SUNDAY.

Evening Post, Volume CXXVI, Issue 89, 12 October 1938, Page 19

SUNDAY.

Celery Soup Chicken Pie.

Baked Carrots, Jacketed Potatoes, Passionfruit Marshmallow Dessert.

Chicken Pie.—l chicken or a boiling •fowl, about 3 cups'veal stock or water, 3 tablespoons flour, 1 tablespoon chopped parsley, salt, pepper, cayenne, short or flaky pastry.

Cut chicken into neat pieces. Roll well into the seasoued flour. Place in piedish or casserole. Cover chicken with boiling stock or water. Place lid on casserole or cover dish with damp greaseproof paper. Bake In a moderate oven. Time 1 to 3 hours, according to age, till-chicken is tender. Remove paper or lid. Add parsley and extra seasoning if required. Place small cup in centre of dish. Cover quickly with pastry, putting a double edging round the outside. of the dish. Bake in a moderate oven if using short pastry or quick oven for flaky pasti-y. Time 30 to 40 minutes for pastry. Serve with or without bacon rolls. .

Rabbit may be substituted for chicken. '

Baked Carrots. —Try carrots this way for "a change: 2 cups peeled and shredded carrots, £ cup chopped onion, 2 tablespoons butter, 1 teaspoon sugar, 3 teaspoon salt, i cup water or stock.

Melt butter in a frying pan and cook onions until lightly brown. Add carrots and cook 3 minutes. Place these ingredients in a casserole, sprinkle with salt .and sugar, and pour over the water or stock. Cover the dish and bake carrots in a moderate oven until tender. ,