FRIED PIES

Place in a mixing bowl

  Two cups of flour,
  One teaspoon of salt,
  Two teaspoons of baking powder.

Sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water.  Roll out one-quarter inch thick and spread with the mixture prepared for the pork pie.  Brush the edges with water and press them firmly together.  Let stand for fifteen minutes and then fry like crullers in hot fat.

YE OLDE-TYME PORK PIE

The English housewife usually uses individual pans or custard cups for this pie.  Line either custard cups or individual pie plates with pastry made as follows:  Place in a mixing bowl

  Two cups of sifted flour,
  One-half teaspoon of salt,
  One level tablespoon of baking powder.

Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water.  Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture.  Place in a bowl

  One pound of sausage meat,
  Two cups of bread crumbs,
  One-half cup of grated onions,
  Four tablespoons of finely minced parsley,
  Eight tablespoons of cream sauce or thick brown gravy.

Mix thoroughly and then divide into five individual pies.  Cover with the top crust and cut gashes in the top crust.  Brush with milk or water and bake in a slow oven for one hour.

MUSTARD SAUCE

  One tablespoon of evaporated milk,
  One-half teaspoon of white pepper,
  One-half teaspoon of salt,
  One-half teaspoon of sugar,
  One teaspoon of mustard,
  Two tablespoons of salad oil.

Blend well and then add

  Two tablespoons of grated onion,
  Two tablespoons of finely minced parsley,

and serve.

BRAISED ONIONS

Peel medium-sized onions and then parboil and drain.  Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat.  Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occasionally and add four tablespoons of water.

ENGLISH PEPPERPOT

Wash and cleanse thoroughly two well-cracked calves’ feet.  Place in a soup kettle and add a good-sized veal bone and

  One bunch of potherbs,
  Two large onions, cut fine,
  One small carrot, cut in dice,
  One small turnip, diced.

Add sufficient water to cover, usually about four quarts.  Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones.  Add to the stock together with