Mock Cliicken Pie Pare and slice 1 qt potatoes and 3 onions, add 2 tablesp butter, and 1 teasp each sage and salt. Cook until tender in plenty water, then drain and put the liquid in a basin to keep hot. Put the potatoes and onions in a well buttered dish, slice 6 hard-boiled eggs✪ Mock Chicken Pie on top, moisten with a little of the potato liquid, cover with a rich biscuit dough, and bake. The potato water may be thickened with a little flour, and served with the pie. — [Miss E. I. B., Cal. Ham Pie Boil slice of lean, cured ham or shoulder about 1 hour. Line a buttered pan with biscuit dough, put in a layer of the cooked meat, season with pepper, scatter a few dumplings of the dough over the meat, pour over some of the water the ham was boiled in, then another layer of meat and dump- lings with some more of the meat liquor, and then break in as many eggs as you have people to serve, or as many as you can spare. Put on the top crust, bake, and when nearly done pour in about 1 pt sweet milk✪ Ham Pie, and finish baking. — i:Mrs. H. A. B., Mont. Baked Hash Take pieces of left-over cooked or roasted meat and pota- toes, chop coarsely, and season with salt, pepper and onion juice. Butter a pudding dish, cover the sides and bottom with bread crumbs, put in the meat and potatoes, add some left-over gravy, or hot butter✪ Baked Hash and water, cover with crumbs, dot with bits of butter, and bake about 2 0 minutes. If no cold boiled potatoes are at hand, chop some raw potatoes and onions, put in the pan with a little water, salt and pepper, cover, and simmer until done, then add the meat and pour into the pudding dish. — [A. G., Mass. India Curry with Rice Cut onions in rings and fry brown in butter; when brown take out the onions, and fry pieces of meat, fish, game> or PICKING AND CLEANING POULTRY 167 poultry in the same fat, adding a small piece of garlic, a little coriander seed, and 1 heaping teasp curry powder. Let simmer 1 minute, stirring all the time, then add a little hot water and let simmer 1 hour over a slow fire. Adding an apple cut in pieces is a great improvement. Put 1 cup rice over the fire with 3 qts water✪ India Curry with Rice, and when tender, drain through a colander. Pour a pt cold water over the rice in the colander, shake well, and when thoroughly drained, serve hot with the curry. The water that the rice was boiled in makes good starch for clothes, or with a little lemon juice and sugar makes a good drink for invalids. — £Capt. A. H., N. J. To Pick and Clean Poultry For market, dry picking is the best way — that is, pulling out the feathers immediately after killing, while the poultry is still warm, but for home consumption, the scalding method is the quicker and easier. After killing dip in scalding hot water and move about for a few minutes, then pick as quickly as possible. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth, to steam about 5 to 10 minutes, after which the feathers can be easily pulled. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper, or some burning alcohol. Wash thoroughly and dry, and then lay on several folds of paper, and clean at once. The quicker poultry is cleaned, the better, but it is best not to cook it until 2 4 hours after killing.

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Mock Chicken Pie Pare and slice 1 qt potatoes and 3 onions, add 2 tablesp butter, and 1 teasp each sage and salt. Cook until tender in plenty water, then drain and put the liquid in a basin to keep hot. Put the potatoes and onions in a well buttered dish, slice 6 hard-boiled eggs on top, moisten with a little of the potato liquid, cover with a rich biscuit dough, and bake. The potato water may be thickened with a little flour, and served with the pie. — [Miss E. I. B., Cal. Ham Pie Boil slice of lean, cured ham or shoulder about 1 hour. Line a buttered pan with biscuit dough, put in a layer of the cooked meat, season with pepper, scatter a few dumplings of the dough over the meat, pour over some of the water the ham was boiled in, then another layer of meat and dumplings with some more of the meat liquor, and then break in as many eggs as you have people to serve, or as many as you can spare. Put on the top crust, bake, and when nearly done pour in about 1 pt sweet milk, and finish baking. — i:Mrs. H. A. B., Mont. Baked Hash Take pieces of left-over cooked or roasted meat and potatoes, chop coarsely, and season with salt, pepper and onion juice. Butter a pudding dish, cover the sides and bottom with bread crumbs, put in the meat and potatoes, add some left-over gravy, or hot butter and water, cover with crumbs, dot with bits of butter, and bake about 2 0 minutes. If no cold boiled potatoes are at hand, chop some raw potatoes and onions, put in the pan with a little water, salt and pepper, cover, and simmer until done, then add the meat and pour into the pudding dish. — [A. G., Mass. India Curry with Rice Cut onions in rings and fry brown in butter; when brown take out the onions, and fry pieces of meat, fish, game, or PICKING AND CLEANING POULTRY 167 poultry in the same fat, adding a small piece of garlic, a little coriander seed, and 1 heaping teasp curry powder. Let simmer 1 minute, stirring all the time, then add a little hot water and let simmer 1 hour over a slow fire. Adding an apple cut in pieces is a great improvement. Put 1 cup rice over the fire with 3 qts water, and when tender, drain through a colander. Pour a pt cold water over the rice in the colander, shake well, and when thoroughly drained, serve hot with the curry. The water that the rice was boiled in makes good starch for clothes, or with a little lemon juice and sugar makes a good drink for invalids. — [Capt. A. H., N. J. To Pick and Clean Poultry For market, dry picking is the best way — that is, pulling out the feathers immediately after killing, while the poultry is still warm, but for home consumption, the scalding method is the quicker and easier. After killing dip in scalding hot water and move about for a few minutes, then pick as quickly as possible. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth, to steam about 5 to 10 minutes, after which the feathers can be easily pulled. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper, or some burning alcohol. Wash thoroughly and dry, and then lay on several folds of paper, and clean at once. The quicker poultry is cleaned, the better, but it is best not to cook it until 2 4 hours after killing.

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Mock Chicken PieHam PieBaked HashIndia Curry with Rice

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