‘“‘ deaf ears,” which must be cut off after washing, into a sauce- pan, with pint of cold water and a sliced onion. Let simmer slowly one hour; melt in saucepan tablespoon of butter, add a tablespoon flour, then the strained liquor from valves, and serve as gravy. VEAL OR CHICKEN POT-PIE. | ; Put two or three pounds veal (a piece with ribs is good), cut in 4 - dozen pieces, in a quart of cold water; make a quart of soda-bis cuit dough, take two-thirds of dough, roll to a fourth of an inch thick, cut in strips one inch wide by three long; pare and slice six potatoes; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then add pieces of veal and dough, seasoning with salt, pepper, and a little butter✪ Veal or Chicken Pot-Pie, until all the veal is in pot; add boiling water enough — ae to cover, take rest of dough, roll out to size of pot, cut several holes to let. steam escape, and place over the whole. Put on a tight lid and boil (gently) twenty or thirty minutes without uncovering. 14 ; PAS an Ys Butter or lard for pastry should be sweet, fresh and solid. When freshly-made butter can not’ be had, wash well, kneading while under cold water, changing the water two or three times, and then wiping dry with a napkin. The board on which the butter is rolled should bé hard and smooth, and never used for any other purpose. A very nice. paste for family use may be made by Soiniae the quantity of shortening to even so little as a half pound to a quart of flour, especially when children or dyspeptics are to be considered. With the exception of mince-pies, which are warmed over before serving, all pies should be’ eaten the day they are baked. In warm weather, when not ready to bake immediately after making up paste, keep it in the ice-chest till wanted, several days if necessary, and, in any event, it is better to let it thus remain for one or two hours. Roll always with a well-floured rolling-pin. To prevent the juice of pies from soaking into the under crust, - beat an egg well, and with a bit of cloth dipped into the egg, rub over the crust before filling the pies. For a more wholesome pie-crust shortening, boil beans or potatoes until soft, make into a broth, work through a colander, mix as much into the flour as can be done and preserve sufficient tenacity in the dough. Knead moderately stiff, and roll a little thicker than crust shortened with lard. It is a good plan to make a puff-paste for the top crust, and for the under crust use less shortening. When using green currants, pie-plant, gooseberries, or other fruits which require the juice to be thickened, fill the lower crust, sprinkle (210) . PASTRY. a 211 corn starch evenly over, and put on the upper crust. This pre- vents the juice from running over, and, when cold, forms a nice jelly. Do not sprinkle with sugar until the fruit is placed in the crust, as the sugar sets the juice free. In all pies with top crust, make air-holes, or the crust will burst. These may be arranged in any fanciful shape, and are best made by the point of the bowl of an inverted tea-spoon pressed through the crust while on the board, and gently drawn apart when taken up to put over the fire. Mer- ingue, for pies or puddings, is made in the proportion of one table- spoon sugar to white of one egg, with flavoring added. Never fill _ pies until just before putting them in the oven. Always use tin

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

‘“‘ deaf ears,” which must be cut off after washing, into a sauce- pan, with pint of cold water and a sliced onion. Let simmer slowly one hour; melt in saucepan tablespoon of butter, add a tablespoon flour, then the strained liquor from valves, and serve as gravy. VEAL OR CHICKEN POT-PIE. | ; Put two or three pounds veal (a piece with ribs is good), cut in 4 - dozen pieces, in a quart of cold water; make a quart of soda-bis cuit dough, take two-thirds of dough, roll to a fourth of an inch thick, cut in strips one inch wide by three long; pare and slice six potatoes; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then add pieces of veal and dough, seasoning with salt, pepper, and a little butter, until all the veal is in pot; add boiling water enough — ae to cover, take rest of dough, roll out to size of pot, cut several holes to let. steam escape, and place over the whole. Put on a tight lid and boil (gently) twenty or thirty minutes without uncovering. 14 ; PAS an Ys Butter or lard for pastry should be sweet, fresh and solid. When freshly-made butter can not’ be had, wash well, kneading while under cold water, changing the water two or three times, and then wiping dry with a napkin. The board on which the butter is rolled should bé hard and smooth, and never used for any other purpose. A very nice. paste for family use may be made by Soiniae the quantity of shortening to even so little as a half pound to a quart of flour, especially when children or dyspeptics are to be considered. With the exception of mince-pies, which are warmed over before serving, all pies should be’ eaten the day they are baked. In warm weather, when not ready to bake immediately after making up paste, keep it in the ice-chest till wanted, several days if necessary, and, in any event, it is better to let it thus remain for one or two hours. Roll always with a well-floured rolling-pin. To prevent the juice of pies from soaking into the under crust, - beat an egg well, and with a bit of cloth dipped into the egg, rub over the crust before filling the pies. For a more wholesome pie-crust shortening, boil beans or potatoes until soft, make into a broth, work through a colander, mix as much into the flour as can be done and preserve sufficient tenacity in the dough. Knead moderately stiff, and roll a little thicker than crust shortened with lard. It is a good plan to make a puff-paste for the top crust, and for the under crust use less shortening. When using green currants, pie-plant, gooseberries, or other fruits which require the juice to be thickened, fill the lower crust, sprinkle (210) . PASTRY. a 211 corn starch evenly over, and put on the upper crust. This pre- vents the juice from running over, and, when cold, forms a nice jelly. Do not sprinkle with sugar until the fruit is placed in the crust, as the sugar sets the juice free. In all pies with top crust, make air-holes, or the crust will burst. These may be arranged in any fanciful shape, and are best made by the point of the bowl of an inverted tea-spoon pressed through the crust while on the board, and gently drawn apart when taken up to put over the fire. Mer- ingue, for pies or puddings, is made in the proportion of one table- spoon sugar to white of one egg, with flavoring added. Never fill _ pies until just before putting them in the oven. Always use tin

Buckeye cookery