Ida Satterlee.
CHICKEN PIE.
Two chickens, jointed small; cook them tender; season with butter, salt and pepper; thicken the gravy with flour. Make a crust as for soda biscuit; line the sides of pie dish with crust, half an inch thick; fill the dish with the chicken and gravy; cover with crust; bake half hour.
CHICKEN POT PIE.
Two large chickens, jointed and boiled in two quarts of water; add a few slices of salt pork; season. When nearly cooked, add a crust made of one quart flour, four teaspoons baking powder, one saltspoon salt; stir in a stiff batter with water; drop into the kettle while boiling; cover close and cook twenty-five minutes.
Ellen.
SMOTHERED CHICKEN.
Open the chicken as for boiling; put into dripping-pan, with a little water; season with butter, pepper and salt; cover with another pan and cook until done; take off cover and brown them. Make a gravy in dripping-pan of milk and browned flour; pour over chicken.