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Chicken Pudding

4 cups Five Roses flour 2 teaspoons (large) baking powder 1 cup shortening Salt to taste.

Shortening may be lard or butter, or half and half.

Wet and flour pudding cloth. Set in a deep dish to keep its shape. Put plate on bottom. Roll paste to thickness of about half an inch. Line cloth with it and fill paste with chicken cut small. Sprinkle with flour, pepper and salt to taste. Add a piece of butter the size of an egg. Tie up tight in cloth. Drop into boiling water, and keep boiling for 2 hours. When done take pudding out of cloth and set on platter. Cut a round piece out of top, fill with water boiled in, loosen up chicken and serve. Fit for a king. -Mrs. H. Haryett, Fort Stewart, Ont.