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Improved Frying-Pan-Handle Always Oval

XVIII. Prepared Dishes Baked.

Oysters. This is a nice breakfast dish. Separate the oysters from the liquor, and put some of them in a baking platter, or pan. Make a seasoning of grated bread-crumbs, pepper, salt, celery-seed and small bits of butter. Put this over the oysters, add some seasoning and again oysters until you have enough. Pour a glass of wine or sound cider over all, and add the liquor of the oysters, as much as may be necessary. Bake until hot throughout and serve immediately. Meat Pot-Pie. The old-fashioned way of making a pot-pie, and the only way in which the lower crust can be properly browned, is to use a thick round-bottomed pot over an open fire. The bottom and sides of the pot are lined with thick crust, and just before the pie is done the fire is increased until the crust is well browned. It cannot be made in a flat-bottomed or thin kettle. The modern way of making a potpie in the oven is to brown the top crust. It is the next best thing to a browned bottom crust. Chicken, game, beef and veal are the meats used. XIX. Pastry for Meat Pies.

MANY prefer a crust that is firm enough to be raised around the meat. Care must be taken that the flour is dry, and it must be sifted. Boil water with a very little lard and an equal quantity of sweet drippings or butter. While hot, mix this with as much flour as you want, making the paste very smooth and stiff, by beating and kneading. When ready, place it in a cloth or under a pan until cold. To make the form, place the left hand on the lump of crust, and with the right keep working it up the back of the hand until the proper shape is obtained. It must be thick enough to support itself.

When worked into the desired form, the meat is put in with the necessary dressing, and the cover cemented on with the white of an egg, leaving vent holes for the escape of steam. You will have difficulty in forming the paste without practice, and in reality these raised pies are more fanciful than practical. Before putting into the oven the whole must be glazed with white of eggs.