r--boil them in just
sufficient water to cover them. When nearly tender, take them out of the
liquor, and lay them in a deep pudding dish, lined with pie crust. To
each layer of chicken, put three or four slices of pork--add a little of
the liquor in which they were boiled, and a couple of ounces of butter,
cut into small pieces--sprinkle a little flour over the whole, cover it
with nice pie crust, and ornament the top with some of your pastry. Bake
it in a quick oven one hour.

36. _Beef and Mutton Pie._

Take tender meat, pound it out thin, and broil it ten minutes--then cut
off the bony and gristly parts, season it highly with salt and pepper,
butter it, and cut it into small pieces. Line a pudding dish with
pastry, put in the meat, and to each layer add a tea spoonful of tomato
catsup, together with a table spoonful of water--sprinkle over flour,
and cover it with pie crust, and ornament as you please with pastry.
Cold roast, or boiled beef, and mutton, make a good pie, by cutting them
into bits, and seasoning them highly with salt and pepper. Put them into
a pie dish, turn a little melted butter over them, or gravy, and pour in
water till you can just see it at the top.

37. _Chicken and Veal Pot Pie._

If the pie is to be made of chickens, joint them--boil the meat until
about half done. Take the meat out of the liquor in which it was boiled,
and put it in a pot, with a layer of crust to each layer of meat, having
a layer of crust on the top. The meat should be seasoned with salt and
pepper--cover the whole with the boiled meat liquor. If you wish to have
the crust brown, keep the pot covered with a heated bake pan lid. Keep a
tea kettle of boiling water to turn in as the water boils away--cold
water makes the crust heavy. The crust for the pie is good like that
made for fruit pies, with less shortening, but raised pie crust is
generally preferred to any other. It is made in the following
manner--mix together three pints of flour, a tea cup of melted butter, a
tea spoonful of salt, then turn in half a tea cup of yeast--add cold
water to make it sufficiently stiff to roll out. Set it in a warm place
to rise, which will take seven or eight hours, unless brewer's yeast is
used. When risen, roll it out, and cut it into small cakes. Potatoe pie
crust is very nice. To make it, boil eight or nine small potatoes, peel
and mash them fine, mix with them a piece of butter, of the size of a
hen's egg, a tea spoonful o