Make a paste;
roll it out thin like a large puff, and put in the potato; fold over
one half, pinching the edges. Bake in a moderate oven.
POTATO PIE.--Skin some potatoes and cut them in slices; season them;
and also some mutton, beef, pork or veal, and a lump of butter. Put
layers of them and of the meat. A few eggs boiled and chopped fine
improves it.
VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin
slices, as also a quarter of a pound of cooked ham; season the veal
rather highly with white pepper and salt, with which cover the bottom
of the dish; then lay over a few slices of ham, then the remainder of
the veal, finishing with the remainder of the ham; add a wineglassful
of water, and cover with a good paste, and bake; a bay-leaf will be an
improvement.
VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two
water, a little nutmeg. Put in dish and bake.
* * * * *
HOW TO MAKE PRESERVES
OF VARIOUS KINDS
APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples
unpeeled into quarters, take out the core, then fill the jar with the
apples; tie a paper over it, and put it into a slow oven. When quite
soft and cool, pulp them through a sieve. To each pound of pulp put
three-quarters of a pound of crushed sugar, and boil it gently until it
will jelly. Put it into large tart dishes or jars. It will keep for five
or more years in a cool, dry place. If for present use, or a month
hence, half a pound of sugar is enough.
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