Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-08
DELICIOUS RECIPES

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| Making small amount of meat 20 a
| long way is problem for the housewife
In these keen October days. The family
| comes in from the biting autumn air with
| a good-sized appetite. and a service of roast
! or chops that causes the butchers bill to
mount well into the dollars sign seems
| hardly adequate. Offered In the form of
! PIE, much smaller quantity Is sufficient
| for just as many persons, and the crust
| forms wonderfully delicious accompani-
| ment
To be appetizing, however. crust must
| be prepared with as much care as for the
| ordinary sweet pie. and 1t should never be
| placed over the dish TO be baked until the
| meat Is thoroughly cooked. Four different
| kinds OF crust may be used on top of the
| pie.
Suet Paste.-Place two cups of -four sifted
| with one teaspoonful of baking powder, in
| mixing bowl. Add one cup of suet freed
| of skin. and chopped very fine and dredged
| with -four also one-half teaspoonful OF
| salt. Mix into rather firm dough with
| one cupful of ice water.
potato crust is made as follows: Boil
| and mash twelve sound white potatoes.
Add two tablespoonfuls of cold butter one
| half cupful of milk or cream and one tea
| spoonful of salt. With pastry flour make
| dough which can be rolled out.
Plain Crust.-Rub into three large table-
| spoonfuls of sifted -four one large table
| spoonful of cold butter, pinch of salt,
and mix with sufficient cold water to form
| stiff paste.
| Biscuit Dough.-Rub one tablespoonful of
| lard into quart of -four. Add one tea
! spoonful of salt. and then. slowly. one-haf
pint of milk and water mixed. stirring as
| you pour in the lidud until you have a
hard, almost dry dough- Put the dough.t'n
a Toured board and knead continuously for
fifteen minutes. After this beat it, folding
| continually, for at least twenty minutes.
| Roll out half an inch thick.
| For baking a meat pie a deep pudding
dish is most satisfactory. These come In
| fascinating blue and white ware as wei as
| the popular brown glazed porcelain ana
| can be sent to the table with or without
| a folded white napkin tied around them.
| Beefsteak Pie.--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 dash of pepper:
After removing the skin from a quarter OF
| a pound of suet, chop 1t fine, and add grad
| ually one cup of flour and pinch of salt,
| with sufficient ice water TO moisten. DO not
| allow the crust to become wet. knead Tor
| a moment and roll out in thin sheet TO
| cover the baking dish. The suet crust
| given above may be substituted TOT the
| one lust given. Now cover the meat Win
| gravy made from two cupfuls of hot Water
| thickened with tablespoonful of -four and
! one of butter. Cover with the crust ana
| bake for one and a quarter hours. rms is
| oae instance where 1t is better to bake the
! crust with the meat, as the steam rising
| from the gravy permeates the crust anu
| gives Ii a delicious flavor
| An Especially Fine Chicken Ple-Pre-
| mare the chicken for fricassee stew
| until tender. season well ana afalh Oh Giie
| gravy. Thicker the latter WITH 'a ann.
| snoonful of -four. Remove the bones from
| the chicken and add the meat TO the gravy
| Line a baking dish with the biscuit Dough
| given above. On this place part OF the
| chicken meat few Jumps OF butter dasn
| of napper and the same of salt, Slices of
| cold boiled egg can also be added to advanl-
| taee and cubes of potato. Pour over what
| ever of the gravy remains and cover with
| a
| size in the center. Brush the top with
| beaten egg and bake for three-quarters OF
| an hour. -
| veal into a stewpan with sufficient water
| to cover Add a tablespoonful of salt and
set on the fire to boil. Remove the scum as
| il rises to the top. AS soon as the meat is
| tender turn II out to cool. If thoroughly
| cooked the bones will 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 slices
| of sweet ham.
| Pork Pie-Cut two and half pounds of
the thick end of a loin of pork into three
| Inch slices. Place layer at the bottom of
| a baking dish. Add sprinkling from
| handful of parsley and onion chopped
finely. and a busting of pepper and salt
| The next layer of pork should have SIM
| liar seasoning, with an addition of little
| grated nutmeg. When the dish is full cover
| with a cupful of hot water and a spoonful
| or two OF catsup Place a tin cover over
| the dish and allow it to bake In the oven for
at least an hour and a half Basic occa-
| sionally and when the meat becomes tender
| remove from the stove and put on cover
of puff paste. Return to the oven and bake
until brown.
Pigeon Pie.-Stuff six pigeons with the
| following dressing: Take some of the inside
| OF q loaf of bread and let 1t stand In tepld
water for Just minute: Now squeeze dry
and hard with both hands. When the water
| Is quite pressed out season with salt and
| pepper, a bit of sage and teaspoonfu! of
| summer savory. Work well together. AS
| Joints with knife but do not separate
| them. Put in a stewpan, cover with
| water, allowing them to cook until ten
| der. Season with butter, salt and pep
| the stove to COOL Line the sides of a pud-
| ding dish with a rich puff paste. Add the
| meat In layers, alternating with slices of
| parboiled egg. Cover with paste and
| bake.
| A recipe which may be used for quail or
woodcock is the following; Clean half
| with one quart of water and remove the
scum 1t rises When tender add salt,
pepper. a bunch of minced parsley. one
/ onion and three cloves. Now cut up a
| quarter of a pound of salt pork in cubes
| and boil again with the birds. being sure
1 that al the meat Is immersed in water
| This should be placed in a pudding dish
| lined with thick crust. Pour over IL the
| gravy Drowned, and let 1t boil up. Stir in a
| piece of butter. cover with an upper crust
| and bake a golden brown
/ Pies Made from Cold Meat.-Tomato meat
| pie utilities the scraps left from veal, beef
! or lamb. Cover the bottom of q pudding
dish with bread crumbs. Chop cold meat
| very fine and place layer over the crumbs.
| followed by a layer of sliced tomatoes and
| seasoning of salt. pepper and butter Re-
| peat until the dish is full having bread
| crumbs for the top. Place bits of butter
| over 1t and bake one hour in a slow oven
| Roast Beef Pie.-Line pudding dish with
/ rich biscuit crust and fill with cold roast
! beef or cold steak left from some previous
| meal. Sprinkle over this layer pepper, salt
| bits of butter and few slices OF cold
| potato. Cover with paste having slit in
/ the center and bake half an hour.
Autumn Street Gown.