The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-04-23
(Continued.)
MEAT PIES AND SIMILAR DISHES.

T~f'.' -T' (Contnued)
MEAT PIES AND SIMILAR DISHES.
Meat pies represent another method of combining -four with meat
They ordinarily fairly deep sides of which
may not be lined with dough The cooked meat cut into small
is poured the meat the dish covered with layer OF
dough- pies This especially the
the fancy individual dishes usually called ttes Occasionally
the pie covered with potato crust Which, case the meat put
chicken probably frequently pies any
of meat be used several kinds in combination Pork pies
time, and when well made are excellent
needed than otherwise and in such well the dish
with plate cook until the pie is nearly done then the plate
Drowned Many cooks insist piercing holes in the top crust of
meat pie directly it is taken from the oven
TCeUe O'clock Pie
This with shoulder of mutton boiled with carrot and
and put into baking Tie by mixing smoothly
mashed potatoes which tablespoonful of shortening has been
pie made of pound of meat will require small boiled potatoes
should be baked about twenty minutes hot oven Salt pepper
and other seasoning onion and carrot may be added to taste
Neat and Tomato Pie.
o either u od beef o cold mn va" I t a are sed peei
and slice Them canned drain off the liquid Place layer of to-
dredge pepper salt; repeat nearly full
then put in an extra layer of tomato and the whole with layer
small it be eped OUT boiled potatoes other suitable
vegetables few oysters mushrooms improve espec
ally when beef used The pie will half
hour to an hour according to its size and the heat of the
Meat and PASTRY Rolls
Small quantities of cold ham chicken other meat be ut
LIKED these The should chopped hne well
ed with enough savoy butter to make shape and formed
into rolls about the size of finger short dough made say
pint -four tabespOonfuls of lard, easpoonu of baking
salt and milk enough mix should be rolled thin cut into
strips and folded about the rolls being taken to keep the
shape regular baked quick until they
are delicate brown color and served hot
kind chopped meat be used in these and the
quantity hand small be mixed with potato or cooked rice
This filling should be seasoned to taste with salt and pepper onion
reshe and laid pieces of short biscuit doug
The edges of the dough should be mOened with white of the
dough then folded the meat and its edges pnched closely to
gher If desired the tops of the uInovers may be brushed over witt
before placed the About half
baking hot required Serving with brown se
, p 39) increases the flavor and mosens the crust
MATERIALS.
Macaron cooked with chopped hash made of and pOta
toes crOquettes OF meat and som
sarcy materials like bread crumbs cracker dust OF rice are ONE
familiar examples combined with starchy materials Pa
States this character and easily made When there is soup
soup stock hand it can be well used in the piaf
10 cun Of rice "a cup Of tomatoes sewed and strained
. stock broth, 3 tablespoonful of butter
q Cook with the stock in double boiler unit
the rice tender removing after the rice is cooked er
is too much liquid and stir it in with fork to pr
the from being broken little casup or Ch sauce VIII
water enough to make be substituted fo
the tomatoes may border with meat or serve
separately place vegetable may make the main dish
y meal, as it is sayory and reasonably nutritious
pound chopped veal IA pound soaked bread crumbs abl
spoonus savoy fat butter teaspoonfu chopped onion
- IteaspOOnfuls salt. Dash of pepper.
Mix all ingredients except the butter fat and shape n
Melt baking pan and brown the ca
the should be covered thu
., the heat may be retained to soften the meat
provides good way of using the remnants of
roast either of beef mutton The meat should be freed from
grse into small pieces slightly saed and put in
kettle water enough nearly it, 1t should simmer until
ready break in pieces when onions and potatoes peel
er ed available Cook until the potatoes done then hcken
liquor gravy with -four The stew may be aactyey served