TESTED RECIPES

Hawera Star, Volume L, 17 May 1930, Page 15

TESTED RECIPES

RAISED PORK PIE. For the pastry: s ozs flour . 3 ozs of butter, yolk of one egg, a pinch of salt, I breakfast cup of milk and water (half and half). Sift flour and salt into a basin .Make a hole in the centre and stir in the’ egg yolk. Meantime have the. milk, water and butter heated to boiling point in a saucepan. Pour liot iiuto the other? ingredients and mix to a nice flexible dough. Turn out on a. floured pastry board.. Work a little. Divide into three pieces, which foil out separately for lining the container. For the bottom and lid of the I>ie, invert the container on to the rolled out pastry and cut round’. Tlie rest of the pastry should he rolled into a long ribbon, and afterwards deftly manipulated to form a compact lining which should come quite up to the edge of the vessel. The filling: Four pork drops (pork cuttings would bo more economical), and half a pound of bacon rashers evenly diced, a chopped hard boiled egg. Place these ingredients in, the water and put on the lid. Brush over lined container. Brush the edges with beaten egg and bake for two hours. Have a good heat in your oven in the beginning, but afterwards reduce to very moderate. PUFF PASTRY. (Five Minutes to Make.) Half a pound of flour, six ounces of butter, a. pinch of salt, about thi’eequarters of a cup of cold .water to mix. Chop up the butter with the sifted flour and! salt. Mix with the water to a stiff paste. Turn on to a floured board, aud roll to a long _strip. Fold in three, being -oarefull to seal the edges to keep in the cold air. Roll out three times. The pastry is then ready for use. Half butter "and half lard ma:v be used with good results or ball butter and ballf dripping FILLING FOR, OYSTEIR PATTIES. Two dozen oysters, one oup of milk, one tablespoon of butter, two tablespoons of flour, half a teacup of oyster liquor, salt, cayenne, lemon juice. Molt the butter in a saucepan over gentle heat; stir in the flour and cook for a few moments, stirring continuously. Add a, cup of hot milk and heat the mixture until .smooth (an egg beater was advocated in tin's process) adding the oyster liquor and lemon juice gradually meanwhile. Beard and cut tlie oyster into small pieces. Add to the rest of the contents in the saucepan, which at once remove from the gas. N.B. : There Trill lie sufficient ! heat in the sauce to cook the delicate I fragments of oyster which, if boiled, j would be tough and indigestible. Allow the mixture to cool before filling the pastry cases.