Raised Pies
INGREDIENTS.-To every lb. of flour allow 1/2 saltspoonful of salt, 2 eggs, 1/3 pint of water, 6 oz. of butter. AVERAGE Cost, 1s. per lb.
Spread the flour, which should be sifted and thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and, when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink.
Note. This paste may be very much enriched by making it with equal quantities of flour and butter; but then it is not so easily raised as when made plainer.
Paté de Foie Gras Sandwiches. - INGREDIENTS for sandwiches for 6 persons. A small tin of foie gras, a little cress, 1/4 lb. of butter, brown bread. AVER- AGE COST, 1s.
Cut bread-and-butter from a tin loaf very thin, sprinkle half the slices with the cress freed from half the white stalks, spread the other half with the pâté, and put them together, trimming off the crusts.
Arrange them on a dish in a circle as cutlets, overlapping one another, and garnish with parsley or watercress; in using the latter, put a pile in the centre.
SEASONABLE. - Suitable for afternoon tea, or a savoury at luncheon.