The Topeka state journal., 1905-10-21

butter, one-half eupful OF milk or cream I
and one teaspoonful Of salt with pas
try flour, make dough which can be I
rolled out.
plain crust-Rub into three large ta-
blespoonfuls of sifted -four one large /
tablespoonful Of cold butter, a pinch of
salt, and mix with sufficient cold water /
to form q stiff paste.
Biscuit dough-Rub one tablespoonful
of lard into one quart Of -four. Add
one teaspoonful of salt, and then, slow
", One-hah pint Of milk and water
mixed, stirring as you pour in the LIQUID
until you have a hard. almost dry
dough. Put the dough on a Toured
board and knead continuously for If
teen minutes. After this beat it, folding
continually. for at least twenty min
utes. Roll out half an inch thick
For baking meat pie a deep pud-
ding dish is most satisfactory. These
come in fascinating blue and white
ware, as well as the popular brown
glazed porcelain, and can be sent to
the table with or without a folded white
napkin tied around them.
Beefsteak Die-Cut two pounds of
round steak into cubes an inch square,
and place in the baking dish with one
tablespoonful of chopped parsley. one
chopped onion, a teaspoonful of salt and
a dash of pepper. After removing the
skin from a quarter Of q pound of suet
chop it fine, and add gradually one cup
OF -four and a pinch Of salt, with suf-
allow the crust to become wet Knead
for a moment, and roll out in a thin
sheet to cover the baking Hish The
suet crust given above may be substi-
tuted for the one Just given. Now
cover the meat with a gravy made from
two cupfuls of hot water thickened with
a tablespoonful Of -four and one of but
| ter. Cover with the crust and bake for
one and a quarter hours. This is one
/ instance where it is better to bake the
{ q q q G no rNoa f-f-
from the gravy permeates the crust and
gives it a delicious flavor.
An Especially Fine Chicken Pie
/ Prepare the chicken as for fricassee.
drain off the gravy. Thicken the latter
| with a tablespoonful of -four. Remove
the bones from the chicken, and add the
meat to the gravy. Line baking dish
with the biscuit dough given above.
On this place part Of the chicken meat,
a few Jumps Of butter, a dash of pep
per and the same of salt. Slices Of
cold boiled egg can also be added to
advantage, and cubes Of potato. Pour
over whatever of the gravy remains
and cover with the biscuit crust
making hole of good size in the cen
ter. Brush the top with beaten egg
and bake for three-quarters of an
| hour
Veal Pie-Put small pieces or slices
of veal into a stewpan with sufficient
water to cover. Add a tablespoonful
of salt and set on the fire to boil. Re
move the scum as il rises to the top.
As soon as the meat is tender, turn
it out to cool. If thoroughly cooked the
bones viii fall away from the meat
and they should be removed. Line the
baking dish with pie paste and put in
a layer of the parboiled meat. Season
with bits of butter and pepper and
dredge with flour until it looks white
Continue these layers until the dish is
nearly full. Now pour over it the
juice in which the meat was boiled
and put on the upper crust. Bake for
/ an hour. Corned pork. cut in slices,
may be cooked with the veal or even
Fslices of sweet ham,
Pork Pie-Cut two and a half
pounds of the thick end of a loin of
pork into three-inch slices. Place a
layer at the bottom of a baking dish.
Add sprinkling from a handful of
parsley and one onion chopped finely,
and dusting of pepper and salt. The
next layer of pork should have simi-
lar seasoning, with an addition of q
little grated nutmeg When the dish
is full, cover with a cupful Of hot wa
ter and spoonful or two of eatsup.
Place tin cover over the dish and
allow it to bake in the oven for at
least an hour and a half. Basic oc-
casionally and when the meat be-
comes tender remove from the stove
and put on a cover of puff paste. Re
turn to the oven and bake until
brown.
Pigeon Pie-stuf six pigeons with
the inside of loaf of bread and let it
stand in tepid water for just a. minute.
/ Now squeeze dry and hard with both
hands When the water is quite
pressed out season with salt and pep
per. bit of sage and a teaspDonful OF
Summer saVOTy- Work we'll together
AS soon as the pigeons are stuffed
( loosen the joints with d knife, but dc
not separate them tut IN a steWpan
cover with water, allowing them tC
cook until tender. Season with butter
salt and pepper, thicken the gravy
and remove from the stove to cool
Line the sides of pudding dish with
a rich puff paste. Add the meat ir
layers alternating with slices of haro
boiled egg. Cover with paste and
bake
A recipe which may be used for
quail or woOdcock is the following.
Clean half dozen birds well and split
them in half. Boil with one quart oi
water and remove the scum as il
rises When tender, add salt, pepper
a bunch of minced parsley, one onion
and three cloves. Now cut up quarter
of a pound of salt pork in cubes and
boil again with the birds, being sure
that all the meat is immersed in wa
ter This should be placed in a pud,
ding dish lined with a thick crust
Pour over it the gravy Drowned ane
let it boil up. Stir IN piece OF but
ter, cover with an upper crust and
bake a golden brown.
Pies made from Cold Meat--Tomatc
meat pie utilizes the scraps left from
veal, beef or lamb. Cover the bottom
of pudding dish with bread crumbs
Chop cold meat very fine and place Z
layer over the crumbs, followed by 8
layer of sliced tomatoes and a season
ing of salt, pepper and butter Re
peat until the dish is full having
bread crumbs for the top Place bit.
of butter over it and bake one hour in
| a slow oven
Roast Beef Pie-Line a pudding
dish with a rich biscuit crust and fl
with cold roast beef or cold steak lef
from some previous meal. Sprinkle
over this layer pepper, salt, bits oi
butter and a few slices of cold potato
Cover with paste having slit in ths
center and bake half an hour