156 THE HOME, FARM AND IH'SINKSS 



put in a cool place, and it will keep good several months in cold weather, 

 and it is good to make pies of at any time, with the addition of apples 

 chopped fine, and a little butter melted. For the remainder of the 

 tongues, make a brine in the following manner to a gallon of cold water 

 put a quart of rock salt, an ounce of saltpetre, quarter of a pound of sugar, 

 and couple of teaspoonfuls of blown salt. Put in the tongues, let them 

 remain in it a week, and then smoke them eight or ten days. 



CHICKEN PIE. Joint the chickens, which should be young and tender. 

 Boil them in just sufficient water to cover them. When nearly tender 

 take them out of the liquor, and lay them in a deep pudding-dish, lined 

 with pie-crust. To each layer of chicken, put three or four slices of pork, 

 add a little of the liquor in which they were boiled, and a couple of ounces 

 of butter cut into small pieces sprinkle a little flour over the whole, cover 

 it with nice pie crust, and ornament the top with some of your pas- 

 try. Bake it in a quick oven one hour. 



BEEF AND MUTTON PIE, Take tender meat, pound it out thin, and broil 

 it ten minutes then cut off the bony and gristly parts, season it highly 

 with salt and pepper, butter it, and cut it into small pieces. Line a pud- 

 ding dish with pastry, put in the meat, and to each layer add a teaspoon- 

 ful of tomato ketchup, together with a tablespoonful of water sprinkle 

 over flour, and cover it with pie crust, and ornament as you please with 

 pastry. Cold roast or boiled beef and mutton make a good pie, by cutting 

 them into bits, and seasoning them highly with salt and pepper. Put 

 them into a pie dish, turn a little melted butter over them, or gravy, and 

 pour in water till you can just see it at the top. 



CHICKEN AND VEAL POT PIE. If the pie is to be made of chickens, joint 

 them boil the meat until about half done. Take the meat out of the 

 liquor in which it was boiled, and put it in a pot, with a layer of crust to 

 each layer of meat, having a layer of crust on the top. The meat should 

 be seasoned with salt and pepper cover the whole with the boiled meat 

 liquor. If you wish to have the crust brown, keep the pot covered with 

 a heated bake pan lid. Keep a tea kettle of boiling water to turn in as 

 the water boils away cold water makes the crust heavy. The crust for 

 the pie is good like that made for fruit pies, with less shortening, but 

 raised pie crust is generally preferred to any other. It is made in the fol- 

 lowing manner mix together three pints of flour, a teacupful of melted 

 butter, a teaspoonful of salt, then turn in half a teacupful of yeast add 

 cold water to make it sufficiently stiff to roll out. Set it in a warm place 

 to rise, which will take seven or eight hours, unless brewers' yeast is used* 

 When risen, roll it out and cut it into small cakes. Potato pie crust is 



