The Samaritan cookery book

A few drops of lemon juice. A pinch of salt. A little cold water. Cut the butter in pieces and put it into a basin with the flour, salt, and lemon juice, and add as much water as will make a stiff paste. Turn it out roughly on a paste board and roll in a long strip, rolling from you. Fold in three and roll out three times, each time turning the folded edges to and from you. Double it and roll out a little larger than the pie dish. Cut off a band and lay it on the rim of the dish, which should first be brushed with egg, then brush the band of paste and lay on the cover, pressing lightly. Cut the edges with a sharp knife, make a hole in the centre, and brush round it with egg. Roll out the odd scraps of paste and ornament the pie, and then brush all over with egg to glaze it. Bake for ij hours; the first 15 minutes the oven should be very hot and afterwards cooler. Mrs. Thomson, Cransley, Pollokshields. SAVOURY CHICKEN PIE. x fowl. I Hard-boiled eggs. 1^ lbs. of lean pork. | Salt. Herbs. Cut the fowl and pork in neat pieces and put in a saucepan wiih a little water, a pinch of herbs, and a little salt, and stew till tender. When quite cooked arrange it in a pie dish in layers, with hard-boiled egg between. Add the liquid in which meat was cooked, with a little dissolved gelatine added to give it firmness. Cover with pie crust and bake for half an hour. Can be used either hot or cold. Miss Lawrie, Graham Street, Airdrie. LAMB PIE. lbs. lamb chops. I A little grated bread.- 2 hard-boiled eggs. | Salt and pepper. Fill the pie dish with the chops and grated bread. Chop the eggs and cover the meat with them, seasoning each layer with salt and pepper. Add a teacupful of water. Cover with a light paste and bake. Miss C. Fraser, Dumbarton. SHEEP’S HEAD PIE. Meat from boiled sheep’s head. I 2 hard-boiled eggs. i lb. cold cooked ham. | Salt and pepper. Chop the meat, ham and eggs, season and mix. Place in pie dish, adding some of the liquor in which head has been boiled. Paste. 1 breakfastcupful of flour. | \ lb. of butter. Some cold water. Chop butter among flour in pieces about the size of a walnut. Mix into a stiff paste with water, roll out half a dozen times and cover. Bake half an hour. Slice like brawn. Miss N. Kerr. STEAK AND KIDNEY PIE, with Suet Crust. i\ lbs. shoulder steak. I 2 small onions. 2 mutton kidneys. | Flour, salt, and pepper. Cut the steak and kidney in pieces, dust with flour and seasoning. Lay in pie dish with thinly sliced onion. Add some water for gravy. Pie Crust. 1 lb. flour. I 1 teaspoonful of baking powder. \ lb. beef suet. | 5 teaspoonful of salt. Mix the finely shred suet with the dry ingredients, and mix into a stiff dough with cold water. Cover pie dish and bake till paste is ready, and then cook on top of stove for about 2 hours. Mrs. W. H. Mair, Pollokshields. SHEPHERD’S PIE. Cold roast beet. Potatoes. Onion. Salt and pepper. Butter. Milk. Yorkshire relish. Cut any meat from the bones of a cold roast. Chop it finely and lay it aside. Put the bones in a saucepan with some water and a small onion, and simmer for 2 hours. Remove the bones and add the meat, 1 teaspoonful of Yorkshire relish, and salt and pepper to taste. Allow this to simmer long enough to