Chicken Pot Pie

Cut up a large fowl and half a pound of salt pork, cover with boiling water. When it comes to a boil skim and simmer slowly till tender. Season with pepper, the pork will salt it sufficiently. Make a rich biscuit crust, roll out, cut in oblong pieces and drop into the boiling chicken, cover closely and boil thirty minutes. If the cover is removed before the crust is done it will be heavy. Put the chicken and crust on a platter, thicken the gravy and pour over it.

Note—Veal or lamb may be substituted for the chicken.

Creamed Chicken

Select tender fowls, dress and joint them, place in baking pan, LeRoy salt and pepper, cover with rich sweet milk and bake in a moderate oven about an hour. When the milk is cooked away the chicken will be done. Excellent.


Drawn butter-Two teaspoonfuls of flour, one and one-half ounce of butter, one teacupful of hot water or milk, a little LeRoy salt, put the flour and salt in a bowl, and add a little at a time of the water or milk, working it very smooth as you go on, put into a tin cup or saucepan, and set in a vessel of boiling water. As it warms stir, and when it has boiled a minute or more, add the butter by degrees, stirring all the time until it is entirely melted and incorporated with the flour and water. Boil one minute. Mix with milk when used for puddings, with water for meats or fish.

Oyster Sauce

One pint of oysters, half a lemon, two tablespoonfuls of butter, one tablespoonful of flour, one teacupful of milk or cream, stew the oysters in their own liquor five minutes and add the milk. When this boils, strain the liquor and return to the saucepan, thicken with the flour after wetting with cold water, add the butter and the cayenne, boil one minute, squeeze in the lemon juice and stir thoroughly.

Mint Sauce For Roast Lamb

Two tablespoonfuls of green mint chopped fine, one tablespoonful powdered sugar, one-half a teaspoonful of cider vinegar, chop the mint, put the sugar and vinegar in a sauce boat, and stir in the mint. Let it stand in a cool place for fifteen minutes before sending to table.

Cranberry Sauce

Wash and pick one quart of cranberries and put into a saucepan with a teacupful of water. Stew slowly, stirring often until they are as thick as marmalade. They require crumbs and chicken with gravy, season with LeRoy salt, pepper and parsley. The yolks of two hard boiled eggs rubbed fine, added to the meat, mix well together, rolls in oval balls and fry.