1 spoonful butter.
Yolks of 2 hard-boiled eggs.
1 grated nutmeg and other spices to the taste.
Stir well and pour in a pan lined with a paste.—Mrs. A. C.
Chicken Pie.
Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake.—Mrs. Col. W.
Chicken Pudding.
Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed.
Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour.—Mrs. A. B.