larger piece of pastry will require longer to bake through and through.
Remove lid carefully, put in filling and replace lid.


Raised Pie Crust.

This paste is most wholesome and economical. For a good-sized pie take
3/4lb. flour and 3 ozs. butter or Nut Butter. Put the flour in a basin.
Bring the butter to boiling point with a teacupful water. Pour in among the
flour, stirring all the time till thoroughly mixed, then knead well. When
nearly cold take off about a third and make the rest into a ball, flatten
and work up by hand till the case is about 2-1/2 inches high, and slightly
narrower at the top--Melton-Mowbray shape. Slip on to greased oven-plate,
and when quite firm, fill rather more than half-full with haricots,
tomatoes, &c. Roll out the bit of paste remaining, cut out lid, wet the
edges of it and the pie-case and pinch together. Brush all over with egg.
Ornament with the trimmings, brush again and bake in good steady oven for at
least three-quarters of an hour. When ready, pour in some more gravy, or if
to be used cold, some dissolved savoury jelly.

Should there be difficulty at first in raising this entirely by hand, it
might be moulded round a jar or round tin. Another way is to use a tart
ring, but a very simple and handy way, which finds favour especially with
children, is to make bridies. Divide the paste into ten or twelve pieces.
Roll out a nice oval, put some savoury mixture on one half, wet edges with
egg or water, press together and pinch into neat flutes, brush over with egg
and bake.


Suet Paste.