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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.