Cassell's dictionary of cookery

Raised Pies, Pastry for.— ^Vlien the pastry is not to be eaten, put a pound of flour into a bowl, and mix with it an ounce of salt. Make a hole in the centre, and pour into this four ounces of lard or butter dissolved in boihng water. Work the mixture first with a spoon and afterwards with the hands to a firm smooth paste. When it is well kneaded wrap it in a cloth, and lay it before the fire for a few minutes. This will make it more easy to work. When the pastry is to be eaten, lay a pound of flour on a board, and rub lightly into it with the fingers six ounces of sweet butter. Add a little salt, the yolks and whites of two eggs, and as much water as will make a stiff smooth paste ; this will be about the third of a pint. Knead the paste well to make it firm, and it will be ready for use. This pastry may of course be made richer by putting into the flour a larger proportion of butter, but it must be remembered that the richer the pastry the more difficult it will be to raise. When a mould is to be used, another ounce or two of butter may be allowed without much fear of disaster. Raised Pies, To Form.— Take as much pastry as it is intended to use for the pie. Cut off as much as will be wanted for the cover, and form the remainder to the shape of a cone. Flatten the sides with the palms of the hands, and when they are quite smooth squeeze the point down a little, and press the knuckles of [illustration: raised pie] the left hand into the middle of the pastry till the inside is hollow. Knead it well with the fingers, and be careful to have every part of an equal thickness. FiU the pie, roU out the remainder of the pastry to the size of the top of the pie, moisten the edges with a little egg, and lay on the cover. Press this down securely, and pinch it with pastry pincers. Make a small hole in the centre of the pie, i.nd ornament with pastry leaves, chains, or any fanciful designs. Brush all over with egg, and bake in a well-heated oven. When the pie is done enough, take it out, and pour in a little good gravy which will jelly when cold. If a mould is used, butter it, and lino it with good firm pastry. Fill the pie, roll out the cover, moisten the edges of the pastry, lay it on, and press it down securely, so that the edge of the pie may be raised slightly above the cover. Pinch the edges with the pastry nippers. ;Make a small hole in the centre, and lay upon the pie pastry ornaments of any description. Brush over with egg, and bake in a wellheated oven. Take the pie out, draw out the pin which fastens the side of the mould, and take it out carefully. If it is not sufficiently browned, put it into the oven a quarter of an hour longer. Raised pies should be served on a neatly-folded napkin, and garnished with parsley. Raisin. — Raisins are simply grapes dried in the sun or in an oven. Those dried in the sun are much the best. There are several kinds : Muscatels, Valencias, Smyrna, and Eleme raisins, and Sultana raisins, which are without stones, and generally used in cookery. When making good cakes and puddings it is well worth while to use good Muscatel raisins, as they are much superior in flavour to the common ones, and especially as grocers frequently sell loose ones which answer excellently for the purpose at a cheaper rate than the bunches which are to be used for dessert.