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" When quite smooth, put a lump into a cloth, or under a pan, to soak till near cold. Those who have not a good hand at raising crust may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the... "
The Cook and Housewife's Manual: A Practical System of Modern Demestic ... - Page 453
by Christian Isobel Johnstone - 1847 - 683 pages
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A New System of Domestic Cookery: Formed Upon Principles of Economy, and ...

Maria Eliza Ketelby Rundell - 1808 - 460 pages
...crust may do thus: Roll the paste of a proper thickness, and cutout the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together : put egg between tlie edges of the paste, to...
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The young woman's companion; or, Female instructor [by J.A. Stewart].

J A. Stewart - 1814 - 792 pages
...may do thus: roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides: Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together; puc egg between the edges of the paste, to make...
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The young woman's companion; or, Female instructor [by J.A. Stewart].

J A. Stewart - 1814 - 798 pages
...thus :. roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a lone piece for the sides. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together ; put egg between the edges of the paste, to...
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A New System of Domestic Cookery: Formed Upon Principles of Economy and ...

Maria Eliza Ketelby Rundell - 1824 - 544 pages
...Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece fbr the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pinching both together : put egg between the edges of the past*, to...
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A New System of Domestic Cookery: Formed Upon Principles of Economy, and ...

Maria Eliza Ketelby Rundell - 1840 - 446 pages
...may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with ega bringingthe former ratherfurther out, and pinching both together ; putegg between the edges of...
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Irving's 1000 Receipts, Or, Modern & Domestic Cookery: A, a [sic] Complete ...

Lucretia Irving - 1852 - 226 pages
...may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pinching both togethei ; T>ut egg between the edges of the paste, to...
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The American Home Cook Book: With Several Hundred Excellent Recipes ...

American lady, An American lady - 1854 - 156 pages
...may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pinching both together ; put egg between the edges of the paste, to...
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The English cookery book, receipts collected by a committee of ladies, and ...

English cookery book - 1859 - 580 pages
...method instead ; roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former farther out, and pinching both together ; put egg between the edges of the paste, to make it...
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Mrs. Rundell's Domestic cookery

Maria Eliza Rundell - 1859 - 324 pages
...may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pinching both together ; put egg between the edges of the paste, to...
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The cook and housewife's manual, by Margaret Dods. [&c.].

Christian Isobel Johnstone - 1862 - 654 pages
...Knead It strongly, and beat it well with a rolling-pin. Let it stand to cool, and then from the mass raise the pie ; or cut out pieces for the top and...closely. Fill up the pie. Put on the top. and pinch it close to the sides. Small raised pies may be made by lining a tin shape with a sliding bottom with...
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