Evening Republican, Volume 17, Number 151, Rensselaer, Jasper County, 25 June 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

VEAL PIES. RICH and nourishing are veal plea. For these pastries ends of the meat, which are inexpensive, .nay be used so they are useful when conomy is to be practiced. Cold veal may. he utilized wheu::ked pie is to be made. Fresh veal ; required to give richness to the pot- ! ie. When cooking the potpie do not take if the lid until the dumplings or dough done, for it may then he heavy. A Delicious Baked Pie. linked Veal Pie.—Take a pound and half of stewing veal, wipe with a ct cloth, cut the meat into small >ces, put Into saucepan, cover with ,tiling water, add two tahlespoonfuls -f cut onion and boil slowly one and a .uarter hours. Add one tablespoonfnl f salt, one-quarter teaspoonful of hit<T pepper and two cupfuls of diced itw potatoes. Boil twenty minutes rid add one teaspoonful of finely hopped parsley and one tablespoonfnl of dour mixed with a. little cold water. Boil two minutes. Place between crust made as follows: Two cupfuls of flour sifted into i bowl with two teaspoonfuls of bak:ig powder and one teaspoonful of salt, tub in two teaspoonfuls of shortening v cry lightly and add just enough cold .ater to hold together. Divide and ’•oil out. Pine a pan with the dough and put i the veal and potatoes, leaving a lit..c of the gravy to put over the top. ■foil out the other half of the dough, , it over the veal and brush the crust •P h the gravy. Put in a hot oven and . : ke twenty minutes. A Nice f’otpie. Vfeal Potpie With Potatoes.—Wash a buckle or brisket of veal and put into £ kettle with boiling water more than ill cover it. Take off the scum as it -s. When the meat is nearly tender . 1 two teaspoonfuls of,salt and half gcaspoonful of pepper and a table5, ynftil of butter. When the meat Is ..'ijio.it cooked add five potatoes which ‘five been peeled and cut into halves. ■ 'or the batter take three cupfuls of jour. two teaspoonfuls of baking pow•r. a of salt and a cupful f sweet milk. Drop this batter, a v oonful at a time, into the kettle with the meat Then do not take off he cover for half an houf or the bat-r-r will be flat When done take out a platter. For the sauce wet two teaspoonfuls i flour 'withhold water. Rub until •i :ooth and then stir into the gravy. lien put In another teaspoonful of n.Uer and cook until It thickens. Pour . er the potpie and serve.