THE HOME.

Globe, Volume XXIII, Issue 2237, 29 April 1881, Page 3

THE HOME.

Jugged Haeh.—Cut the hare in pieces, and lay it in a stone jar • grate a Spanish onion, or chop it very fine ; have ready a muslin bag, with all kinds of seasoning, hot peppers, sage, thyme, and round peppers ; put all the blood in a pint and balf basin, fill up with water, and mix as much flour with this as will make it the thickness of good cream ; put all into the jar, adding Worcester sauce and salt, a wineglass of port wine if liked, put a plate on the mouth of jar, and tie tightly down ; have water in a pan, put in the jar, and let it stew gently for throe hours by the side of a good fire. A hare requires an extra amount of seasoning. —Hateead. To Make a Chicken Pie. —Faith Rochester writes A friend who makes delicious chicken pie gives mo her receipt: Out up or disjoint the chickens —two for a pie in a sixquart pan—into small parts. Cover with water, rather more (ban enough to cover the pieces as they lie in the kettle, as much gravy will be called for. Stew until tender, or from one to two hours. When done, take up the meat and make a gravy in the kettle by adding cream, or, in its absence, milk, with warm butter and flour well stirred together, and salt, pepper, or other seasoning, as preferred. There should be enough gravy to allow a bowlful to be taken out for the table and then leave enough to clearly fill the pie. Make a crust as for biscuit or short cake—a good cream short-cake is very nice, but bore is a good crust made with baking powder : One quart of sweet milk for wetting, threefourths of a cup of butter, softened for ehortening and four leaepoonfuls of baking powder for lightening —the latter mixed and eifted with the necessary quantity of flour which I cannot exactly give. Roll out half an inch thick and lino a six-quart milk can, put in the chickens evenly distributed, fill in with gravy, cover with the rest of the crust with a hole out in the middle. Bake in a rather hot oven from half to throe quarter* of an hour. Yon can toll when the crust is done by sticking a fork under the upper cruet and pullirg up some of the under cruet.