Meat or Chicken Pie.
Make a dough as for baking powder biscuits. Have meat or chicken boiled tender. Line bake pan with dough to within an inch from the bottom, lay meats or chicken in, add some gravy, butter, salt and pepper. Cover with crust of dough, and bake about 30 minutes.—Mrs. Edw. J. Keuer.
Chicken Shortcake.
Make a good shortcake, when baked split it open and spread it with a liberal layer of hot fricasseed chicken from which the bones have been removed. Place the other half of the shortcake on top and pour over it a liberal amount of the chicken gravy. Serve upon a deep platter or in a big vegetable dish. The shortcake should be well moistened with the gravy.—Mrs. E. S. Berndt.
Chicken a La King.
Heat 2 tablespoons butter, add 1 green pepper chopped fine; cook slowly 3 minutes, add 1 tablespoon flour, rich cream enough to make sauce and 2 cups chopped chicken. Heat thoroughly.—Helen Lindau.
Duck and Rice.
Select a fat duck, cut it in neat pieces and put to boil with 2 quarts water, 1 onion sliced thin, 3 sliced tomatoes, a bit of garlic, 1 yellow pepper chopped fine, and salt to taste. When about half done add 1 tea cup rice and let boil as nearly dry as possible. Very good.—Mrs. Albrecht.
Ducklings, Indian Style.
Chop very fine 2 onions and 1 clove of garlic and fry slowly in 2 tablespoons of butter until brown; add 1 desertspoon of curry powder and 2 minutes later 1 pound of raw lean beef chopped fine. Draw to one side of fire and cook slowly for 15 minutes, stirring well. Let cool and stuff 2 ducks which have been cleaned and wiped. Fasten into shape, for roasting brush them over with chutney sauce and put in a hot oven. In 15
