;;02 DR. CHASE'S RECIPES. 



Bake three-quarters of an hour, or even less if the apples become tender. It is 

 important that the apples should be well done, but not over-done. No pie in 

 which the apples are stewed beforehand can be compared with this in flavor. 



Chicken and Other BCeat Pies. — According to the number in the 

 family, 1, 2, or more, young and tender chickens, cut up, washed and put into 

 a stew-kettle, with water enough to nicely cover, and a very little salt, and stew 

 till perfectly done, and if pork or small pieces of any cold meats are to be used, 

 stew also with the chicken; when entirely tender, rub a spoon or two of flour 

 smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to 

 taste. Set back on the stove to keep hot while you make the pastry or crust. 



Pastry or Crust.— If for 1 chicken in a 2 quart basin, or pie dish, use 

 1 pt. of flour with 1 tea-spoonful of baking powder, and 1 table-spoonful of 

 lard, and a little salt. For a 4 quart or 6 quart dish double the amount of all 

 the articles, and if half butter is used, it will be nicer and require a little less 

 salt. It is designed to have a light, but thick crust when baked. Put the 

 chicken, with its gravy, enough to nicely cover it, into the dish, without a bot- 

 tom crust; but roll out the pastry of such a thickness as to just cover the dish 

 nicely, cut a few fancy slits through the top, to allow the steam to escape, and 

 place in the oven at once, and bake about 30 minutes, or long enough to cook 

 the crust nicely. Serve hot, with mashed potatoes, made rich with milk and 

 butter, or cream, if you have it. Some put potatoes in the pie, but it is out of 

 fashion, and, thank the Lord, there is one fashion, at least, which is conducive 

 to health, as water-soaked potatoes are not. 



Beefsteak, cold roast beef, veal, lamb, prairie hens, and other wild game, 

 may be treated in the same way, with like success; but prairie hens should have 

 the skin removed before cooking. Any meats not tender must be stewed ten- 

 der, or done, before putting into the pie dish, as you cannot depend on the 

 baking to cook the meats, it would spoil the crust. — Mrs. Catherine Baldwin, 

 Toledo, Ohio. 



Remarks. — Having had my office in this lady's house for about two years, 

 and boarded in the family most of the time, I am able to say, if you follow 

 these instructions, you will have no reason to complain. A closing, word, only, 

 milk, for wetting up pastry, as bread, makes them richer than water, hence use 

 is when you have it plenty, but do not make pastry too soft, but rather stiff. 



Chicken and Ham Pie. — Season sufficient slices of boiled ham, with 

 pepper and salt, if needed, and put a layer upon the paste, which should be % 

 inch thick; then a layer of chicken, which has been jointed and cooked till 

 tender, upon the ham, and also the yolks of some hard-boiled eggs, sliced; a 

 couple layers of each should properly fill the dish; putting in some gravy made 

 with water in which the chicken was boiled, adding, if liked, 3^ cup of toma- 

 toes to the gravy; cover with another crust, and bake only to bake the crust; 

 or it may be baked without the gravy, and I think this the better way, the 

 gravy being made to dip upon the pie, and mashed potatoes, with which it is to 

 be served. If no eggs and tomatoes, make it without, and still it will be ?eiy 

 nice, if the meats have been cooked teadw before putting into the pie. 



