Elsa Ryan
CHICKEN PIE
Joint and prepare for boiling, two chickens, weighing three pounds each. Use water to cover and add sufficient water to keep them covered during period of cooking. When done, while hot, strip meat from bones with a silver knife and fork. Line a deep pudding dish with rich pie crust rolled a trifle thicker than for ordinary use; lay in the chicken, thicken and season the stock, boiling it down if there is too much; pour over the chicken and cover with top crust, leaving a round opening in center to allow steam to escape, and bake over a low flame two hours or more. Serve hot or cold.