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Pastry or Crust. —If for 1 chicken in a 2 quart basin, or pie dish, use-1 pt. of flour with 1 tea-spoonful of baking powder, and 1 table-spoonful of lard, and a little salt. For a 4 quart or 6 quart dish double the amount of all the articles, and if half butter is used, it will be nicer and require a little less: salt. It is designed to have a light, but thick crust when baked. Put the chicken, with its gravy, enough to nicely cover it, into the dish, without a bottom crust; but roll out the pastry of such a thickness as to just cover the dish, nicely, cut a few fancy slits through the top, to allow the steam to escape, and place in the oven at once, and bake about 30 minutes, or long enough to cook the crust nicely. Serve hot, with mashed potatoes, made rich with milk and butter, or cream, if you have it. Some put potatoes in the pie, but it is out of fashion^ and, thank the Lord, there is one fashion, at least, which is conducive to health, as water-soaked potatoes are not.
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