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HINTS TO HOUSEKEEPERS.
should be very nicely picked and washed, and the inside
wiped dry; put in each a small lump of butter, a little
salt, pepper and parsley; have the pot boiling, close
the chickens int he dough, pin them up in separate
cloths, and boil them three quarters of an hour; dish
them, and pour drawn butter over.
To Fricasee Chickens.
Cut up the chickens, and put them in a pot with just
water enough to cover them; let it boil half an hour;
have ready some thickening made of milk, flour, and
butter, seasoned with parsley, thyme, peper and salt;
let it boil for a few minutes longer, and when it is dished,
grate a little nutmeg over, if you like it. This is one of
the easiest, cheapest and best eays of cooking chicken.
Chicken Pie.
Cut up the chickens, and if they are old, boil them
fifteen minutes in a little water, which save to put in the
pie; make a paste like common pir crust, and put it round
your pan, or dish; lay in the chicken, dust flour over,
and put in butter, pepper, and salt; cover them with
water, roll out the top crust quite thick, and close the
pie round the edge; make an opening in the middle
with a knife, let it bake rather more than an hour.
Chicken pie is nearly as good warmed over as when
fresh.
Pot Pie.
Cut up two large chickens, grease your pot, or dutchoven,
with lard; roll out crust enough in two parts, to
go round it, but not to cover the bottom, or it will burn
before the pie is done. As you put the pieces of
chicken, strew in flour, salt and pepper; some pieces of
the crust rolled thin, and a few potatoes, cover this with
water, and put on a covering of paste, with a slit cut in

[Upper Margin] Bake 30 or 40 minutes-
1 qt of flour will make
a medium sized pie [/Upper Margin]

[Right Side Margin] dressing and all. Put in a few potatoes. gravy [to?] [/Right Side Margin]