nt that if liquid gravy were put
into them, accidents might be expected, and therefore gravy which will
jelly when cold should always be provided, and poured in when hot
through a hole left in the pastry for the purpose. Small meat pies can
be made of every sort of meat, poultry, and game, the chief detail to be
looked after being the seasoning. In making trifles of this sort, girls
should not forget that nothing is more effectual in preventing
insipidity than a tiny scrap of onion. "Yet onion is objectionable to
many people." Of course it is when introduced in large quantities or in
large pieces, but if used in very small quantities, and chopped until it
is fine as dust, then sprinkled over the meat, it would dissolve
entirely, few would suspect that onion was present, and yet there would
be no danger that the pie would be tasteless. A little piece of onion
the size of a thumb-nail, chopped as small as possible, would be
sufficient to flavour two small meat pies four inches in diameter. And a
pie this size would be quite large enough for a purpose such as this.

Some time ago I gave a few hints as to the best method of making raised
pies, therefore I do not need to repeat them now. I may remind girls,
however, that one encouragement connected with the attempt is that small
pies are much more easy to make than large pies, and that there is
small fear of failure in connection with them. Equally acceptable will
be meat patties, Cornish pasties, mushroom pies, sausage rolls, &c. Hard
boiled eggs, too, are much liked by some people, and if fresh when
cooked, they make an agreeable change. It is scarcely necessary to say
that one or two slices from the breast of a chicken or duck will always
be welcome on an occasion of this sort, if pains be taken to keep these
meats from getting dry.

To an impromptu meal of this kind a simple "sweet" forms a most
agreeable conclusion, and really, when one comes to experiment in this
direction, it is astonishing what a variety of luxuries can be cooked
and conveyed in a cup or small basin, holding little more than half a
pint. Perhaps it may be helpful if I give recipes for a few of these
trifles. Before doing so I should like to suggest that in packing the
luncheon basket a little fruit, fresh or dried, should not be omitted.
Fruit is not only agreeable; it is, when taken in moderation, most
wholesome. It cannot be regarded as particularly nourishing, but it is
very cooling and refreshin