Meat Pie
Beef, lamb, veal, or chicken may be used in this dish. A medium-sized chicken, or three pounds of the other meat, should be purchased. Cut the meat in pieces suitable for serving, dust it with salt and pepper, roll it in flour, and then fry until slightly browned in sufficient Snowdrift to keep it from sticking. Add a bit of bay-leaf, one and a half teaspoonfuls of salt and three cupfuls of boiling water, and simmer until tender, about two hours. Then remove the bay-leaf, add lemon juice to taste, and one and a half cupfuls of diced, raw potatoes. Stir in a cupful of cooked peas, diced string beans, or-with chicken-diced asparagus; thicken with a third cupful of flour creamed with three tablespoonfuls of Snowdrift, and bring to boiling-point. Transfer to an open casserole, or meat-pie dish, cover with biscuits made of flaky biscuit crust, set in a hot oven, 375 degrees F., and bake from twenty to twenty-five minutes.