or 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.

1253. Oyster Patties.

Roll out puff paste a quarter of an inch thick, cut it into squares
with a knife, sheet eight or ten patty pans, put upon each a bit of
bread the size of half a walnut; roll out another layer of paste of
the same thickness, cut it as above, wet the edge of the bottom paste,
and put on the top; pare them round to the pan, and notch them about a
dozen times with the back of the knife, rub them lightly with yolk of
egg, bake them in a hot oven about a quarter of an hour: when done,
take a thin slice off the top, then with a small knife, or spoon, take
out the bread and the inside paste, leaving the outside quite entire;
then parboil two dozen of large oysters, strain them from their
liquor, wash, beard, and cut them into four; put them into a stewpan
with an ounce of butter rolled in flour, half a gill of good cream, a
little grated lemon peel, the oyster liquor, free from sediment,
reduced by boiling to one-half, some cayenne pepper, salt, and a
teaspoonful of lemon juic