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Chicken Pie

Sift Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons cornstarch with two level tablespoons of barley flour, add four tablespoons cream and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. into mixing bowl one-half cup of barley flour, one-quarter cup cornstarch, two and one-half teaspoons baking powder, one-quarter teaspoon salt; rub in finely one tablespoon each of lard and butter.

Add milk to make dough enough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish.