| Show n '' - t " : 'I'r'ljf iijin iiynmimi — y mma - "i)Hff 'ifQr' — y — ‘if'y i iy 'iqpru'W f - The Salt Lake Tribune 6C “’ l nnirp Thursday October SI 19G3 ' ' " ' " : - Do Welsh Cooks Make the Best Meat Pies? i By Bonnie Lake Tribune Home Service ‘ Dlrtof J There’ no ( took” who can make a better meat pie than an English one “unless it’s a Welsh' Cook” writes MrsrMyrna Evans Magna Her recipe for Cornish Pasties (for Mrs Joe W Jones) is straight from her old rp a treasured cookbook heirloom from old Wales ' "Nineteenth century cook- books are extremely casual in their directions leaving ‘ a good deal to the ingenuity— and whim-- of the cook” Mrs Evans writes The recipe she gives readers today has been adapted by her for practical family use She usually doubles or triples the ingredients and comes up with enough Pasties to freeze for future use Old Cornish Pasties pound stewing steak pound kidney (beef veal or lamb) 4 pound raw potatoes ‘ 1 tablespoon onion finely chopped Salt and pepper Short crust pastry Dice steak and kidney and the peeled potatoes add the minced onion and season well with salt and pepper Roll out the pastry and cut into rounds about the size of a saucer Th'e mixture will fill f 4 to 6 rounds Fold rounds in half with the mix- - Requests Calling all cooks! How about swapping recipes with these ladies? If yon have any of the ones requested below please send to Bonnie Lake The Salt Lake Tribune to be published ture inside and crimp the edges Brush over with beaten egg and put into a hot After 10 minutes reoven duce heat and bake about 1 hour Thanks for the Pastie recipe also go to Mrs Anton Skriner Mrs L T Spring Glen Kreklier Brigham City a lady from Salt Lake City who signs her card “IIR” and Mrs Tat Mendenhall Pocatello Idaho Short Crust Pastry To make the Short Crust Pastry called for in the Pastie recipe sift 2 cups flour Cut cup shortening into flour and add enough water to make a stiff dough— about cup Roll out on floured board and cut into rounds for pastie filling Extra! Treat For good measure Mrs Evans includes her recipe for Venison Pastie If you like good meatpies— be sure to try this one: YenLson Pastie Bone a piece of venison and season with mixed spices and salt Pour over it 2 glasses of red wine and glass of vinegar Cut some fat pieces of mutton and put them in amongst it let the whole lie a night in seasoning then take out the meat cut it into handsome pieces lay mutton above the lean pieces of the venison and put them Into a plate with a little of the liquor Bread the bones of the venison and draw a gravy fronj them Put a rich paste on the border of a plate cover It up and send it to the oven It takes a long time to bake If it is to be baked In a pan lay a puff paste in the bottom and when It comes from the oven put in some of the gravy and give it a shake Ornament it with paste dogs and deer— From Mrs Evans’ old Scottish cookbook of pan Mrs Panline Harper Ogden Mrs T L Baker Ream Mrs Alton Tone Vernal To all of them a hearty redpe but Thank-Yo- u Logan and However we are going to follow some advice suggested by Mrs Wilma Wells “I read the request of Ann Grow for a bread recipe" she writes "LYNN WILSON'S Just Heat and SECOND REQUEST: Mrs Nelson Smith Orem Is still looking fora recipe for “Drawn Sauce” It la made with beaten egg whites and melted butter she writes - and la used over baked puddings etc of j believe iubetter Extension Service University st f a let book- called “En- - V st Joy Y e Breads both Plain and L5“ Fancy” It is free good THAMES C Selch and a to Mrs Glenn 1238 Lynne Ln and Mrs W G Callahan Provo for Scrapple recipes —received too late to Include ln last week's column Over in Pocatello Idaho Ann Grow Is asking for advice on baking bread A lot of good cooks were nice enough to send In recipes forher— among them Mrs Ray W Hopper 1031 Jeremy St V5 4 vL)J vjji 'FSrmrriy JOli Cuiuay (ales CUP AND 9 AM TO 9 SAVE-OP- EN PEACHES or FRUIT COCKTAIL DAYS A WEEK $00 LEGS 4 & THIGHS JUICES 25 PINEAPPLI TOMATO FRUIT PUNCH lot t A GRADI FRYER CHILI PM- -7 2 Vl Size Cans 46-O- Z A hrtjflvor end nutrition tret t for cool weather ipperlter New Flavor LYNN WILSON'S CHIU la “the perfect answer qulck-to-dinner that everyone will enjoy very helpful pamphlet on giving not breadmaking only recipes but fundamentals on this baking art” We might add that also the recipes are keyed to this particular mountain altitude Basic recipes can be turned Into all those find bread treats See Page G7 Column 1 1827 Before Trick or Treating or After— Glvo 'em Delicious New flavor In this column next week “I have a I suggestion would be for Mrs Grow to write to the Utah Stale ENRICHED 2” 50 CANNED MILK -- Mrs Ray W Hopper needs a recipe for Greek pickles g “They use cauliflower cucumbers carrots cabbage — you can think of—but I don’t know how they’re made” she writes Can someone help her? tta any-thin- "FOREMOST" - V oui fl 9C “ rsr 10-J- S1 Bag -- I- Mrs Owen J Gudmundson Stuffed Pork Chops ( Mrs John N Bowen Sour Milk Raisin Pie vJV? 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