1 (3 1/2 to 4 lbs.) hen
2 tsp. salt, divided
2 cloves garlic
3 stalks celery, chopped
1 tsp. black pepper
Pastry (recipe follows)
1 green pepper, chopped

Place hen in a Dutch oven, and cover with water; add 1 teaspoon salt, garlic, and celery. Simmer until chicken is tender. (Add water, if needed as chicken cooks to maintain 2 1/2 cups liquid.) Remove chicken from broth; cool. Bone chicken and cut meat into small pieces. Strain broth, and reserve 2 1/2 cups; set aside.

Saute green pepper in butter. Layer half of chicken, egg, and green pepper in a greased 2 quart shallow casserole; repeat layers, and add reserved broth. Sprinkle with 1 teaspoon salt and black pepper. Cover with pastry strips arranged lattice fashion. Bake at 400 degrees for 35 to 40 minutes. Yield: 6 to 8 servings.

PASTRY:

2 c. all purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/4 c. shortening
3/4 c. milk

Combine flour, salt, and baking powder; cut in shortening. Stir in milk. Knead gently on floured board. Roll dough to 1/4 inch thickness and cut into 3/4 inch strips. Yield: pastry for a 2 quart shallow casserole.