The Toronto Cook Book

Make pie crust (not too rich), and put around sides of a deep pie dish. In bottom and above place layers of thin sliced bacon, sliced potatoes, onions, sliced or chopped and lean fresh pork cut in small pieces. Season with salt, pepper and sage. Fill dish with any good gravy left from roasts and water thickened for occasion. Cover with crust and bake one and a half hours. Cover pie with thick brown paper if it gets too brown. Mint Sauce One cup fresh chopped mint, one-half cup sugar, one-half cup vinegar. Let stand and hour before using. Rub sugar well into the mint before putting vinegar on. Tartare Sauce Make like a mayonnaise, using only one-half cup oil and add one tablespoon each of chopped parsley, olives, capers and cucumber pickles. Celery Sauce Wash and pare a bunch of celery; cut it into pieces and boil it gently until it is tender; add a half pint of cream and a small piece of butter rolled in flour ; now boil it gently. This is a good sauce for fowls of all kinds, either roasted or boiled. Tomato Sauce for Macaroni Stew one-half a can of tomatoes and half a small onion ten minutes. Rub through a strainer or sieve. Cook one tablespoon butter and one of flour in sauce-pan ; add the strained tomatoes, salt and pepper and pinch of sugar. Filling for Chicken and Turkey Three cups roll stale bread, two tablespoons butter, one tablespoon of chopped parsley, two teaspoons salt, one-half a teaspoon of pepper, two teaspoons chopped onion. Rub the butter into the crumbs, and let them stand half an hour, when the rest of the seasoning may be added. This makes a very nice filling. Meats, Fowl, Entrees, Gravies and Fillings 305 Drawn Butter Sauce Put one scant half cup of butter in a sauce-pan; when just melted, add two tablespoons flour and mix well. Add the hot water and stir rapidly as it thickens; then add salt and pepper to taste. Use one pint of hot water or stock. Rice Filling Brown one chopped onion in a tablespoon of butter and mix with it three cups cold boiled rice, one cup of bread crumbs moistened in one cup of milk; season with sage; add threequarters of a pound of sausage meat; salt and pepper to taste. Chestnut Filling Take two pounds of large chestnuts; roast over stove until shells crack; remove shells and cook them in boiling water until the skins separate; then remove skins and again put the nuts into boiling water. While the nuts are still hot, rub them through a very coarse sieve; mix with the sifted nuts a very few bread crumbs and three tablespoons of melted butter, and season with salt and pepper. Moisten with a little sweet cream. Canadian Filling for Ducks Equal quantities of onion and bread crumbs, first boiling the onions about thirty-five minutes, then chopping them fine; add one ounce of butter; half an ounce of sage minced fine, add salt and pepper. English Filling for Roast Goose Four onions, eight sage leaves, two cups bread crumbs, one egg, two and a half tablespoons of butter, salt and pepper to taste. This recipe makes a highly seasoned filling. Filling for Turkey