[No. 201.]—French Plum Pasties.
- 6 ounces whole meal flour.
- 2 ounces white flour.
- 3 ounces butter.
- A little water.
- Stewed French plums.
- 1 egg.
Make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.
Note.—They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.
[No. 202.]—Potted Haricot Beans.
(See [Potted Lentils].)
[No. 203.]—Lentil Pudding.
- 1 tablespoon soaked lentils.
- ¼ pint water.
- 2 tablespoons soaked sago.
- ½ ounce butter.
- 1 turnip.
- 1 carrot.
- 1 shalot.
- ½ teaspoon salt.
- [Paste for crust No. 207].
Slice the carrot and turnip, mince the shalot, and place them in a stewpan with the lentils, butter, and water; boil for about half an hour, add salt and sago, and stir for three minutes. Line a small pudding basin with paste, pour in the mixture, cover with more paste, tie a floured cloth over, and boil for three hours.