No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q: s: to make a paste, roll in the residue of shortning in ten or twelve rollings--bake quick. No. 8. Rub in one and half pound of suet to six pounds of flour, and a spoon full of salt, wet with cream roll in, in six or eight times, two and half pounds of butter--good for a chicken or meat pie.
Boil four calf's feet in six quarts of water 'till it is reduced to three pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, a spoonful of butter hot, add to it a spoonful of fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and let it boil; when cold take off the fat, melt the jelly again and put to it half a pint of red port, the juice and peel of half a lemon, white pepper, mace, a little Jamaica pepper, and a little salt; then have ready the whites of four eggs, well froth'd, and put them into the jelly, (take care the jelly be not too hot when the whites are put in) stir it well together, and boil it over a quick fire one minute, run it thro' a flannel bag and turn it back till it is clear, and what form you would have it, have that ready, pour a little of the jelly in the bottom, it will soon starken; then place what you please in it, either pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You may send it up in this form, or turn it into another dish, with holding it over hot water; but not till it is thoroughly hardened.
For shortening; use drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, save all drippings of poultry fat for pie-crust. If you have neither, use rendered beef fat. Take one-half cup of shortening, one and one-half cups of flour. Sifted pastry flour is best. If you have none at hand take two tablespoons of flour off each cup after sifting; add a pinch of salt. With two knives cut the fat into the sifted flour until the shortening is in pieces as small as peas. Then pour in six or eight tablespoons of cold water; in summer use ice-water; work with the knife until well mixed (never use the hand). Flour a board or marble slab, roll the dough out thin, sprinkle with a little flour and put dabs of soft drippings here and there, fold the dough over and roll out thin again and spread with fat and sprinkle with flour, repeat this and then roll out not too thin and line a pie-plate with this dough. Always cut dough for lower crust a little larger than the upper dough and do not stretch the dough when lining pie-pan or plate. If fruit is to be used for the filling, brush over top of the dough with white of egg slightly beaten, or sprinkle with one tablespoon of bread crumbs to prevent the dough from becoming soggy. Put in the filling, brush over the edge of pastry with cold water, lay the second round of paste loosely over the filling; press the edges together lightly, and trim, if needed. Cut several slits in the top crust or prick it with a fork before putting it in place. Bake from thirty-five to forty-five minutes until crust is a nice brown. A gas stove is more satisfactory for baking pies than a coal stove as pies require the greatest heat at the bottom. The recipe given above makes two crusts. Bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven. Let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust.
To two pounds of chopped beef take three egg yolks, three tablespoons of parsley, three tablespoons of melted chicken-fat, four heaping tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet, two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix and bake twenty-five minutes in a quick oven with one-fourth cup of melted chicken-fat, and one-half cup of boiling water. Baste often.
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper
Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole. Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter. Put the butter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.
