Farm and home cook book and housekeeper's assistant

To % pt sour milk or buttermilk, add 14 teasp soda, Vz teasp salt, and flour enough to make a moderately stiff batter. Dip squares or cakes of sausage meat in this batter, and fry brown on both sides. Another way is to mix the sausage meat with the batter and drop by spoonsful into hot drippings. — [Mrs. J. W. K., Tenn. Crust for Meat Pie To 1 pt sifted flour add 1 teasp salt, 2 teasp baking powder, 2 tablesp butter or lard, and milk enough to make a soft dough. Cut 3 or 4 holes in the top crust, and insert in each a small buttered paper tube or cone, to permit the steam to escape. — [Mrs. M. E. R., Wis. MEAT PIES AND TOP CRUSTS 165 Crust for Pot Pie To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and milk enough to make a stiff batter. Drop batter by spoonsful into a pan of flour, roll around in the flour, pat into shape with the hands, and when the meat is nearly done, drop these bits of crust into the kettle. The liquid should be boiling briskly. Cover and cook V2 hour. The covered kettle may be transferred from the stove to a hot oven, as soon as the crust is put in and if the kettle is not too full, it will not boil over, and the crust will not be heavy. — [Miss G. R., N. Y. Meat Pie Use any remnants of left-over beef, pork, veal, lamb or mutton and left-over potatoes ot equal quantity, or take small pieces of fresh meat and raw potatoes, and boil them together until tender, seasoning with salt and pepper to taste. Let the gravy boil down some, and thicken with very little flour. Line a deep pie pan with a short biscuit or pie crust, rolled out about 1/4 inch thick, put in the meat and potatoes with the gravy, cover with a top crust, in which several slits were cut to allow for the escape of steam, pinch the edges together, and bake until a nice brown. Do not put too much gravy in the pie, but if there is any left over, serve it separately with the pie. If onions are liked, boil this with the meat and potatoes. — [Mrs. J. H. S., Mich. Veal Pot Pie Cut 2 lbs veal in small pieces, and put over the fire with 2 qts cold water. Bring to a quick boil, then move to the back of the range and simmer slowly until tender, adding salt when nearly done. Half hour before serving drop some dumplings into the boiling broth, cover and boil 20 minutes. Add a lump of butter to the gravy and if it is too thin, thicken, it with a little flour. — [Mrs. E. P. C, Me. Salt Pork Pie Slice % lb salt, lean pork, freshen, and fry brown. Pare and cut into thick slices 2 qts potatoes and 1 qt onions, and put in the kettle with the fried meat, adding 2 qts boiling water. Let this boil while you prepare a crust. When the potatoes and onions are partly done, thicken with 2 tablesp flour, and pour into a pudding dish. Cover with the crust, and bake until done. — [G. C, Wis. Chicken or Meat Pie Bits of left-over meat or poultry can be made into appetizing pies. Cut the meat in small pieces, and mix with, gravy, or, if you have no gravy, make some by frying onions brown in drippings, and thickening with flour, adding a very little water. Put the meat and gravy in a pudding dish, and cover with mashed potatoes an inch thick. Moisten the top slightly with milk, dot with bits of butter, and bake until brown. Serve hot. — [Mrs. S. C. P., Mass,