Raised Pies
They are of two or more kinds, either raised by pressing a common paste into the shape of a dish, with the fingers, or made more ornamental with a richer paste in a tin mould.
For the latter make the ordinary short paste the same as for covered pies or shortcake, of a pound of lard to two pounds of flour and a little salt, mixed up slightly warm. Knead it compact and smooth Put a buttered sheet of paper on a baking pan, butter the mould inside and set it on the paper; put in a bottom crust half an inch thick and then line the sides, wetting the lower edge and pressing it to join the bottom piece. The pie may be filled with anything in the meat line that is good to eat cold; there may be a boned chicken prepared exactly as directed for galantine, and some boned quails placed around it, and have truffles and mushrooms for seasonings and thin slices of fat unsmoked bacon on top. But to make it as fine as possible, the inside of the crust should be spread over with liver paste made as at No.802, or preferably perhaps, with fine simple matter, and though they are not very life-like they answer the temporary purpose quite well. You take half a dozen carrots of different sizes and cut the ends as near as may be in the resemblance of flowers, dip them in melted parrafin or wax and then immediately into cold water. The thin waxen mask of a flower shape can then be pulled off and another made. These are of course easily set in clusters on the stands by means of melted wax, and white leaves such as cakes are ornamented with complete the garlands. But all sorts of mouldings, cornices and borders can be made on the same plan. Instead of wax these stands can be covered with cake icing, white or colored, and with ornaments of gum paste.
One thing more: There is a little patching to be done in our trade as well as others. It is difficult to boil a fish so entire that it can be covered smoothly with a jelly and show no yawning chasms, and to have a boar's head without an ugly twist in the corner of his mouth. To smooth over the breaks in the fish, or to stuff it in natural form make a paste of whitefish pounded with half as much bread, a little butter, and yolks of eggs, and bake the fish a little while, covered with buttered paper. For the other case forcemeat will answer, glazed over. "`Ah! what delicacy hast thou in store for us now, my Glaucus?' cried the young Sallust, with sparkling eyes. `I know its face, by Pollux!' cried Pansa, 'it is * * *! --The Last Days of