Modern cookery for private families

the early part of the following day. It should then be kneaded up afresh the first thing in the morning. To mould it in the usual form, make it into balls of uniform size, hollow these a little at the top by pressing the thumb round them, brush them over with yolk of egg, and put a second much smaller ball into the hollow part of each; glaze them entirely with yolk of egg, and send them to a quick oven for half an hour or more. The paste may also be made into the form of a large cake, then placed on a tin, or copper oven-leaf, and supported with a pasteboard in the baking; for the form of which see introductory page of Chapter XXVII. Footnote 114: It should be remarked, that the directions for brioche-making are principally derived from the French, and that the pound in their country weighs two ounces more than with us: this difference will account for the difficulty of working in the number of eggs which they generally specify, and which render the paste too moist. Flour, 2 lbs.; yeast, 1/2 oz.; salt and sugar, each 1/2 oz.; butter, 1 lb.; eggs, 6 to 8. MODERN POTATO PASTY. (_An excellent family dish._) [Illustration] [Illustration] A tin mould of the construction shown in the plate, with a perforated moveable top, and a small valve to allow the escape of the steam, must be had for this pasty, which is a good family dish, and which may be varied in numberless ways. Arrange at the bottom of the mould from two to three pounds of mutton cutlets, freed, according to the taste, from all, or from the greater portion of the fat, then washed, lightly dredged on both sides with flour, and seasoned with salt and pepper, or cayenne. Pour to them sufficient broth or water to make the gravy, and add to it at pleasure, a tablespoonful of mushroom catsup or of Harvey’s sauce. Have ready boiled, and _very_ smoothly mashed, with about an ounce of butter, and a spoonful or two of milk