The globe-independent. (Hagerstown, Md.) 1943-19??, 1950-01-26
By MARY DOUGLAS

BY the time this reaches you, jan
uary will be packing up for its de-
parture. Time certainly flies, as the
old adage puts it, and with most
homemakers little is accomplished
during this first month of the year
There has to be a settling down
period after the holidays and since
homemaking is a business, we take
stock and make plans for next year
while the white sales are on most
of us have to replenish our linen
supplies, get our spring sewing
planned, together with all the 9TH
er changes, such as new draperies,
slip covers etc, which must be
started next month in order to have
them out of the way before other
household chores come along.
Since we have had little real
winter weather so far we will no
doubt have plenty of that yet, which
makes for an ideal time to serve
an old fashioned savory meat pie.
You add tender crust or topping
to the juicy meat and vegetables in
the baking dish, and while the top
of the pie is browning to turn in
the oven, you are free to put the
finishing touches on the meal.
Make crisp salad, or plate of cold,
crunchy relishes, then call the folks
to supper.
The pie can be a Tuna Pie, a
Chicken Pie, or a Roast Beef Pie.
We will take them in order men
tiCned.
Tuna Pie
Ia cups diced potatoes
"a cup diced celery
! tablespoon chopped onion
"a cup of frozen or canned peas
/ pimento cut in strips
can q or of faxed tuna fish
"a teaspoon salt
"a teaspoon pepper
Y cup vegetable liquor
/ tablespoon flour
Cook potatoes, celery and onion
in small amount of water (salted) |
until tender Drain. Reserve p |
cup of liquor. Combine vegetables /
and tuna Pour into a creased, l. |
quart casserole. Add seasonings. |
Gradually add vegetable liquor to
-four and blend well. Pour over
tuna and vegetables Arrange with |
pin wheel cheese biscuits, or plain
pastry, over top. Bake in a hot |
oven (4OO Deg.) for 20 minutes
Serves 4 or S
To make the cheese pin-wheels,
roll biscuit dough to 4-inch thick
ness and sprinkle with "a cup graf
ed American cheese. Roll and cut
into biscuits
Chicken Pie
p cup chopped celery
Y cup tiny whole onions
2 cups chicken stock
IA cup flour
" cup sliced canned mushrooms
3 cups chopped cooked chicken
tablespoon lemon juice
tablespoons chopped parsley
Cook celery and onions in small
amount of boiling sailed water.
Drain. Heat u cups of the stock !
to boiling. Blend flour into the 9th
er half-cup of stock and stir into |
the boiling stock. Cook until thick |
and smooth, stirring constantly. |
Add remaining ingredients. Sea-
son to taste. Pour into a IL quart |
casserole. Top with rich pastry. |
Trim pastry Y inch beyond the edge
of casserole and tuck under If you
have a china pie bird, tuck it into
the middle. Brush pastry with |
slightly beaten egg white and bake
pie in 450-degree oven for 20 min
utes. Serves 6.
Roast Beef Pie
~ cup minced onion
" cup minced celery
2 tablespoons fat
tablespoons flour
cups of cubed beef or pork
cup diced cooked potatoes
l cup sliced cooked carrots
2 tablespoons chopped parsley
l tablespoon Worcestershire sauce
1-3 ounce can "a cup) Drowned
mushrooms and broth
l teaspoon salt
Is teaspoon pepper
l cup leftover gravy
Cook onion and celery in hot fat
until golden brown. Stir in flour.
Add remaining ingredients. Sim
mer 10 minutes Pour mixture into
L.