gravy with two tablespoonfuls of flour, mixed smooth with a piece of
butter the size of an egg. Have ready nice light bread-dough, cut with
the top of a wine-glass about a half an inch thick; let them stand
half an hour and rise, then drop these into the boiling gravy. Put the
cover on the pot closely, wrap a cloth around it, in order that no
steam shall escape; and by no means allow the pot to cease boiling.
Boil three-quarters of an hour.

CHICKEN POT-PIE. No. 2.

This style of pot-pie was made more in our grandmother's day than now,
as most cooks consider that cooking crust so long destroys its spongy
lightness, and renders it too hard and dry.

Take a pair of fine fowls, cut them up, wash the pieces, and season
with pepper only. Make a light biscuit dough, and plenty of it, as it
is always much liked by the eaters of pot-pie. Roll out the dough not
very thin, and cut most of it into long squares. Butter the sides of a
pot, and line them with dough nearly to the top. Lay slices of cold
ham at the bottom of the pot, and then the pieces of fowl,
interspersed all through with squares of dough and potatoes, pared and
quartered. Pour in a quart of water. Cover the whole with a lid of
dough, having a slit in the centre, through which the gravy will
bubble up. Boil it steadily for two hours. Half an hour before you
take it up, put in through the hole in the centre of the crust some
bits of butter rolled in flour, to thicken the gravy. When done, put
the pie on a large dish, and pour the gravy over it.

You may intersperse it all through with cold ham.

A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of
beefsteak. A beefsteak, or some porksteaks (the lean only), greatly
improve a chicken pot-pie. If you use no ham, season with salt.

[Illustration: Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON;
Middle MARTHA WASHINGTON; Bottom left MRS JAMES MONROE; Bottom right
D. P. MADDISON]

CHICKEN STEWED WITH BISCUIT.

Take chickens, and make a fricassee; just before you are ready to dish
it up, have ready two baking-tins of rich soda or baking-powder
biscuits; take them from the oven hot, split them apart by breaking
them with your hands, lay them on a large meat platter, covering it,
then pour the hot chicken stew over all. Send to the table hot. This
is a much better way than boiling this kind of biscuit in the stew, as
you are more sure of its being always light.

CHICKEN DRESSED AS TERRA