Bake about three hours. Use the bones for making the gravy to fill the pie with afterwards. N.B. — A fancy raised pie mould is very nice to use for this pie, lined with the pastry. liaised chicken pie may be made in exactly the same manner. No. 310. LOBSTER PATTIES. INGREDIENTS. \ lb. flaky or rough puff pastry | 1 tablespoonful of butter or 1 lb. tinned lobster j cream Tepper, salt, and cayenne to season.✪ Lobster Patties METHOD. Chop the lobster finely, season it nicely with a little pepper, salt, and cayenne, and mix in the butter, oiled, or the cream. Line some patty pans with pastry, fill with the mixture, cover with lids of pastry, make a hole in the centre of the lids, and decorate with small fancy leaves. Brush over with beaten egg, and bake in a quick oven about twenty minutes. No. 311. SALMON PATTIES. For these use either tinned or cold cooked salmon, and prepare and cook like “ Lobster Patties.’✪ Salmon Patties 125 No. 312. MACKEREL PATTIES. Make like “ Lobster Patties,” leaving out the butter or cream, and adding one teaspoonful of anchovy essence.✪ Mackerel Patties No. 313. SAUSAGE ROLLS. INGREDIENTS. £ lb. flaky or short pastry | 1 egg, beaten J lb. sausage meat or sausages✪ Sausage Rolls j METHOD. Cut the pastry into six squares, place half of a sausage upon one end of a square, wet the edge of the pastry, roll over carefully, leaving the ends open, and mark across the top three or four times with the back of a knife. Brush over with beaten egg. Place the rolls upon a baking sheet and bake in a quick oven for about twenty minutes. To remove the skins from the sausages, place them in a basin of cold water, cut the skin at one end, take hold of the sausage at the opposite end, and work the meat out at the opening. The meat comes out very easily, leaving the skins quite clean. This method does not destroy the flavour so much as parboiling them to remove the skins. No. 314. CORNISH PASTIES. 4 lb. plain short pastry \ lb. beef steak \ lb. potatoes INGREDIENTS. Small onion, finely chopped 4 teaspoonful of salt✪ Cornish Pasties l ,, pepper METHOD. Roll out the pastry quarter of an inch in thickness, stamp into rather large rounds with a plain round cutter. Cut the meat and potatoes into small dice, season nicely 126 with the pepper and salt, and mix with the finely chopped onion. Place equal quantities of the mixture upon the centre of each round of pastry. Wet round the edges of the pastry, double the pastry, bringing the edges to the top, goffer the edges nicely to form a frill with the fingers. Brush the pasties over with beaten egg, and place them upon a greased baking sheet, and bake in a moderate oven about thirty minutes. N.B. — Very nice variations may be made by using chicken and ham, lamb, sausage meat, game, etc., for these pasties, leaving out the vegetables. No. 315. FRUIT TARTS. ✪ Fruit Tarts

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Bake about three hours. Use the bones for making the gravy to fill the pie with afterwards. N.B. — A fancy raised pie mould is very nice to use for this pie, lined with the pastry. liaised chicken pie may be made in exactly the same manner. No. 310. LOBSTER PATTIES. INGREDIENTS. \ lb. flaky or rough puff pastry | 1 tablespoonful of butter or 1 lb. tinned lobster j cream Tepper, salt, and cayenne to season. METHOD. Chop the lobster finely, season it nicely with a little pepper, salt, and cayenne, and mix in the butter, oiled, or the cream. Line some patty pans with pastry, fill with the mixture, cover with lids of pastry, make a hole in the centre of the lids, and decorate with small fancy leaves. Brush over with beaten egg, and bake in a quick oven about twenty minutes. No. 311. SALMON PATTIES. For these use either tinned or cold cooked salmon, and prepare and cook like “ Lobster Patties.’ 125 No. 312. MACKEREL PATTIES. Make like “ Lobster Patties,” leaving out the butter or cream, and adding one teaspoonful of anchovy essence. No. 313. SAUSAGE ROLLS. INGREDIENTS. £ lb. flaky or short pastry | 1 egg, beaten J lb. sausage meat or sausages j METHOD. Cut the pastry into six squares, place half of a sausage upon one end of a square, wet the edge of the pastry, roll over carefully, leaving the ends open, and mark across the top three or four times with the back of a knife. Brush over with beaten egg. Place the rolls upon a baking sheet and bake in a quick oven for about twenty minutes. To remove the skins from the sausages, place them in a basin of cold water, cut the skin at one end, take hold of the sausage at the opposite end, and work the meat out at the opening. The meat comes out very easily, leaving the skins quite clean. This method does not destroy the flavour so much as parboiling them to remove the skins. No. 314. CORNISH PASTIES. 4 lb. plain short pastry \ lb. beef steak \ lb. potatoes INGREDIENTS. Small onion, finely chopped 4 teaspoonful of salt l ,, pepper METHOD. Roll out the pastry quarter of an inch in thickness, stamp into rather large rounds with a plain round cutter. Cut the meat and potatoes into small dice, season nicely 126 with the pepper and salt, and mix with the finely chopped onion. Place equal quantities of the mixture upon the centre of each round of pastry. Wet round the edges of the pastry, double the pastry, bringing the edges to the top, goffer the edges nicely to form a frill with the fingers. Brush the pasties over with beaten egg, and place them upon a greased baking sheet, and bake in a moderate oven about thirty minutes. N.B. — Very nice variations may be made by using chicken and ham, lamb, sausage meat, game, etc., for these pasties, leaving out the vegetables. No. 315. FRUIT TARTS.

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