Household cookery and laundry work

Beat up an egg on a plate; put on a board half a pound of flour, quarter pound of butter, half a teaspoonful baking-powder; mix the baking-powder with the flour; chop the butter into pieces the size of a nut among the flour ; now pour about a gill of water in the middle of the flour, and the half of the egg; with these make it up into a stiff paste, which roll out lengthways, keeping the edges as straight as possible, and about a quarter of an inch thick; fold this piece in three, turn it round, and roll lengthways again; fold in three, turn it round, and roll once more. This time it may be rolled rather larger than the size required for the dish. Wet the edge of the dish and put a narrow band of paste round; wet the band, place on it the remainder of the paste, which cut to the size of the dish, then notch the edges very neatly, and brush over with the half egg you have left. Make a large hole in the top, and into this put the ends of some leaf-shaped pieces of paste, with an ornament in the centre; egg the leaves and bake. After the crust begins to brown, cover it with a buttered paper, and bake for an hour and a half. STEAK AND ONIONS FRIED. 1 lb. Steak. Ketchup. Flour. Pepper and Salt. 3 Onions. Take three onions, slice them in rings, and put them in a small basin of cold water to soak for an hour to take away some of the strong flavour. Now take a large frying-pan, and put in it an ounce of suet chopped up, or dripping, and, after allowing it to get hot, put in the steak (which should be fully half an inch thick) to fry. It should be on a very moderate fire, and turned very often till it is cooked, which it will be in about eight minutes. If it is firm to the touch when pressed, it is ready. The onions should be drained and put between the folds of a towel to dry, then put in the pan with the steak if there is room, and fried at the same time; they should have a little colour, without being overbrowned. The steak is dished up with the onions round it. Put in the pan a teaspoonful of flour, sprinkled in, a table-spoonful of ketchup, pepper and salt, and a teacupful of water; stir them till they boil, and strain the sauce over the steak. The flour and the ketchup may be omitted. SCOTCH COLLOP. 1 lb. Steak. 1 oz. Butter or Dripping. 1 oz. Flour Pepper and Salt. 3 Onions. Take a pound of shoulder-steak, cut very thinly; put in a stew-pan an ounce of butter or dripping, and let it get quite hot; then put in the steak cut in pieces about 3 inches square or so; let this fry well on both sides till the outside is crisp; sprinkle in a table-spoonful of flour; stir it round till it has mixed well, then add the onions, either cut in rings or chopped up, some pepper and salt, three-quarters of a pint of water, and stir until it boils up; after that let it simmer very slowly for an hour and a half. This stew should be kept quite below boiling point until it is done, as boiling hardens the meat.