New Britain herald., 1923-11-19
BY SISTER MARY IF NOT TURKEY

de Resistance In some parts of New England chicken pie ran close second to fur- key for Thanksgiving dinner in the old days. Often both turkey and chicken pie were served at the same dinner. This seems out of place to us, but why not serve chicken pie in place of turkey? .
 While turkey is more or less tradi- tionaI with Thanksgiving, any extra roast or meat with an abundance of vegetables makes a satisfa ctory ,din- ner
 A fresh ham, boned and stuffed, is delicious substitute for turkey, and no one will sigh for the absent bird.
 ''Wery good thing is veal pies when you know the lady as made it" approved MT. Weller. So why not serve a veal and ham pie instead of turkey?
 Then there is crown of lamb or pork quite compatible with gala day, and of course roast goose or duck or guina hen. However, I pre- fer these for Christmas or New Years dinner. Keep the Thanksgiv- ing dinner simple and old-fashioned in it's menu. if you would express the original spirit of the day. Chicken Pie
 Two year-old chickens 1 small onion, sprigs parsley. 2 tablespoons salt. 1-2 teaspoon pepper. table spoons flour. cup cream. 2 table spoons butter, short crust, hard boiled .eggs (optionaD, l-2 pound mushrooms,
 Clean and disjoint chickens, Put in a kettle with onion, parsley and boiling water to completely cover. When chicken has cooked half an hour add salt and pepper. Remove from broth when tender and strain stock. There should be cups Melt butter, stir in flour and slowly add broth and cream, stirring constantly.
 Line deep bread pan with short biscuit dough rolled three-eights of an inch thick. Arrange chicken and hard boiled eggs cut in slices and mushrooms in the pan. Do not use the wings backbone or necks in the
 
 be cool. Add gravy to cover. Fit top crust over pie, pinch edges together and bake half an hour in hot oven.
 If large pan that has no table rack is used, pin a neatly folded nap kin around the nan before sending to the table.
 The crust is made as follows;
 Cl,i,.L cns bio T,..s,
 Four cups flour, 4 teaspoons baking powder l-2 cup butter and lard mix cd, | teaspoon salt, egg yolk, water to make a soft dough.
 Mix and sft flour, baking powder and salt Rub in shortening with tips of fingers. Beat yolk of egg slightly with i-2 cup water and cut into -four mixture. Add enough more water to make soft dough.
 Divide and roll on a well-f -foured board to S-s inch thickness. Line pan. Roll out top crust, Cut four wide gashes through the dough. These must be cut wide enough to allow for the rising of the dough. The steam must be allowed to escape from chicken pie while baking.
 Dampen the lower crust Of the pie and press the upper crust firmly against it. Roll and crimp the edge just as for ordinary pic. If a glazed crust is desired brush over with the white of the egg
 Veal and Ham Pic
 Two pounds lean veal. IA pouno ham, 2 hard boiled eggs. pair sweet. breads, 1 lemon, 1 tablespoon minced parsley, i-s teaspoon nutmeg, I tea. spoon powdered fine herbs" 1 tea spoon salt. i-4 teaspoon pepper stock, short crust.
 cut veal and ham into pieces tso inches square. Simmer in boiling water until tender. Bhncb and par boil sweetbreads. Cut in slices.
 Prepare a crust ss in preceding TO- cipe and line baking dish. Add meat drained from stock. Arrange veal and ham. eggs cut in slices and sweet breads in layers, seasoning with grat ed lemon rind. salt. pepper. nutmeg and fine herbs as each layer is added. Thicksn stock with flour and water stirred 10 E smooth paste and pour over meat. Pile the meat high in the center of the dish. Make hole tp the center Of the top crust and fit over pie. Press edges together and crimp. Bake half an hour in moderate oven. Veal and chirken are combined if