Buckeye cookery

sour milk, ‘ol ell ’Benten egos, half tea-spoon Hh (mixed in part of the flour), and flour enough to make as stiff as can be stirred with a spoon; or baking- powder and sweet milk may be used. Drop in by spoonfuls, cover tightly, and boil as above. A pot-pie may be made from a good boiling piece of beef; if too much grease arises skim off. 40 ; CHICKEN PIs. . Cut up two young chickens, place in hot water enough to cover, (as it boils away add more so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four or six quart pan with arich baking-powder or soda-biscuit dough quarter of an inch thick, put in part of the chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs or a few new potatoes in their season, season liquor in which the chickens were boiled, with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the ee center the size of a tea-cup. Keep adding the chicken-liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour i in a moderate oven. : ° Veal pies are similarly made, omitting eggs, and using two or three pounds veal to a quart of dough. Add to liquor left in pot _a table-spoon of butter mixed with flour to a paste; season with pepper and salt, for gravy, adding water if needed.—L. A. C. CHICKEN Pie wirH OysTERs. Boil the chicken—a year old is best—until tender, drain off liquor from a quart of oysters, boil, skim, line the sides of a dish with a rich crust, put. in a layer of chicken, then a layer of raw oysters, and repeat until dish is filled, seasoning each layer wich - pepper, salt, and bits of butter, and adding the oyster liquor and a part of the chicken liquor until the liquid is even with the top layer ; now cover loosely with a crust having an opening in the center to allow steam to escape. If the liquor cooks away, add - chicken gravy or hot water. , Bake forty minutes in a moderate oven. Make gravy by adding to chicken liquor left in pot (one quart or more) two tablespoons flour, rubbed smooth with two ‘POULTRY. — ; 279 | wa * | : tablespoons butter, and seasoned highly with pepper; let cook until « there is no raw taste of flour and salt to taste and serve. CHICKEN PUDDING. Dress and cut one chicken into small pieces, put it into a saucepan or kettle with a little water, season with salt and, pepper, let boil until it begins to grow tender, then take out and put into a three-quart pudding dish ; have ready one quart green corn grated or cut fine, to which add three eggs beaten light and one pint sweet milk; season with salt and pepper, and pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter and bake until done.—WMrs. A. Wilson, Rye, N. Y. | DRESSING FOR CHICKEN OR BEEF. Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily ; for ducks add onions chopped fine; if the bread-dressing is wanted too, it may be laid in the corner of the pan.—J/rs. Carrie Beck. | FRICASSEED CHICKEN. Cut up and put on to boil, skin side down, in a small cee of water, season with salt, pepper, and slices of an onion if likeds stew gently until tender, remove chicken, add a half pint cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two.or three minutes, add a little chopped parsley and serve. Or, first fry the chicken brown in a little hot lard, take out chicken,