Wx TESTED HOUSEHOLD RECIPES iQ

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Deep Chicken Pie

A royal supper dish is this deep chicken pie, with its creamy sauce and thick baking-
powder crust.

Boil a fowl until it will almost fall from the bones, then separate into joints and neat
pieces. Season and arrange these in a deep baking dish.

Make a sauce as follows: rub three tablespoons butter or oleomargarine into 3 table-
spoons flour. When well blended, add 1 cup cream or milk, and 3 cups of the hot chicken
stock. Cook until smooth and thick and pour over the chicken in the deep dish.

The crust requires:

2 cups flour 1 lightly beaten egg
2 teaspoons baking powder 1 cup milk
1 teaspoon shortening

Mix well and spread, with a spoon, over the contents of the dish. Bake in a quick

Baked Ham

OAK a ham in water 12 hours. Wipe it dry, trim away any rusty pieces underneath
and cover it with a common crust of flour and water, to keep in the juices. Place
ham in a moderately heated oven and bake for nearly four hours. ‘Take off the crust and
skin and cover with bread crumbs and brown sugar and return to the oven to brown
the outside. Garnish the knuckle with a paper frill.

Delicate Beef Loaf

Cur the cold meat in small pieces, rather than put it through the mincer. Add to

the meat half its bulk of cold boiled rice, one egg, well beaten, seasoning of salt,
pepper, the grated rind of two lemons. Mould in a loaf, cover well with fine cracker
crumbs, and bake in a pan with a little sweet milk, with which it should be frequently
basted.

Jellied Tongue

Bou a good beef tongue until tender; remove it from the liquid, skin it carefully and
cut in thin slices.

For the jelly take:
1 quart liquid in which pepper V y
tongue was boiled salt a
2 tablespoons gelatine celery salt
a little cold water onion salt

2 hard boiled eggs

SOAK the gelatine for a few minutes in a very little cold water. Dissolve in the hot
liquid and season to taste with pepper and salt and celery and onion salts.

Slice the hard boiled eggs and arrange them in the bottom and around the edges

of your mould. Arrange the slices of tongue nicely and pour in the liquid. Put in a
cool place to set.

To serve, turn out on a flat dish and garnish with heart leaves of lettuce, gherkins,
olives or fresh parsley.

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