Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
472
1248.
Excellent
Paste
for
Fruit
or
Meat
Pies.
Excellent
paste
for
fruit
or
meat
pies
may
be
made
with
two-thirds
of
wheat
flour,
one-third
of
the
flour
of
boiled
potatoes,
and
some
butter
or
dripping;
the
whole
being
brought
to
a
proper
consistence
with
warm
water,
and
a
small
quantity
of
yeast
or
baking
powder
added
when
lightness
is
desired.
This
will
also
make
very
pleasant
cakes
for
breakfast,
and
may
be
made
with
or
without
spices,
fruits,
&c.
1249.
Pastry
for
Tarts,
&c.
Take
of
flour
one
pound;
baking
powder,
three
teaspoonfuls;
butter,
six
ounces;
water,
enough
to
bring
it
to
the
consistence
required.
1250.
Preparation.
When
much
pastry
is
made
in
a
house,
a
quantity
of
fine
flour
should
be
kept
on
hand,
in
dry
jars,
and
quite
secured
from
the
air,
as
it
makes
lighter
pastry
and
bread
when
kept
a
short
time,
than
when
fresh
ground.
1251.
My
Wife's
Little
Suppers.
1252.
Meat
Cakes.
Take
any
cold
meat,
game,
or
poultry
(if
underdone,
all
the
better),
mince
it
fine,
with
a
little
fat
bacon
or
ham,
or
an
anchovy;
season
it
with
pepper
and
salt;
mix
well,
and
make
it
into
small
cakes
three
inches
long,
an
inch
and
a
half
wide,
and
half
an
inch
thick;
fry
these
a
light
brown,
and
serve
them
with
good
gravy,
or
put
into
a
mould,
and
boil
or
bake
it.
Bread-crumbs,
hard
yolks
of
eggs,
onions,
sweet
herbs,
savoury
spices,
zest,
curry-powder,
or
any
kind
of
forcemeat
may
be
added
to
these
meat
cakes.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
