PICKLED CHICKEN.— Boil 4 chickens till meat falls from bones. Put the meat in a stone jar and pour over 3 qts. of cold cider- vinega✪ Pickled Chickenr and 1^ pts. water, in which the chicken was boiled. Add spices and let stand 2 days. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN PIE. — Line a deep biscuit pan with pastry made as follows: 1 part ice cold water and 1 part of thick, sour cream, with 1 teaspoon soda and 2 of cream of tartar to 1 qt. of flour; bone the chicken and distribute white and dark meat evenly over crust, sprinkle rolled crackers✪ Chicken Pie ^ inch deep in depth over meat when pan is half filled. Simmer broth to a good strength, thicken and season as for gravy; pour in pan enough to nearly cover sec- ond layer of meat; leave opening in top of crust for escape of steam; bake 40 minutes. — Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111. VARIATION I. — Cut the chicken in pieces and boil nearly tender, make a rich crust with an egg or two to make it light. COOK COUNTY COOK BOOK 279 Season with the chicken and have slices of ham with pepper and salt, mace, nutmeg, and cayenne. Put them in layers; first the ham, chicken for meat balls and hard-boiled eggs in layers. Make a gravy of knuckle of mutton bones seasoned with herbs, onions, pepper, etc. Pour it over the contents of the pie and cover with paste. Bake 1 hr.— Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. VARIATION II. — To make a medium-sized pie requires 1 good-sized chicken, which should be carefully dressed, then boiled in water sufficient to cover it, until thoroughly done and add a little salt and a very little pepper. When so well done that meat will slip from bones, take bird out of the kettle, remove the, meat, break it into pieces as large as the two fingers. The kettle with the gravy has meanwhile been boiling, and should continue to boil un- til nearly all the water is absorbed. When water is boiled out, put broken up chicken into the kettle and allow it to cook, watching it very closely that it does not burn, stirring frequently. In this way it gets the delicious browned taste that add so much to this dish. Prepare a crust in same way as ordinary puff paste is made. Line a deep pan with the paste, break an tgg into the dish and thoroughly wet the inside of the crust. Place the chicken in, then put a top crust on, leaving a hole in the top so as to keep moist by adding liquor in which there is butter. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. VARIATION III.— Boil the chicken until tender, having first put in 2 medium-sized potatoes and 2 large onions, sliced very thin, pepper and salt, or any seasoning one may wish; thicken gravy nicely with a little flour and water, having enough to cover chick- en; now pour all into granite pan, until crust is prepared. Make a pie crust J^ an inch thick, and not too rich. This pie will bake in quick oven from 20 minutes to J^ hr. — Mrs. A. L. Martin, 3321 S. State St., Chicago, 111. ✪ Chicken Pie

AI-modernized reading of the original text

PICKLED CHICKEN.— Boil 4 chickens till meat falls from bones. Put the meat in a stone jar and pour over 3 qts. of cold cider- vinegar and 1^ pts. water, in which the chicken was boiled. Add spices and let stand 2 days. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN PIE. — Line a deep biscuit pan with pastry made as follows: 1 part ice cold water and 1 part of thick, sour cream, with 1 teaspoon soda and 2 of cream of tartar to 1 qt. of flour; bone the chicken and distribute white and dark meat evenly over crust, sprinkle rolled crackers ^ inch deep in depth over meat when pan is half filled. Simmer broth to a good strength, thicken and season as for gravy; pour in pan enough to nearly cover second layer of meat; leave opening in top of crust for escape of steam; bake 40 minutes. — Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111. VARIATION I. — Cut the chicken in pieces and boil nearly tender, make a rich crust with an egg or two to make it light. Season with the chicken and have slices of ham with pepper and salt, mace, nutmeg, and cayenne. Put them in layers; first the ham, chicken for meat balls and hard-boiled eggs in layers. Make a gravy of knuckle of mutton bones seasoned with herbs, onions, pepper, etc. Pour it over the contents of the pie and cover with paste. Bake 1 hr.— Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. VARIATION II. — To make a medium-sized pie requires 1 good-sized chicken, which should be carefully dressed, then boiled in water sufficient to cover it, until thoroughly done and add a little salt and a very little pepper. When so well done that meat will slip from bones, take bird out of the kettle, remove the, meat, break it into pieces as large as the two fingers. The kettle with the gravy has meanwhile been boiling, and should continue to boil until nearly all the water is absorbed. When water is boiled out, put broken up chicken into the kettle and allow it to cook, watching it very closely that it does not burn, stirring frequently. In this way it gets the delicious browned taste that add so much to this dish. Prepare a crust in same way as ordinary puff paste is made. Line a deep pan with the paste, break an egg into the dish and thoroughly wet the inside of the crust. Place the chicken in, then put a top crust on, leaving a hole in the top so as to keep moist by adding liquor in which there is butter. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. VARIATION III.— Boil the chicken until tender, having first put in 2 medium-sized potatoes and 2 large onions, sliced very thin, pepper and salt, or any seasoning one may wish; thicken gravy nicely with a little flour and water, having enough to cover chicken; now pour all into granite pan, until crust is prepared. Make a pie crust J^ an inch thick, and not too rich. This pie will bake in quick oven from 20 minutes to J^ hr. — Mrs. A. L. Martin, 3321 S. State St., Chicago, 111.

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