Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1921-12-18
HOME
KITCHEN
BIZ JEANETTE
YOUNG NORTON
Authority on Home Cooking
Copyright, 1891. By Newspaper Jesturss. Ina
HERE ARE FIVE WAYS TO MAKE
HOLIDAY MEAT PIES

Meat pies belong to the holidays,
just as sweet pies do, and are not
troublesome to make if directions are
carefully followed As these pies keep
well, several can be made at once. If
there are guests who are walking, golf
ing or motoring, and are apt to come
in hungry, the pies are blessing in
or out of meal time, for all they need
is to be heated with damp cloth over
them when they are to be served. 1t
hardly seems necessary to tell again
how to make the chicken pie, yet there
may be someone who, having mislaid
the previous recipe, will be glad to
have it included in the present collec-
ton.
Chicken Pie
Select one large or two small. plump,
young, tender chickens. and have the
sinews drawn from the legs before the
feet are removed. SINCE, clean and
cut up the chicken. then cook the same
as a fricasee. Add an onion stuck with
two cloves. bay leaf and stalk of
celery. Line a deep dish with good
son well, lift the meat and remove
the large bones, cook down, and thick
en- the gravy slightly. Arrange the
meat in the pie, and few mushrooms,
put in as much gravy as needed, cover
with a top crust having a vent. and
bake for an hour and q half Cover
the crust if it browns too rapidly.
Duck and GibIet Pie
Clean and parboil duck until ten
der. lift and remove the large bones.
Line a dish with good pastry dough.
Take one pork tenderloin and cut into
small pieces. dust with pepper and
salt and lay in the bottom, then place
the duck pieces and the parboiled glib
lets cut in pieces. Usually set of
the duck Dust with pepper, salt, dot
with butter, sprinkle with grated on
ion. turn in q little of the thickened
water the duck was parboiled in, put
on the top crust. having vent in it,
and bake for an hour and a quarter
Cover so as not to let the curst brown
too rapidly.
Steak and Olive Pie
Select two pounds of tender steak
cut it in pieces two inches square, dust
with pepper and salt, and dip lightly in
flour Drain and remove the seeds
from a cupful and half of fresh oil
ives. Lay the steak in layer in the
bottom Of a st-lined dish. dot with
butter, and sprinkle with onion juice
then cover with layer of the olives
Continue until the dish is full. Turn
in a cupful and a half of strained and
seasoned tomato juice, put on the top
crust, and bake one hour in a medium
oven.
Oyster and Egg Pie
Scald a solid quart of oysters in
their own liquor for two minutes. Re-
move and drain. Put three hard boil
ed eggs through the ricer. Make a
rich and we'll seasoned cream sauce.
not too thick, and put the oysters
into it. Add little celery salt and the
juice of an onion, Put layer of the
oysters into a crust-lined dish, then a
layer of the egg, then oysters and SO
on until all are used. Pour in as much
of the sauce as is needed, and put on
the top crust. Bake for As minutes
This is a luncheon pie. which must be
eaten as soon as it is baked. as it does
not keep and is not good cold
Pork and Apple Pies
Chop three pounds of fresh pork
tenderloin into small pieces and season
with pepper, salt. juice of an onion
and a little powdered sage. Place the
pork in a crust lined pie dish. and dot
generously with butter. Cover the
meat with a layer of apple sauce. and
put on the crust. Bake 80 minutes.