Miss Corson's practical American cookery and household management

and use it for the pie. To make the crust for the chicken-pie, mix together in a bowl, with a knife, a pound of flour, a teaspoonful of salt, two tablespoonfuls of butter, and just enough cold water to hold the flour together; put the paste, made in this way, upon a floured pastry-board, and roll it out about an inch thick ; then cut a quarter of a pound of good, firm butter in large slices, and lay them all over the paste, fold it together in such a way that the butter is enclosed in the paste, wrap the paste in a floured towel, and put it in a cool place for half an hour. At the end of half an hour, roll out the paste, cut a quarter of a pound of firm butter in large slices, lay them on the paste, fold it so as to enclose SIDE-DISHES (ENTRIES). 307 them, and, after wrapping it in a floured towel, keep it again in a cool place for half an hour. Then roll it out to the thickness of half an inch, fold it in three thicknesses, and roll it out again. If the butter breaks through the paste, again wrap it in a floured towel, and cool it for half an hour before rolling it out and using it for the pie. If the butter does not break through, roll and fold the paste again, and then use it to line a deep earthen dish. This pastry can be made for the upper crust, and a plainer one for the under part, if that is desirable. After the dish is lined with pastry, put the fried chicken and pork in, in layers ; pour over them sufficient gravy to moisten them ; cover them with a top crust, wetting the edges of the crust to make them adhere ; cut the top crust to permit the steam to escape from the pie while it is being baked ; brush it over with beaten egg, and bake it brown in a moderate oven. If any gravy is made in excess of what is used in the pie, heat it, and send it to table with the pie ; indeed, it is always advisable to have plenty of gravy to serve with the pie. CHICKEN CROQUETTES. Use cold roast or boiled chicken, chopped not too fine, three-quarters of a pound to a quarter of a pound, or half a can, of mushrooms cut in small dice. Put into a saucepan a teaspoonful of grated onion and a tablespoonful of butter, and let them begin to brown ; then stir in two heaping tablespoonfuls of flour, and half a pint of chickenbroth or water, or of water mixed with the liquor of the canned mushrooms ; then add the chopped chicken and mushrooms, a palatable seasoning of salt and pepper, and a glass of sherry or madeira ; stir the croquette mixture until it begins to boil ; then draw the saucepan to the side of the fire, and stir in the yolks of four raw eggs ; after the eggs are added, pour the croquette mixture upon an oiled dish, and cool it. After the croquette mixture is cold, fry the croquettes as follows: Have ready a deep bowl containing two eggs beaten smooth ; a large platter full of cracker-dust or fine bread-crumbs ; and, over the fire, a frying-kettle half full of fat ; wet the hands with cold water, form the croquettes like large corks, handling them very lightly and quickly; roll the croquettes in crumbs, then dip them in the beaten eggs, and again roll them in crumbs, and fry them golden Chicken CroQuettas.