Evening star., 1937-01-19

water, by sprinkling 1t on the mix
ture one tablespoon at a time. and
work all lightly together with fork
until mixture is damp and lumpy.
Press Jumps together into a ball and
roll lightly. Do not ever handle pastry
more than is absolutely necessary.
Herein lies the secret Of keeping 1t
light and flaky.
Now for the fillings-which are
many and varied-too much so for
us to discuss more than a few In this
limited space. We might as well
start off with that famous old English
standby
BEEFSTEAK AND KIDNEY PIE.
III pounds round steak.
lambs kidneys.
2 onions, sliced.
4 tablespoons butter or shortening.
2 teaspoons salt.
Black pepper and paprika to taste.
l tablespoon Worcestershire sauce.
2 tablespoons minced parsley.
2 cups raw, diced potatoes.
2 tablespoons flour.
Cut the steak and the kidneys in
pieces and Saute them in 2 table,
spoons butter or shortening until
brown. Place in kettle and add
salt, pepper and paprika, Worcester
shire sauce and the minced parsley.
Add boiling water-or canned bouil-
lon for richer dish-to cover and
simmer for half an hour. Add pota-
toes and cook for IS minutes more.
Blend remaining tablespoons butter
with the flour, add a little Of the
meat mixture, return to kettle and
cook until thickened. Pour all into a
creased casserole. Roll the pastry to
4 4-inch thickness, fit on top Of hot
meat in casserole, allowing / inch
extra all around. Prick well with a
fork, or cut dough into wedges, press
edges tight on rim of casserole Bake
in a very hot oven for about 20 min
utes.
ENGLISH HOT-POT.
2 pounds mutton chops.
4 lambs kidneys.
IA pounds raw potatoes.
sliced onions.
pint oysters, drained Of most OF
their liquor.
Grease a casserole and fill
it with alternate layers of sliced
potatoes, chops. kidneys. onions and
oysters. Season well with pepper and
salt. Cover the top of the dish with
whole potatoes or pastry ''dumplings," !"
adding a little canned bouillon to
make a good gravy. Bake in a mod
crate oven until done. Serve very
hot.
VEAL AND HAM PIE.
Grease a deep baking dish, or casse-
role, and fill it with alternate layers
Of cooked veal, and lean cooked ham,
cut in pieces. Sprinkle each layer
well with salt, pepper, minced parsley
and chopped onion. In the center
place layer of sliced hardboiled eggs
which have been well seasoned with
Worcestershire sauce. Pour over all
a good strong bouillon, which has been
seasoned with salt, pepper, celery salt
and little onion juice. Cover with
pastry and bake until nicely Drowned.
And there is another luscious pie
which we have worked out in my own
family, that hasn't really any name,
but is oh, so good! 1t is made by
combining, in a buttered casserole,
chicken livers, bacon. kidneys, mush-
rooms and pieces of top of the round.
Everything is sauted in butter with
onions. first, then highly seasoned
with salt. pepper, little Worcester
shire and then put into the casserole,
with bouillon poured over, and pie
crust placed on top. This is baked In
a moderate oven, and can assure YOU
that it doesn't last long, once it has
appeared on the dining room table!
II you wish advice on your ind.-
vidual household problems. write to
Betsy Caswell, in care Of The Star,
inclosing stamped, self-addressed en-
velope for reply.