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Ornamental Icing (Follows Take a quarter)

follows: Take a quarter of a pound of lard for every pound of flour, add half a pint of water, also a pinch of salt; to make it, add the lard to the water, bring it to a boil, then add it to the flour and mix as quickly as possible; when mixed wrap it up in a cloth to keep warm. Make into the shape or shapes selected as quickly as possible , as when it gets cold it hardens; when cold it will retain any shape given it while warm. You can use pie-molds, in which case simply line the mold with the paste, when the pie is made it is well to allow it to stand all night if possible, to get fully fixed before baking. Before adding any leaves or other paste decorations wash it with yolk of eggs, then add the paste leaves, and do not wash them. The pie will then bake a rich brown, while the leaves remain a pale color, giving a pretty effect. A very nice meat for filling is made as follows: Bone two calves' feet; chop fine boiled chitterlings; cut up and stew over a gentle fire for an hour two chickens, and two sweet breads, in a quart of veal gravy; season with cayenne pepper and salt; then add six or eight force-meat balls (that have been boiled); four boiled eggs quartered; and, when stewed enough, let stand until nearly cold, and place it in pie, cover with aspic jelly, and ornament as above directed. In case you do not wish to use the butter-lamb and aspic jelly, after filling in meat, place four quarters of a hardboiled egg at equal distances apart on the top of the meat, and strew a few cold green peas or asparagus tops on it. This gives a pretty effect, and saves the trouble of making the aspic jelly. The shell may be filled with any cooked cold meat. Rabbits make a nice filling, stewed with a nice cut or two of ham or salt pork. Make a force-meat out of the livers beaten in a mortar until fine, adding freely of pepper and salt, a little nutmeg, and a few sweet herbs. Partridges, or any game birds, may be used, bearing in mind that the pie is always to be served cold.