Cut steak and kidney in thin slices, sprinkle with flour, pepper and salt. Put in deep pie dish with a little hot water. In another dish mix and sift the flour, baking powder and salt, rub in butter and add milk. Turn on a floured board and roll out ^ inch thick. Wet the edges of the dish and line them with strips of pastry, then cover, brush over with egg, make a hole in the, centre and bake li/2 hours in a moderate oven. Mrs. H. B. C., East Boston. MEAT. POULTRY AND KXTREES. 211 CHESHIRE PORK PIE. Loin of pork, 2 pounds. Sugar, 2 tablespoons. Tart apples. White wine, V2 pint. Pepper and salt. Butter. Nutmeg. Pastry. Free pork from skin and fat and cut into thin steaks. Season with pepper, salt and nutmeg. Line a deep pie dish with good pastry, put in a layer of pork, then a layer of thinly sliced apples and the sugar. Place another layer of pork over this. Pour over all the wine, season again, dot with butter and cover with paste, cutting a hole for the steam to escape. Brush over with beaten egg and bake in a slow oven 1 hour. May be eaten hot or cold. Mrs. C. F. C. VEAL PIE. Veal, 1 leg. Paprika. Chopped parsley. Bay leaf, 1. Salt. Eggs, 4. Boil the veal till tender. Season the broth with the parsley, bay leaf, salt and pepper. Let veal cool. Cover sides of a deep baking dish with a rich paste. Put an inverted cup in the centre of dish and put in veal cut in good sized pieces. Hard eook the eggs, cut them across in halves and put into the dish with veal. Pour over gravy and cover all with a rich crust. Bake till well browned. A Boston Girl. BEEF FRITTERS. Finely chopped roast beef, 1 Onion juice, cup. Milk, 1 cup. Chopped parsley, 1 tablespoon. Flour. 1 cup. Salt. Egg, 1. Pepper. Baking powder, 1 teaspoon✪ Beef Fritters. Mix the beef and parsley and season with salt, pepper and onion juice. To make a batter beat the egg, add the milk and tho flour sifted with the baking powder. Add batter to the minced beef and drop by spoonfuls into hot fat. Fry brown, drain and serve with currant jelly. 212 MEAT, POULTRY AND ENTREES. VEAL AND HAM PIE. Veal cutlets, 2 pounds. Mace, 14 teaspoon. Boiled ham, y2 pound. Pepper and salt. Savory herbs, 2 tablespoons. Lemon peel. Nutmeg, 14 teaspoon. Egg yolks, 2. Water, 1 pint✪ Veal and Ham Pie. Cut the cutlets into small pieces, lay them on the bottom of a deep pie dish, sprinkle over seasoning, grated lemon peel and yolks of hard boiled eggs cut in slices. Cut the ham very thin and put in a layer. Proceed till dish is full, with the ham on top. Lay an edge of puff paste on rim of dish and pour in the water, cover with crust of puff paste, ornament with leaves of pastry, brush with yolk of egg and bake l1/^ hours. Mrs. W. F. B., East Boston. CANADIAN MEAT PIE. Chopped meat, 2 cups. Pepper, 2 dashes. Onion, 1. Gravy or stock, 1 cup. Salt, !/4 teaspoon. Mashed potatoes, 2 cups. Cold cooked vegetables, 1 cup✪ Canadian Meat Pie. Any kind of left over meat may be used. It should be chopped fine with the large onion and any cooked vegetables that happen to be on hand. Add seasoning and arrange in baking dish with mashed potatoes forming crust. Bake 1 hour in a good oven. BEEF OLIVES. Sliced pot roast. Pepper. Bread crumbs. Parsley. Grated onion. Butter. Salt. Gravy, or bouillon cube.✪ Beef Olives

AI-modernized reading of the original text

Cut steak and kidney in thin slices, sprinkle with flour, pepper and salt. Put in deep pie dish with a little hot water. In another dish mix and sift the flour, baking powder and salt, rub in butter and add milk. Turn on a floured board and roll out ^ inch thick. Wet the edges of the dish and line them with strips of pastry, then cover, brush over with egg, make a hole in the centre and bake li/2 hours in a moderate oven. Mrs. H. B. C., East Boston. CHESHIRE PORK PIE. Loin of pork, 2 pounds. Sugar, 2 tablespoons. Tart apples. White wine, V2 pint. Pepper and salt. Butter. Nutmeg. Pastry. Free pork from skin and fat and cut into thin steaks. Season with pepper, salt and nutmeg. Line a deep pie dish with good pastry, put in a layer of pork, then a layer of thinly sliced apples and the sugar. Place another layer of pork over this. Pour over all the wine, season again, dot with butter and cover with paste, cutting a hole for the steam to escape. Brush over with beaten egg and bake in a slow oven 1 hour. May be eaten hot or cold. Mrs. C. F. C. VEAL PIE. Veal, 1 leg. Paprika. Chopped parsley. Bay leaf, 1. Salt. Eggs, 4. Boil the veal till tender. Season the broth with the parsley, bay leaf, salt and pepper. Let veal cool. Cover sides of a deep baking dish with a rich paste. Put an inverted cup in the centre of dish and put in veal cut in good sized pieces. Hard cook the eggs, cut them across in halves and put into the dish with veal. Pour over gravy and cover all with a rich crust. Bake till well browned. A Boston Girl. BEEF FRITTERS. Finely chopped roast beef, 1 Onion juice, cup. Milk, 1 cup. Chopped parsley, 1 tablespoon. Flour. 1 cup. Salt. Egg, 1. Pepper. Baking powder, 1 teaspoon. Mix the beef and parsley and season with salt, pepper and onion juice. To make a batter beat the egg, add the milk and the flour sifted with the baking powder. Add batter to the minced beef and drop by spoonfuls into hot fat. Fry brown, drain and serve with currant jelly. VEAL AND HAM PIE. Veal cutlets, 2 pounds. Mace, 14 teaspoon. Boiled ham, y2 pound. Pepper and salt. Savory herbs, 2 tablespoons. Lemon peel. Nutmeg, 14 teaspoon. Egg yolks, 2. Water, 1 pint. Cut the cutlets into small pieces, lay them on the bottom of a deep pie dish, sprinkle over seasoning, grated lemon peel and yolks of hard boiled eggs cut in slices. Cut the ham very thin and put in a layer. Proceed till dish is full, with the ham on top. Lay an edge of puff paste on rim of dish and pour in the water, cover with crust of puff paste, ornament with leaves of pastry, brush with yolk of egg and bake l1/^ hours. Mrs. W. F. B., East Boston. CANADIAN MEAT PIE. Chopped meat, 2 cups. Pepper, 2 dashes. Onion, 1. Gravy or stock, 1 cup. Salt, !/4 teaspoon. Mashed potatoes, 2 cups. Cold cooked vegetables, 1 cup. Any kind of left over meat may be used. It should be chopped fine with the large onion and any cooked vegetables that happen to be on hand. Add seasoning and arrange in baking dish with mashed potatoes forming crust. Bake 1 hour in a good oven. BEEF OLIVES. Sliced pot roast. Pepper. Bread crumbs. Parsley. Grated onion. Butter. Salt. Gravy, or bouillon cube.

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Beef FrittersCheshire Pork PieVeal PieVeal and Ham PieCanadian Meat PieBeef Olives

Mary Jane's cook book