The Union. [volume] (Georgetown, Del.) 1863-1866, 1863-12-04
Ghe 9tnusewife's department.

CRUST For RAISED PIEs-Boil water with
little fine lard, and an equal quantity of
fresh dripping, or of butter, but not much of
either. While hot, mix this with as much
-four as you will want, making the paste as
stiff as you can to be smooth, which you will
make it by good kneading and beating with
rolling pin. When quite smooth, put lump
into cloth, or under pan, to soak till near
ly cold. In raising paste it should be brought
to firm consistence, and Of sufficient thick
ness to hold the meat together it should
therefore not be too rich, and it is easier to
be worked if moderately warm than cold.-
The proper way to raise the crust is by pla-
cling the left hand on the lump of paste, and
with the right keep working ii up the back of
the hand, till all be of the proper shape and
thickness mould, or decanter may be
used. When worked into the desired form
the meat is then put into the pie, and, when
quite full, the lid is put on and fixed to the
wall or side; the top being ornamented with
some device, also made of paste. Before put
ting it in the oven glaze it all over with white
of egg. Those who have not a good hand at
raising crust may roll the paste of proper
thickness, and cut out the top and bottom Of
the pie then long piece for the sides then
cement the bottom to the sides with egg,
pinching both together put egg between the
edges of the paste to make it adhere to the
sides. Fill the pie, put on the cover, and
pinch it and the side crust together. The
same mode of uniting the paste is to be OBJ
served if the sides are pressed into thin
form, in which the paste must be baked, after
it shall be filled and covered the tin should
be buttered, and carefully taken off when
done enough and as the form usually makes
the sides of lighter color than is proper, the
pie should be put into the oven again for one
quarter of an hour.
ASH CAKES AND Corn DoDGERs.-In an
article on Corn Bread writer in the New
York Tribune, says Perhaps the reason
why the use Of corn bread is going out o
y fashion in this region, which is the very cen
: tire of the great corn belt, may be found il
|
e served by cooks who were not born in corr
g growing country, and who seem incapable Q
IS learning that corn meal is not fit to eat in
n semi-raw state. If they make it into mus
h they only scald it. If they mix it into bread
n they insist upon its being done as soon as
is heated through. The fact is that corn mes
Of cannot be cooked too much-it seldom
W enough. The best corn bread we ever al
W was from meal well kneaded with nothin
d. but water and little salt, and then mad
Re into Jumps about the size and somewhat til
to shape of mans foot, and raked into til
y. embers just like potatoes to roast aud theI
90 allowed to remain and cook all night I'll
t, next best corn bread is the old style of join
$ ny-cake, mixed in the same way, and pate
= about three-quarters of an inch thick upon
N board and roasted before an exceedingly hi
m fire. The next best are the corn dodgers
" of the Southwest, mixed like the first, an
d baked in an iron bake-pan standing on h
st Goals, with hot Goals on the lid. Those do
ID gers are usually from two to four pound
ID weight, and when brought hot to the tab
ID are certainly good bread. They are oftt
eaten cold, but we cannot recommend the
a in that condition, except as being infinite
i'd better than the half-baked corn bread COZ
no mon at the North. All the improvements
u corn bread ever attempted by adding 9th
e. ingredients have failed, to our taste, to pr
y, duce an article equal to well-baked ash ca
= or corn dodger. Remember the three graz
70. secrets about making good corn bread-nev
fe to grind your meal very fine, always to ha
ng it fresh ground, and never fear baking it t
er much.
~ Mock TERRAPIN-A SUPPER DIsu.-Hi
a calfs liver; season, and fry brown. Ha
it, not very fne dust thickly with flour
teaspoon mixed mustard as much csyen
pepper as will lie on halfdime; two ha
eggs, chopped fine; lump of butter as lar
lai as an egg teacup of water. Let it boil
dis gether a minute or two. Cold veal will do
liver is nos liked.