ADVENTURES IN COOKING 81

CHICKEN PIES

Cook a good chicken in a small amount of water with seasoning until
bones are easily removed. Cut meat into small pieces. Put the broth on to
thicken by boiling. When cooked add the meat and cool. Make rich pie
crust with the chicken fat, or shortening, line large muffin pans, fill
34 full and top with crust. Bake the usual way.

This can be made ahead and kept in refrigerator. Warm when needed.

CHICKEN LIVER SNACKS
Rinse chicken liver in cold water. Cut in bite size pieces. Sprinkle with
salt and pepper. Cut slices of side bacon in halves, wrap each piece around
chicken liver, fasten with a tooth-pick. Bake in a hot oven (450 deg. F.)
until livers are cooked (about 20 minutes).

JELLIED CHICKEN

Dress, clean, and cut up 4-lb. chicken. Put in pan with 2 slices bacon. Cover
with boiling water, and cook slowly until meat falls from bones. When
half cooked add | tsp. salt.

Remove chicken from bones. Reduce stock. Strain and skim off fat.
Decorate bottom of mould with hard boiled eggs and pack in meat which
has been cut up. Sprinkle with salt and pepper. Pour on stock and place
away to set. | tbsp. of gelatine may be added to stock to make sure of it
setting.

SKILLET CHICKEN
Combine diced cooked chicken (available in glass jars at your food market),
cooked peas and carrots and mushroom soup. Heat thoroughly. Make drop
biscuit dough, add a little pimento if you wish. Drop in tablespoons over
hot mixture. Cover tightly and simmer 12 minutes.

To eliminate the odour from a knife which has been used to
cut onions cut through a raw potato.

A piece of charcoal placed in the refrigerator will keep the
refrigerator smelling sweet. The charcoal absorbs odors.