Show n n r t I y f b z F A ND EUP ENGLISH ENGLIS PORK PIES PlES Aa 1 HOP fine a quarter of a pound of beef kid suet and mix it with an n equal 1 I CHOP quantity quantify of butter Rub both into a pound of f stout flour Ao and set all aU ove oe over d fire t I IB in a epan until the tha butter and suet are arc melted and the flour ver verS ef hot hotI I t Knead alt all together then then intO a stiff paste P coyer with a sloth loth and put it near the they y fire while you mako make ready read t e There There shourd rd bo be about a out two t o pounds of the n neck of perk pork and this should be out cut in very vary V small pieces and sease seasoned liberally with will s pepper and a a of powdered sage The paste must then bedi be divided di into as many pieces as 3 q wish Dish pies and these must be made mad a into pie hn e zap shapes built up u into the shape of round pies ter The way to do o this must be studied carefully U for it is a in itself The fist is put into the middle of or orthe the piece e of dough from which the pie pia is to be raised and by b working it in a ay aA A ti hollow boHo t receive ele E tho the meat The process y circular lar faun fashion the is made which is to a should shook really rc n be b seen to be adequately understood When then the pie is rais raised d the ti meat n e eat t is put Into it Jt a round of at paste panto laid on tho the top and its edge pitched pinched ched r to that ut of the he t lower crust cr st It te is then baked In a steady rather slow oven oen c abIDED SPONGE CAKE CARE T IGHT T egg z The Th e eight w t of the eggs in iii sugar and half Rail their weight In Hour flour our EIGE jl Separate e the yolks yokes and aad at whites whit os of or the eggs very carefully Beat the yolks very 11 add the s igar at lo Ito l them tha the juice and grated rind of ot one lemon and half bail f of of the the flour our e whites to a very v T stiff sUt froth Troth add half bale of or these to 10 tor r the batter stir in lar the rest of the flour and a 4 the remaining whites Pour into a greased ed cake mould witha Ul top and put this OH OR the stove steve in a pot of toiling boiling water Do dt let the water come up over the top of the tin i Boll Boil steadily for at least art ai hour before looking at the cake Test then with a straw and if it not done dODe boll boil bolla a while 1 longer The straw should come out clean clen when the cake is done I NOUGAT t together a pound of sugar and a half pup of or cold water until it becomes BOIL brittle If dropped in cold c l water Cover the Ole bottom bott m of a chat shallow low tl tax tiA with nut Aut kernels ker hickory walnut and pecans and blanched almonds strips of or bits biU of f figs the like Add a tablespoonful of lemon JemO juice juke to the candy he hen It k is 8 done aad ad pour DOUr it over the fruit and nuts 0 in it the pan Let it got bot cald celd and mark mack lIrk ipp into squares and strips J Y a I |