High-class cookery made easy

NO. 4.--HARD PASTE FOR RAISED PIES. Put one pound of flour on to a slab, rub in three ounces of clarified fat, and a pinch of salt; wet with hot water, not very soft, and knead for half-an-hour to get it stiff. This paste will do for raised pies or mutton pies. PASTE NO. 5.--SUET CRUST. Mince fine eight ounces of suet, and mix it into one pound of flour and a pinch of salt. This paste must not be worked much, and is used for steamed or boiled crust. Boiled crust requires to boil from twenty minutes to two hours, depending on what size is boiling. This crust could be baked as well as steamed. A HINT ON THE HEAT OF THE OVEN. For baking paste, hold your hand in the oven a quarter of a minute; if the hand cannot be held any longer, it is hot enough; if the hand cannot be held so long, it will be too hot. Place some white paper over whatever is baking, and this will keep it from burning. EDINBURGH PRINTED BY LORIMER AND GILLIES, 31 ST. ANDREW SQUARE. TRANSCRIBER’S NOTES: Italicized text is surrounded by underscores: _italics_. Obvious typographical errors have been corrected. Inconsistencies in hyphenation have been standardized. Archaic or variant spelling has been retained. *** END OF THE PROJECT GUTENBERG EBOOK HIGH-CLASS COOKERY MADE EASY *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project