Mix well together, then add 2 cups of water, and roll out. This makes light paste for pies, tarts, custard, etc.
CORNISH PASTY.
- ¼ lb. pastry
- 1 teacupful raw potato
- 1 teacupful raw meat
- A small piece of onion chopped fine
- ½ teaspoonful salt
- ¼ teaspoonful pepper
- 3 tablespoonfuls cold water or gravy
Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.
TESTIMONIALS.
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Taumarunui,
Nov. 8th, 1911.
T. J. Edmonds, Esq.,
Christchurch.