My mother's cook book

dough, and reserve it for the covering of pudding, and rolling the remainder until about one quarter of an inch in thickness, grease a quart bowl, and line it therewith. Put now loosely into this crust-lined bowl, the steak and kidney, and having poured over the top the catsup, and Worcestershire sauce, fill it to within an inch of the top, with cold water. The remainder of the crust should then be rolled out to the exact size of the bowl, and put over the meat, pinched firmly together with the lining crust around the edge. Dip a towel in hot water, flour it slightly, and tie it tightly over the top of the bowl to prevent any of the juices escaping, and putting all into a large saucepan of boiling water, allow it to boil for two hours and a half. If served in the bowl, a napkin may be arranged to cover the ware and the whole be carried to table on a round china or silver plate ; If it is to be transferred to another dish for serving, one should be selected for the purpose into the bottom of which the round of the upper crust will fit nicely, and care be exercised not to break the paste in turning it out. MEATS.— THIRD DIVISION. MEAT DISHES. Beefsteak Fie. — Three pounds of round steak, one dessert spoonful of salt, one-half dessert spoonful of pepper, one tablespoonful of Worcestershire sauce, one-half pint of second stock, one pound of flour, one-half pound of butter, two teaspoonfuls of baking powder, three gills of cold water. The steak must first be cut into pieces three inches BEEFSTEAK PIE. square, into each piece put a little of the pepper and salt, and then roll each separately into a roll. Put these rolls loosely in the bottom of a flat, vegetable dish, pour over them the Worcestershire sauce, the catsup, and the stock. Place upon a mixing board the flour and baking powder with a little salt, mix all well together and knead into a light dough with the cold water. Roll this dough out as thinly as possible and dividing the butter into three pieces, spread one piece upon the dough. Fold the dough into three layers and again roll out, and repeat this process until the butter is all used. When this is done, roll it out to a size a little larger than the top of the vegetable dish and a half an inch in thickness. Rub the top of the vegetable dish with cold water, and cutting some narrow strips from the dough, line the edge therewith, and wetting this strip of lining also with cold water, cover the remaining dough over the top, when the edges should be pressed together with the thumb and the whole evenly cut around with a knife. The pie should then be brushed over with a little egg or milk as may be most convenient a hole cut into the top to permit the steam escaping, and the pieces of crust that have been cut off at the edges, cut and arranged ornamentally, over the surface to conceal the hole as much as possible without covering it. Put ■ the pie to bake in a quick oven for half an hour, to raise and cook the crust, then cooling the oven a little, allow it to bake slowly an hour longer or until the steak is quite tender, which may be ascertained by inserting a skewer or a fork. Note — If the crast should appear to be browning too much or too rapidly in the baking, it may be protected by covering it with a sheet of greased kitchen-paper. 46 MEATS. Hot-pot. — One and one-half pounds of lean mutton, two pounds of raw potatoes, one and one-half ounces of flpur, one dessert spoonful of salt, one-half dessert spoonful of pepper, one saltspoonful of grated nutmeg, one tablespoonful of catsup, one ounce of butter, one-half pint of cold water.