The New century cook book

Chicken or Veal Pie. Cut cold turkey, duck, chicken or veal from the bones, slice two or three potatoes and put on to stew in the gravy left over or in stock, with little pepper and salt; make a nice, rich pastry, have a baking pan or dish that can send to table, line it with the New Century Cook Book. pastry, break the white of an egg into it (drop the yolk into cup to use later) and rub it all over the bottom and sides, leaving it in; this will keep the gravy from soaking into the bottom crust; put in layer of meat, some of the stewed potatoes and few little pieces of pastry; then more meat and potatoes, till pan is full enough; put on top a few pieces butter, a little sprinkle of flour, a little salt, some chopped parsley, all the gravy and enough milk to almost fill the pan; put on top crust, having first wet the edges of the paste so that the top will stick, press it firmly all around the edges and cut two or three slits in the top crust large enough to pour more milk in, if needed; roll out a piece of pastry and cut two strips about two inches wide, four or five inches long, cut each one into three narrow strips and plat a three-plat " and lay on the top of the pie (midway between the centre and the edge); then take the yolk of the egg to mix with a tablespoonful of water, and with a little cloth brush the whole top of the pie, to make it brown nicely; pour the rest into the pie; bake at least one-half hour in an oven not too hot; if gravy seems to have cooked up, pour in some more hot milk, or a little water or stock. Mrs. Geo. M. Dugan. Rice Chicken Pie. Boil a quart of rice, add three well beaten eggs, butter, pepper and salt; stir this well. Season your chickens with butter, onions, mace, pepper and salt; put them into a saucepan and let them boil till tender; then line your dish with the rice, put a layer of chicken, then a layer of rice until the dish is filled. Cover with a thick layer of rice. Be sure and have plenty of gravy with your chicken and bake for three-quarters of an hour. Mrs. Robertson. Creamed Chicken. Two cups of cold cooked chicken. Cut in pieces and cook in the following sauce: Two tablespoons of butter, two tablespoons of flour, one cup chicken stock, one-half cup cream, one-quarter teaspoon of salt, dash of pepper, one-quarter teaspoon of celery salt. Very nice for lunch, served on half of a biscuit. Mrs. H. N. Mudge. Creamed Chicken, One chicken of four and one-half pounds, four sweetbreads and one can of mushrooms. Boil chicken and sweet- New Century Cook Book. breads, and when cold put up as for salad. In a saucepan put four coffee cups or one quart cream; in another four large tablespoons butter and five even ones of flour; stir until melted, then pour on the hot cream, stirring until thickened. Flavor with a small half of a grated onion and a very little grated nutmeg; season highly with black and red pepper. Put chicken and ingredients together with sweetbreads and mushrooms in a baking pan, cover with bread crumbs and pieces of butter and bake twenty minutes. Mrs. A. J. White. Pressed Chicken.