A little piece of onion
the size of a thumb-nail, chopped as small as possible, would be
sufficient to flavour two small meat pies four inches in diameter. And a
pie this size would be quite large enough for a purpose such as this.
Some time ago I gave a few hints as to the best method of making raised
pies, therefore I do not need to repeat them now. I may remind girls,
however, that one encouragement connected with the attempt is that small
pies are much more easy to make than large pies, and that there is
small fear of failure in connection with them. Equally acceptable will
be meat patties, Cornish pasties, mushroom pies, sausage rolls, &c. Hard
boiled eggs, too, are much liked by some people, and if fresh when
cooked, they make an agreeable change. It is scarcely necessary to say
that one or two slices from the breast of a chicken or duck will always
be welcome on an occasion of this sort, if pains be taken to keep these
meats from getting dry.
To an impromptu meal of this kind a simple "sweet" forms a most
agreeable conclusion, and really, when one comes to experiment in this
direction, it is astonishing what a variety of luxuries can be cooked
and conveyed in a cup or small basin, holding little more than half a
pint. Perhaps it may be helpful if I give recipes for a few of these
trifles.
Pages:
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85