, so that when laid over
the pie and pressed upon it, it will bend
easily it must be nicely Drowned, and
grace the surface of the pie as tempting
ly as in the days of old, when the crust
that lined the pot turned out triumph
antly and covered the chickens below,
Serve the extra gravy in a gravy-boat
For the pie crust, use good light
dough, rolled as thick us for fruit
pies, not more than quarter OF an inch
thick. The following recipe makes 6
good crust: Half pound, in all, oi
lard and butter rub this into one quart
of sifted -four with one teaspoon O.
supcr-carbonatc of soda, wet with soul
or thick milk into smooth dough
work it with very little handling. We
prefer the " Horsford Preparation" fol
all boiled puddings or pies sift it will
tho flour, adding one teaspoon of salt
five tablespoons Of hard butter rubbed
into every quart of -four; wet with colo
water into a soft dough, and handl,
quickly and lightly.
Baled Chicken Pie.-Cut up the chick
en- as for fricassee. Stew the pieces unit
nearly done season with salt and pep
per (white). Boil two large Irish pota
toes, remove the skin and mash fine
work into the mashed potato as mucl
sifted flour as will make stiff dough
and little salt. Lay this aside for tn
dumplings.
Make the crust with one quart offioru
one teaspoon of super-carbonate of soda
half-pint of lard, one teaspoon of salt
buttermilk or sour milk enough to max
smooth dough; work quickly. Rol
out the dough one quarter of an incl
thick for the sides of the dish it is bet
ter in one long piece notch the lowe
side at intervals to make it tit smoothly
the sides of the dish must be wei
creased. Lay in few pieces of tn
chicken, few slices of hard-boiled eg
Gf desiredD, few slices of boiled pota
to. Cut the potato paste in pieces abou
three inches square put in layer G
these, then another layer Of chicken
and proceed as above. When the dish
full, pour over the boiling liquor that tn
chicken was boiled in (having alread
taken off the fat from the surface). Rol
out a piece Of the raised dough an
cover the top. A puff paste" can b
used for the coveringif if preferred note
the edge of the crust nicely; if the crus
is thick over the top, it can be mad
more tasteful around the edge by fold
ing over the crust slightly as you pres
it with the back of the knife, forming
series of shelves around the edge, whic
always look well for baked pies Cut
slit in the centre and bake the pie to
light brown.-MGrM and Home,
ESTIMATING NET WEIGHTs.-A COZ
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