The Waterbury Democrat., 1933-04-21
MEAT PIE RETAINS
 ITS POPULARITY
We'll Known Shepherds Pie and Other SavOry
 Meat Pies
MAKES A HEARTY MEAL

The problem of using leftover meats in attractive ways is easily solved by the preparation of a meat pie. One or more kinds Of meats may be usel together, and either leftover meats and fresh meats may be combined, so that the possibilities for variation are great.
 Then, if ther is added to the meat rich gravy or sauce, and al lis topped with a flaky crust of pastry or biscuit dough, the savory meat pie is complete. If it be cov- cred with fluffy mashed potato, we have the well-known Shep- herds Pie.
 Here are three recipes from the Institute of American Meat Pack CTS which are especially popular: Shepherds Pie Chop or cut leftover beef into small cubes or thin slices; Season with salt, pepper. minced onion, celery salt, and any other season. ings which are desired. Put into 8 deep earthen dish or casserole. Pour over the meat a gravy or Drowned sauce sufficient to cover the meat. Set in a moderate oven for fifteen minutes, or until the meat Is thoroughly heated through. Remove from the oven and spread over the top a two rthree-inch layer of hot riced, or mashed 'po-- tato. Set in the oven again and bake fifteen minutes, or until po- tatoes are light brown. Garnish the top with Q dash of paprika and minced parsley. Serve in the same dish in which the pie is1 baked.
 Other meats may be used in place of roast beef or com bined with it. Leftover vegeta- bles, such as carrots, peas, string ebans, parsnips. and the like may also be added with the. meat. 2 cups chopped or diced lamb or mutton
 cup dice dpOtatO
 1.4 cup diced carrots 2 cups lamb stock or gravy small onion
 | 2 tablespoons catsup or chili sauce Salt and pepper Use leftover lamb or mutton. Cube and brown together with the onion in two tablespoons of fat. Add vegetables which have either been left over or cooked first, then thickened stock Or gravy ana seasonings. Cook ten minutes, or until thoroughly heated through. Pour into individual baking dishes or casseroles. Cover the tops with pastry or biscuit dought and bake in Q hot oven until the dough Is well baked and light brown Tn color. About 40 minutes at 400 degrees F.) Biscuit dough will take somewhat longer to bake than pastry. Serve hot in the same dish in which the pie. was baked.
 Clean and cut a chicken or fowl into right size pieces for serving. Melt four tablespoons of butter or pork fat in a sauce pan ana slightly brown the chicken in this fat. Add enough boiling water to almost cover the chicken, a sprig of parsley, one tablespoon or minced onion, and three cloves. Cover in pan and allow the chicken to simmer until tender, or cook in a fireless cooker. Ihicken the liquid on the chicken With one fourth cup of flour, moistencd with a little of the liquid first adding more liquid if necessary and season with two teaspoons Of salt. and one-fourth teaspoon of pepper. Arrange pieces of chicken in a baking dish or casserole. The bones may be removed, ana the meat cut into large pieces | Pour over it the thickened gravy, and cover the top with pastry or biscuit dough. Bake in hot oven | until crust is done and Is light brown in color. Serve in same dish | in which the pie was baked.
 Ham Loaf
 tablespoons gelatin
 1-2 cup cold water
 1 cup boiling water
 2 tablespoons lemon juice
 1 tablespoon prepared horse- radish. drained
 9 teaspoons Worcestershire sauce
 1-2 teaspoon onion. grated
 1 pimiento. finely chopped Dash of cayenne
 Dash of ground cloves
 1-2 cup mayonnaise
 3 1-2 cups cooked ham, Finely ground.
 Soften gelatin in cold water. Add boiling water and dissolve. Add lemon juice. Chill slightly. Add ingredients in order~giv- en. Turn into loaf pan. Chill un- til firm. Unmold. Garnish with Serves 6.
 British India's present cotton ,.rop Is estimated at 4,750,000 bales