The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamums, quarter of an oz. of cayenne pepper, the same quantity of cinnamon and cummin seed. Pound the whole well together, sift and put them in a bottle. 31. _Chicken Pie._ Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the liquor that they were boiled in, three or four slices of pork and a small piece of butter, sprinkle flour over the whole. Cover it with a nice pie crust, ornament it with pastry cut in narrow strips. Bake it an hour and a quarter. 32. _Beef and Mutton Pie._ Take meat that is tender, pound it out thin, and boil it ten minutes. Take it up, cut off the bony and gristly parts, season the meat highly with pepper and salt, butter it, and cut it in narrow strips. Line a deep dish, with piecrust, put in the meat, and to each layer, put a tea spoonful of tomato catsup, and a table spoonful of water, sprinkle flour over the whole, and cover it with piecrust, ornament it as you please with pastry. Cold roast, or boiled beef and mutton, cut in bits, and seasoned highly with salt and pepper, make a nice pie, put them in a dish, and turn a little melted butter over them, pour on water till you can just see it at the top. 33. _Chicken and Veal Pot Pie._ Boil the meat until about half done, if chickens they should be jointed. Take up the meat, and put it in a pot with a layer of crust, to each layer of meat; have a layer of crust on the top, cover the whole with the liquor the meat was boiled in. Keep a tea kettle of boiling water, to turn in when the water boils away, (cold water makes the crust