For growing girls who are using their brains
fresh food is imperatively required, and one of the chief reasons why
these luncheons are to be recommended is that they afford a means of
furnishing wholesome and nourishing provision. Yet it must not be
forgotten that when fresh meat is not to be had, tinned provisions are
to be accepted with gratitude; and it is always wise, therefore, to keep
a supply on hand.
Trifles made of pastry are always acceptable for occasions of the kind
named. Small meat pies, if nicely made, are both appetising and
wholesome; the great point to be observed with regard to them is that
they should not be dry. Yet it is evident that if liquid gravy were put
into them, accidents might be expected, and therefore gravy which will
jelly when cold should always be provided, and poured in when hot
through a hole left in the pastry for the purpose. Small meat pies can
be made of every sort of meat, poultry, and game, the chief detail to be
looked after being the seasoning. In making trifles of this sort, girls
should not forget that nothing is more effectual in preventing
insipidity than a tiny scrap of onion. "Yet onion is objectionable to
many people." Of course it is when introduced in large quantities or in
large pieces, but if used in very small quantities, and chopped until it
is fine as dust, then sprinkled over the meat, it would dissolve
entirely, few would suspect that onion was present, and yet there would
be no danger that the pie would be tasteless.
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