Evening Republican, Volume 20, Number 276, Rensselaer, Jasper County, 17 November 1916 — CHICKEN PIE WORTH WHILE [ARTICLE]

CHICKEN PIE WORTH WHILE

Recipe That Has Been Long In Un and Can Be Recommended as Excellent.'

One chicken boned (reserve bone* to make stock), one-quarter pound bacon, one-half pound sausage, one or two hard-boiled eggs. Cut the chicken into Joints and place on bones with an onion, one or two peppercorns, a blade of mace, and a little Temon rind. Simmer for three or four hours. Pack chicken in layers In a pie-dish along with sausage, bacon, hard-boiled eggs and seasoning; half fill with the stock. Flaky pastry for covering: One-half pound flour, one-quarter pound butter, one-half teaspoonful baking powder, water, pinch of salt. Method: Mix flour and baking powder; add the butter cut in small pieces, and the salt Make Into a wtlfT pasbS Wlth ter. Form paste into a long piece; roll it out. _Fold in three equal pieces. Turn the paste round and repeat rolling and folding two and one-half times. Roll out paste a little larget than the pie-dish. Cut a strip off and line rim of pie-dish. Cover top with large piece. Make a hole in top for ventilation. Use scraps of paste to make a rose and leaves for decoration. Brush over with beaten egg. Bake in hot oven at first for half an hour. Then continue for one and one-half hours in a more moderate heat.