dissolve the gelatine in this, and when the pie is done pour this
gravy into it through a small funnel inserted in the opening in the
top. The pie should not be cut until it is cold. This is nice for
picnics.



CHICKEN PIE. MRS. M. A. MOORHEAD.

Stew the chicken until tender. Line a pan with crust made as you
would baking powder biscuit. Alternate a layer of chicken and pieces
of the crust until the pan is filled; add a little salt and pepper to
each layer; fill with the broth in which the chicken was cooked; bake
until the crust is done. If you bake the bottom crust before filling,
it will only be necessary to bake until the top crust is done. A layer
of stewed chicken and a layer of oysters make a delicious pie. Use
the same crust.



DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.

Stew chicken and make a rich gravy with milk or cream. Pour off a
part into a separate vessel and thin with water; let it boil, then
drop in dumplings made with this proportion: One quart flour, a
little salt, one egg, two teaspoonfuls baking powder, and milk to make
a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They
must be perfectly dry inside when done. Serve with the chicken.