A Plain Cookery Book for the Working Classes

these out either round or square, place one of the flats on a tin baking-dish, wet all round the edge of the paste, spread some of the mince-meat about half an inch thick all over the paste to within an inch of its edge, then cover all in by laying the other flat of paste evenly upon the whole, press all round the edge of the pie with your thumb to secure the mince-meat from running out at the sides, score the pie neatly over the surface, in the form of reversed strokes, and bake it for an hour. No. 103. JAM TART. Prepare some paste, as in No. 101, and use this to make a jam tart, as directed for making a mince-pie, using any kind of common jam, instead of mince-meat, for the purpose. No. 104. BAKED APPLE DUMPLINGS. Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled. With the above ingredients prepare some suet paste, as directed in No. 97; divide the paste into about eight equal parts, first make these into balls with the hand, and then roll them out with a rolling-pin to the size of a large saucer, envelop an apple in each flat of paste, and, wetting the edges with water, gather them round in a purse-like form, and twist the ends tightly together to fasten them securely. The dumplings, thus formed, must be placed on the twisted end, at equal distances of three inches apart from each other, upon a tin baking-dish, and baked in the oven for about three-quarters of an hour. No. 105. PANCAKES FOR SHROVE TUESDAY. Ingredients, twelve ounces of flour, three eggs, one pint of milk, a tea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel. First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in the eggs, work all together, with a spoon, into a smooth soft paste, add the remainder of the