Twentieth century home cook book

jelly mould. Have the liquor boiled down and pour a cupful over the meat. Put a weight on the top, having a plate that fits inside the mould, so that your meat is nicely covered before your weight is put on. If you want to make chicken salad, with white meat, use the dark for pressed chicken. In this case you will only need a half cup of liquor. An earthen mould is the best. — Mrs. Parkhurst, N. y. BAKED CHICKEN PIE. To make the crust, one and one-half pounds of butter to every pound of flour, and three teaspoonfuls of baking powder ; chop one-half of butter into the prepared flour until it is well mixed in ; add a little ice-cold water, and work it into a stiff dough ; roll it into a thin sheet, and spread on one-half of the remaining butter ; fold it up butter side in, and re-roll it ; then spread on all the butter ; fold again as before and roll out thin ; cut it the size required for the pie. Line the bottom and sides of a well-buttered earthen cake pan or pudding dish with the crust. Then to a large, tender chicken, add almost half a pound of salt pork. Have the pork chopped fine and lay on one layer of pork ; pepper it, using no salt, and cover with pieces of chicken ; then another layer of pork, and so on until the chicken is used up. Have three hard-boiled eggs chopped up and added with the chicken. Before laying on the top crust, place a few lumps of butter about the top and add water enough to make enough gravy as may be desired. Cut a star or other ornament on the top and bake for an hour in a slow oven. CREAMED CHICKEN. Pound the white flesh of a chicken to a pulp in a mortar, pass it through a sieve, again place into a mortar and work into it the yolks of four eggs, a little shallot and mix well. Butter a plain mould well, cut some truffles into shapes and arrange on the bottom and sides of mould, by making them stick on the butter. Then put in the pounded chicken, half fill the mould, tie a piece of paper over the top, and put the mould into a saucepan half full of hot water and steam one hour and a half. Serve hot with tomatoes. CHICKEN A LA REINE. Prepare a nice pair of chickens as for roasting. Dredge well with salt, pepper and flour. Cut three or four slices of pork and put half in the bot- torn of stewpan ; also two slices of carrot, one large onion cut fine. Stir the whole over the fire until it begins to color, and then put in the chickens, and lay rest of the pork over them. Put the saucepan in a hot oven for about twenty minutes, add white stock to half cover chickens, a bunch of sweet herbs ; dredge well with flour. Cover pan and return to the oven. Baste every few minutes and cook one hour, then turn over the chickens. Cook in all about two hours, and serve with Hollandaise sauce. FRENCH GIBLET PIE. Clean very nicely the giblets of four chickens. Put them into a stewpan with a sliced onion and a small bouquet of sweet herbs. Add little water ; cover the pan closely and let them stew until the giblets are tender. Then take them out and strain all the gravy from the seasoning articles. Make a rich paste, and roll it out into two sheets. With one sheet cover the sides and bottom of a deep dish. Put in the giblets — mixing among them a small quantity of boiled potatoes sliced, the chopped yolks of some hard-boiled eggs, and some bits of butter rolled in flour. Pour the gravy over the giblets. Cover the pie with the other sheet of paste, and notch the edges. Bake it brown, and serve hot. CHICKEN POT-PIE.