Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-06-17
90 Table Talksoo
ny Jeannette Boyer. Home Service Dent.
Royal Milling Company
FOR YOUR cousin JACK

My recipe file is the only memory book
which l keep. but it's a dear rich one for
all OF thai
Perhaps one OF the most vivid memo
ries, an interesting one. too. comes
TO me when ! look at the card entitled
Mrs. Hills Cornish Pasties." That card
will be two years old this June, because
1t was that long & that Mrs. Hill gave
me the recipe.
Perhaps you don't know what Cornish
pasties are. Well. ! didn't either until I
went to Butte. Everyone who goes to
Butte always finds out and never for
gets. During my first day there. a house
wife looked at me teasingly and said:
Il bet / know something you don't
KNOW" When l begged her to tell me
what 1T was. she said triumphantly.
Cousin Jack pasties." She was right:
/ had never heard OF them.
So then I began research on Cousin
Jack pasties.
Cousin Jacks" / found out is what
the Cornish men are called, and the
women they say are all Cousin Jennies."
And a pasty is a sort of meat and veg
etable turnover which Cousin Jenaies
make for Cousin Jacks. which miners put
In their lunch pals: and which every one
likes almost better than other eco
nomical meat dish In the world.
Mrs. Hill was the Cornish woman who
made pasties at our Butte cooking school
0AAd SiIOWCQ DUC l1OW SIG QiQ III. f6TldpS
you would like to know too.
Mrs. HIPS Cornish pasties
Filling for IL Pasties
Three lbs. OF loin tips. flank steak or
skirting. cut very fine with some suet
added; IL large potatoes. raw, cut fine:
IL medium sized onions. cut fine; salt,
pepper. butter.
One inc " cups lard, u cup butter,
. cups Rex flour. | tsp. salt. water to
form dough.
Cut the shortening into the -four and
salt, work 1t In with finger tips. and add
enough water to make a stiff dough. Mrs.
Hill let's her dough stand in the ice O
over night. Cut the dough into IL parts
and round each part. Roll the rounds
into circles about six inches in diameter
and one-fourth inch thick.
Place alternate layers OF chopped meat.
potato and onion on circle OF dough.
Sprinkle with salt n pepper, add q
speck OF butter for flavor and 80 that
the pasty will be moist on the inside,
moisten halt the edge of the circle and
fold the pastry over the meat and veg
etables, pressing the dry and wet edges
OF the pastry together. making q turn
over. Roll the edge and crimp with the
thumb sc that the pastry is sealed
tightly.
Put two or three holes in the top 80
~AS oeS~AAA NcNoRC. 1tQIC I'll n
baking pan and bake in a hot oven, 400
F. for about IS minutes to an hour.
Since the meat and vegetables are raw,
the baking should not be too fast and
should be sufficiently long that the hll-
ing will be entirely done.
OF course scraps OF cooked meat and
vegetables could be used but the flavor is
not so fine. The meat may be ground
instead OF finely chopped. but again Mrs.
Hill does not consider the flavor SO good,
although she cuts it with a pairing knife
in very, very fine pieces.
The pasties are good hot or cold, but
! like them best hot and served with
brown gravy, or else a creamed vegetable.
When pasties are the main dish, one
would hardly want pie for dessert. Here
are three menu combinations which I've
found good.
Menu /
Cornish Pasties with Gravy
Glazed Carrots Cucumber Tomato Salad
Orange Charlotte
Menu II
Cornish Pasties
Mushrooms In Brown Gravy
Grilled Tomatoes Butterfly Salad
Ice o Pudding
Menu III
Cornish Pasties
Creamed Asparagus and Peas
. Celery Stuffed Giant Prune Salad
Strawberry ShOrtcake