The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

heavy.) If you wish to have it brown, heat a bake pan lid, and cover the pot while it is cooking, which takes about an hour. The crust for the pie is good, made like common pie crust, only very plain, roll it about an inch thick, cut it with a tumbler, into small cakes. Raised pie crust, is generally preferred to any other, it is made in the following manner. Rub together, three pints of flour one cup of butter, half a tea spoonful of salt, and then turn in a tea cup of yeast, and half a pint of water. Set it in a warm place to rise, when risen, (which will be in the course of ten or twelve hours, in cold weather,) roll it out, and cut it into small cakes. If it is not stiff enough to roll out, knead in a little flour, if too stiff, put in a little water. Potatoe pie crust is good, boil the potatoes, peel and mash them fine, put in a tea spoonful of salt, a piece of butter of the size of a hen's egg, and half a pint of milk, mix flour with it till of the right consistency to roll out, cut it into cakes, and put them with the meat. A very good way to make the crust, when you happen to have unbaked wheat bread; is to roll out the dough several times and spread butter on it each time, let it lay about half an hour, before you put it with the meat. 34. _To Frizzle Beef._ Take tender smoked beef and shave it off thin, put it in a stew pan, with boiling water enough to cover it, let it stew ten or fifteen minutes; three or four minutes before it is done, thicken the water it is stewed in with a little flour, when taken up sprinkle on a little pepper. This makes a nice dish for breakfast, provided the beef is moist and tender. 35. _Warmed over Meats._ Boiled or roasted veal makes a nice dish, chopped very fine,