Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in thickness; cut it in pieces with a knife or paste-cutter; moisten the top with water by means of a brush, dust with sugar, and bake in an oven at about 370 degrees Fahr. Serve cold. _Viennois._--Make some biscuits in boxes, and when cold, cut off a little piece on the top, in the centre, which place you fill with peaches or apricots in _compote_; put two together; serve cold. _With Jelly._--Proceed as above in every particular, using currant or raspberry jelly instead of _compote_. MEAT-PIES. _Pâtés de Viande._--Meat-pies are made in moulds without bottoms and which open in two, or are made of two pieces joined and fastened together with two pieces of wire. The size of the mould and that of the pie are according to taste. A pie may be made and filled with a reed-bird, or with a quail, or a partridge, or prairie-chicken, or with a dozen of them. We will give the receipt for one prairie-chicken. _Pâté of Game._--Bone a prairie-chicken as directed for birds, and cut it in about half a dozen slices or pieces. Grease the mould with butter and put it in a baking-pan. Put one pound of flour on the paste-board and make a hole in the middle; place in it six ounces of butter, one egg, a pinch of salt, and about one gill and a half of cold water, and knead the whole well. Roll it down to a thickness of about one-quarter of an inch, and of a rectangular shape; fold in two, and roll down again. Repeat this from six to twenty times; that is, till the paste is soft. The last time roll it down to a thickness of one-third of an inch, and give it as round a shape as possible. Dust the upper side slightly with flour, fold in two in this way: turn the side farthest from you on the other, so that the side of the paste nearest to you will be somewhat round, and the opposite one will be straight. By pulling with the hands the two ends of the