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CHICKEN PIE

Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours.

Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or until tender. Add ½ tablespoon salt, ¼ teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with little cold water. Boil 3 minutes. Pour all into dish and cover with pastry. Bake 20 minutes in a moderate oven.

PASTRY

Sift together 1 cup flour, 2 teaspoons Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie.

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