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

upon another on your left thumb, keeping it erect; then with the right hand take hold of the pieces, bringing the edges together so that the top will form a ball; with a sharp knife make two cuts across and through the five pieces; form a kind of stem as if you were to imitate a mushroom with these pieces, and plant the stem in the hole; when baked it looks like a flower. Glaze the cover with egg; cut strips of paste in different shapes with a knife or paste-cutter, place them on it according to fancy, and bake in an oven at about 390 degrees Fahr. The strips of paste may also be glazed with egg. It will take about two hours to bake. As soon as cold, cut the cover all around and remove it; fill the empty places with meat or calf's-foot jelly and put it on the dish. Chop some of the same jelly, put some all around it and on the top; cut some of it also in fancy shapes with a knife or paste-cutter; place it all around the dish and on the top of the _pâté_, and serve. The cut following represents a plain pie; that is, without any decoration, and immediately after having removed the mould. [Illustration] _Another, or Rabbit-Pie._--Chop very fine and separately one pound of veal, one of beef, one of lean fresh pork, three of rabbit or hare, and three of fat fresh pork. Mix the whole well together and season with salt, pepper, cinnamon, cloves, and nutmeg, all grated or in powder. Line a mould with paste as directed above, put a layer of the mixture in the mould about one inch thick, place on it slices of truffles, if handy and liked; then another layer, truffles, etc., till the mould is full. If filled without truffles, it is not necessary to put layer after layer. Cover also as above, and bake in a moderately heated oven, about 320 degrees Fahr. It takes from five to six hours to bake. _Another, or Prairie-chicken Pie._--Skin a prairie-hen (or