Another mistake into which we shall be likely to fall
will be that of making our walls or sides thinner in some
places than in others. This also must not be allowed.
When the pie is filled and is in the oven, these thin places
will, if left, burst through, and the pie will be spoilt. Care
must be taken, therefore, to make the walls of an even
thickness all round ; and if any portion should inadvert-
ently become thin and weak, we must either double it over
and make it thick again, as in the former case, or lay a
little patch of pastry inside it to strengthen it.
Girls will see now how necessary it is to be quick in
this business. The paste is soft when we begin to work
upon it, but every minute it is getting harder. If it were
to get quite hard we should have to put it on a plate over
hot water to soften it again, and then it would not be so
good as v/hen freshly made.
When the pie is shaped we fill it to within half an inch
of the top with the pieces of meat, first dipping each one
into cold water and afterwards rolling it in the seasoning
which was mixed ready for us a little while ago on the ■
plate. We then roll out the piece of paste which was set
apart for the cover to the proper shape and size, and lay
it over the meat ; egg the edges, and press them securely
together, and make a hole in the centre of the pie through
which the gravy can be poured when the pie is baked.
All that now remains to be done is to ornament our work,
brush it all over with beaten egg, and bake it in a mode-
rate oven, then pour the gravy into it. The ornamentation
must be left to taste. The pie will look very pretty if
59
Soups, and How to Make Them.
leaves of pastry are laid all round the outside, and if the
rim at the top is notched finely and evenly with scissors.
I once saw a pie made to look very pretty by placing
what the artist called “ wheatsheaves ” (that is, strips of
pastry rolled up, then cut finely at one end to make them
look something like wheatsheaves) at regular intervals,
with leaves of pastry^ between. Of course these ornaments '
had to be fastened firmly to the pie with white of egg.
Raised pies must be baked in a moderate oven, because
they are solid, and have to be cooked throughout. A pie
such as 1 have described would need to bake from two
to three hours ; a large pie would require from four to
five hours. Sometimes these raised pies are made in a
mould, then the bottom is rolled and laid in the tin ; the
sides are put on separately, the edges being fastened
together with white of egg, and the lid is laid on and
fastened in the same way. These moulds are not, however,
to be found in everj' kitchen, and it is a very good thing
when we are able to dispense with them.
Girls who wish to become adepts in the art of making
pastry, must always remember that the most perfect
theories are of little use without practice. Practice alone
will enable us to make good pastry. We may measure
quantities and observe rules with the utmost precision,
but until we have had practice we shall creep painfully
along, instead of marching bravely forward with our pies
in our hands.
XI.
SOUPS, AND HOW TO MAKE THEM.
Page 36
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Another mistake into which we shall be likely to fall will be that of making our walls or sides thinner in some places than in others. This also must not be allowed. When the pie is filled and is in the oven, these thin places will, if left, burst through, and the pie will be spoilt. Care must be taken, therefore, to make the walls of an even thickness all round ; and if any portion should inadvertently become thin and weak, we must either double it over and make it thick again, as in the former case, or lay a little patch of pastry inside it to strengthen it.
Girls will see now how necessary it is to be quick in this business. The paste is soft when we begin to work upon it, but every minute it is getting harder. If it were to get quite hard we should have to put it on a plate over hot water to soften it again, and then it would not be so good as v/hen freshly made.
When the pie is shaped we fill it to within half an inch of the top with the pieces of meat, first dipping each one into cold water and afterwards rolling it in the seasoning which was mixed ready for us a little while ago on the ■ plate. We then roll out the piece of paste which was set apart for the cover to the proper shape and size, and lay it over the meat ; egg the edges, and press them securely together, and make a hole in the centre of the pie through which the gravy can be poured when the pie is baked. All that now remains to be done is to ornament our work, brush it all over with beaten egg, and bake it in a moderate oven, then pour the gravy into it. The ornamentation must be left to taste. The pie will look very pretty if
Soups, and How to Make Them.
leaves of pastry are laid all round the outside, and if the rim at the top is notched finely and evenly with scissors.
I once saw a pie made to look very pretty by placing what the artist called “ wheatsheaves ” (that is, strips of pastry rolled up, then cut finely at one end to make them look something like wheatsheaves) at regular intervals, with leaves of pastry^ between. Of course these ornaments ' had to be fastened firmly to the pie with white of egg.
Raised pies must be baked in a moderate oven, because they are solid, and have to be cooked throughout. A pie such as 1 have described would need to bake from two to three hours ; a large pie would require from four to five hours. Sometimes these raised pies are made in a mould, then the bottom is rolled and laid in the tin ; the sides are put on separately, the edges being fastened together with white of egg, and the lid is laid on and fastened in the same way. These moulds are not, however, to be found in everj' kitchen, and it is a very good thing when we are able to dispense with them.
Girls who wish to become adepts in the art of making pastry, must always remember that the most perfect theories are of little use without practice. Practice alone will enable us to make good pastry. We may measure quantities and observe rules with the utmost precision, but until we have had practice we shall creep painfully along, instead of marching bravely forward with our pies in our hands.
SOUPS, AND HOW TO MAKE THEM.