CHINA MAIL "CHRISTMAS SUPPLEMENT
The Ywende Fis- ames Would Not Be Complete Without Mine Pies. J You
Lise This Recipe You Will Find They Are Spinally
Dekous
H
Giblet pie is one of the most lusty of dishes, and 21. has about it the charm of an old world Christmas.
ERE are two seasonable re
cipes which will help
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make your Christmas dinner par-
ties a success.
Giblet Pie
INGREDIENTS:,,
2 sets of chickens giblets
Flour, pepper and salt
1 onion; Water
Io. of bladebone steak
About 1 lb. flaky pastry Yolk of egg and milk for glaze..
LEANSE the giblets thorough-
CLEANS
PASTRY AT CHRISTMAS TIME
16. flour; A pinch of salt .Water to mix; 6 ́ozs. lard 5 ozs. margarine
ly by soaking them in cold To
water with salt. Drain them well. It is important to remember to remove the gall-bag from the liver. and the inside of the gizzard. together with the inner lining.
Cut up the steak. Flour both the steak and the giblets. season them well and put them into a casserole. Add the onion minced). cover them with water. put the lid and simmer them gent ly in the oven for two or three hours until tender.
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Arrange the steak and giblets in a pie-dish, with just a little of the gravy, and leave them to get cold. There should be sufficient meat and giblets to fill the dish-
Roll out the pastry thickly and cut a piece to fit the top of the pie-dish. Then roll out the trim- mings and cut a strip to fit-round the rim of the dish. Damp this and cover the pie, trim and de- corate the edge and put a tassel and some leaves of pastry on the top..
Make a hole, at each end to al- low the steam to escape, brush the pie with beaten yolk of egg mixed with milk, and put it into a hot oven to bake.
It will take about half an hour to cook. Serve the pie hot, with the remainder of the gravy.
Flaky Pastry
INGREDIENTS:
DRINK
RICKSHA BRAND TEA
4
*
make a good flaky pastry, first sieve the flour with a pinch of salt and rub in the mar- garine.
Add a little cold water and mix the flour with it to a stiff paste.
Place the lard on a well-four- ed board and roll it out into thin pieces. Put them on one side.
Now roll out the pastry fairly thinly and to a square shape, turi it on to the other side and place the lard all over it, pressing it down lightly. Fold the sides to the middle each way, then fold the pastry in half again. (It is now folded in eight).
If the pastry is made the day before it is baked it will be im- proved. It should be kept in a with 2 cool place and covered piece of buttered paper to keep it from getting dry.
Mince Pies
INGREDIENTS:
FOR THE PASTRY
2 lb flour: 1⁄4 lb. lard 4 lb. margarine 14 Pinch of salt; Water to mir Mincemeat as required.
DD a pinch of salt to the flour
and sieve it. Rub in the margarine till it is quite fine.
Gradually add cold water and mix the ingredients to a stiff paste.. It should be just pliable.
Well flour. the pastry board and rolling-pin and press the lard into thin pieces. Roll out the pastry to an oblong shape, and then turri it over.
Divide the lard into three equal portions. Spread one portion over the surface of the rolled-out
pastry. Fold into three and roll way as it out again the same before.
Turn it over and spread on it another portion of lard and fold into three. Repeat this again, when all the lard will be used.
Put about ene dessertspoonful of mincerneaton pif the rounds of pastry.
the remaining rounds and press the edges together lightly. Mark the sides of the pies with the edge of, a knife.
Stand them on a baking sheet, milk. with and glaze the tops once
Make two little cuts on the top of each pie.
Roll out the pastry and stamp it into rounds, allowing two rounds for each mince pie.
Put about one dessertspoonful of mincemeat on to half of the rounds and brush the edges with with water. Then cover them
Place them in a hot oven, and bake them for about twenty-min- utes. When cooked they should be well risen and golden brown. Place them on a sieve to cool Dredge well with castor
sugar
and serve.
HAUNTED HOUSE OF VASSILEVSKY ISLAND
2
¡Continued from Page 18)
More than ever amazed, the young men went to P.'s room. was-- Sure enough, there he sleeping and snoring heavily.
"And ret she says he actually went to bed at two o'clock yes- terday afternoon," said the lead- .er, and. with another willing helper, he shook the sleeper like one shakes an apple on the top- most bough, until P. reluctantly opened his eyes. "What earth are you fellows doing in my room?" he grumbled. They explained the and, now awakened to some pur- pose, P. sat up and stared at At them uncomprehendingly. last the gravity of their story -gradually dawned on him.
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reason.
"Then it was yesterday that we planned to go to the House. on the Island?" He was assur- ed that it was so. “And you come and tell me some cock and bull story about finding C. half murdered, and, that there were evidences of two people having eaten together. Are we all mad? I've never stirred out of this place my landlady prove it. I forgot the appoint- ment. but I remember I felt cu- riously tired, and had a sort of. drugged sensation, when I came back to lunch; in fact I became so drowsy that I went to bed. I
can
never gave a thought to C.-or to any haunted house, so if there were two people, the second one wasn't me."
-}
There for the moment the mat- P.'s 28-hour alibi ter ended. was provided by his landlady and her servant, and also by a friend who had called later in the evening.
On the other hand C's incre dible adventure was confirmed. by the condition of the room, his own pitiable state, and the state- ments of eye-witnesses, but, strangest of all, the imprints on his throat could never have been made by the spatulated fingers on P.'s rather pudgy lit- the hand.
The mystery of this authentic story of the supernatural has re- mained unsolved. No clue was ever found to the identity of C.'s supper companion. When short- ly afterwards, the owner of the House on the Island decided to pull it down, not one stone was left of the ill-omened place with its evil entities and unsolved mysteries.
DRINK
RICKSHA TEA
BRAND
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