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Mutton Turnovers

Mix together 3 cupfuls of flour, 1/2 teaspoonful of salt and 2 scant teaspoonfuls of baking-powder, sift, then rub in 3 tablespoonfuls of butter, working thoroughly until the mixture is almost as fine as coarse meal. Mix to a soft dough with sweet milk, turn on a floured board and knead for a moment, then roll out a quarter of an inch thick.

Cut in four-inch squares or circles. Put through the chopper some cold lean mutton. Measure, and for each packed cupful add 1 tablespoonful of grated onion, 4 of a teaspoonful of cinnamon and a slight seasoning of salt and pepper.

Moisten slightly with equal parts of good gravy and tomato catsup; 2 tablespoonfuls to the cupful will probably be sufficient. On each piece of paste lay 1 spoonful of the mixture, double the paste, wet the edges slightly with water or white of egg, double and pinch them securely together.

Brush the top of each with a little beaten egg yolk, lay well apart on a flat pan and bake in a quick oven. This simple recipe may be somewhat elaborated by substituting puff paste and frying in deep fat instead of baking; but the recipe as given is more suitable for children.