Mince the beef very finely, moisten with gravy, and season with salt and pepper. Roll out some puff paste and line some patty pans with it, then cut out some rounds to cover them with. Fill each with meat, put on the tops, iKUsh with beaten egg, and bake in a quick oven. Serve either hot or cold.
Beef Patties (2)
Mince some underdone beef, chop an onion up very finely, and add a seasoning of pepper and salt. Mix all well together. Make some lard crust and roll out thinly and cut into rounds about the size of a small saucer. Put a little of the chopped meat on one half, fold the other over, and pinch the edges together. Bake for about twenty minutes.
Boil the hearts of two heads of celery until quite tender, then drain well. Pound in a mortar with one tablcspoonfui of grated ham, one table-spoonful of fine bread-crumbs, two table-spoonfuls of cream, a little butter, and a seasoning of salt and pepper. Steam until it thickens. Fill some pasty patty-cases with the mixture, and serve very hot.
Mince together some cold chicken and ham, allowing two ounces of ham to a quarter of a pound of clucken. Add half a toaspoonful of lemon-peel and salt and pepper to taste. Mix all well together. Make some puff pastry and line some patty-pans and add sufficient mince to fill each. Cover with pastry, brush with the yolk of an egg and cook in a moderate oven.
Having freed some cold meat of all fat and gristle, chop the meat very finely, season with pepper, salt, and curry powder, and moisten all slightly with thin gravy; line some patty-pans with pastiy, place in each a tablespoonful of mince and cover Avith pastry rolled thin. Bake in a quick oven.
Take some stale bread and cut it into slices three inches thick. Take out some of the inside, being careful not to cut right down to the bottom. Soak the cakes in milk, allow them to get half dry, then fry in fat till they are a golden-brown colour. Little lids may be made of the pieces taken from the inside, and fried at the same time. The cases should be filled with well-seasoned rninced meat. When full, put on the covers and serve hot, with a sprig of parsley on the top of each.
Ham and Beef Patty
Mix some finely minced ham and beef with one beaten egg and spread on a round of fairly thick, buttered bread; place another piece of the same size on top. Press together, and fry in lard or good beef dripping till a golden brown. Serve very hot.
Minco scraps of meat very fine, and add gravy to them. Crumble some pieces of dry bread, and mix all well together. Season with marjoram, popper, and salt. Make into small pasties by placing between short-paste.
Mix two cupfula of mashed potato with a iiith butteranu bail.
Add a teaspoonful of baking-powder, one cupful of flour, two ounces of dripping, and one cupful of milk. Roll out into a paste, cu into squares, and bake in a hot oven.
Blanch one or two sweetbreads in salted water and cut into small squares, fry them in butter, to which has been added a little chopped parsley, a very small piece of finely-minced onion, and one tablespoonful of flour. Moisten with a little sauce and put into puff-paste cases. Serve very hot. , PASTRY
THREE points are essential in the making of good pastry. Mix and roll evenly in as cool and airy a place as possible. Water is usually used for mixing, and if a little lemon-juice is added, it will help to make the pastry light. When making fruit pies, the wise cook damps the edges of the pastry with milk because it makes it hold better and therefore seals the juice more effectively. Another plan is to sprinkle fine bread-crumbs under the crust to absorb some of the juice. The sugar for sweetening fruit tarts should not be put on top of the fruit but in the middle, otherwise the pastry will probably be sedden. The paste under the jam in jam tarts will also escape doing similar injury to the cooks pride if it is brushed with the beaten white of an egg.
To glaze pastry, beat the yolk of an egg and brush it over the pastry when it I nearly baked. If a light colour is required, the yolk may be beaten up with a tea-spoonful of hot water. Another glazj may be made by boiling a teaspoonful of brown sugar in two tablcspoonfuls of milk and when cool, brushing it lightly over the pastry before it is placed in the oven.
Pies and tarts when baked should be cooled in a warm room. If placed in a cool larder the pastry will be heavy. Finally, the pastry-board and rolling-pin should be washed in cold water for them to remain a good colour.
Fill a pie-dish well up with tinned or unripe fruit cut in halves and stoned. If unripe fruit is used, crack a few of the stones and add the kernels to the tart, put in a gill of water, and castor sugar to sweeten. Roll out about half a pound of short-crust, and cover. Serve hot or cold, with custard.
Boil together a cupful of hot water and a half-cupful of butter. While boiling stir in one cupful of sifted flour. Remove from the fire and stir until a smooth paste. When cool, add three unbeaten eggs, stirring five minutes. Drop in spoonfuls in buttered tins, and bake in a quick oven for twenty-five minutes. For the cream tako three table-spoonfuls of flour, one cupful of milk, one half-cupful of sugar, and one egg. Cook thoroughly, and flavour. When the puffs are cold, cut open and fill with cream.
Beat four ounces of fresh butter to a cream, add the juice of half a small lemon, and four ounces of castor sugar, and two well-beaten eggs. Mix well, and stir in one ounce of desiccated coconut. Place the basin containing this mixture in a pan of boiling water over the stove, and stir till well blended and as thick as good honey.
Beat four ounces of butter with four ounces of sugar to a cream, and add three well-beaten eggs and two ounces of flour. Beat all together for five minutes, then stir in four ounces of desiccated coconut, and pour into a tin lined with paper, covering the bottom of the tin to the depth of about half an inch. Bake for nearly half an hour in a slow oven, lift from tin, remove paper, and divide into finger lengths. Dish in a pile, and dust with castor sugar.
Chop finely half a pound of cold meat, sweet herbs, and minced onion, and bind with a beaten egg. Make a paste of cold mashed potato, an equal quantity of flour, a teaspoonful of baking-powder, about three ounces of dripping, and add sufficient water to mix. Roll out, and cut into four-inch squares. On each piece put some of the minced meat, wet the edges one side of the paste, fold over and press down, brush over with milk, and bake. This dish can be served either hot or cold.
Take two table-spoonfuls of marmalade, a lump of butter about the size of a walnut, one egg, and mix well. Make a good puff paste, pour in the mixture, and bake in a quick oven.
Line patty-pans with puff-paste, fill them with orange marmalade, and squeeze orange juice over them, and bake. Make an icing sugar thus. Beat the white of an egg to a froth with a tablespoonful of cold water, strain it, and stir into it gradually enough icing sugar to make it thicker than cream. Cover the centre of the tartlet3 with this; let it harden in a cool oven for ten minutes.
Wash well one pound of prunes; soak over night, and stew in just enough water to cover till quite tender. Press through a strainer, and sweeten to taste. Allow the beaten yolks of two eggs and a gill of milk to a cupful of pulp. Stir together, then add the beaten whites of the eggs. Line small tins with pastry, fill with the mixture and bake in a steady oven.