CORNISH PASTIES

4 oz, minced beef a little grated onion
20Z. grated raw potato salt and pepper to taste

To make six pasties, make the quantity of "Ruff Puff"
pastry (as recipe below). Roll out and cut into 6 rounds with a
saucer, Put a spoonful of the meat mixture in the center of each,
and wet round the edge of the paste. Fold the paste over and
press the edges andtrim. Brush over with beaten egg, and make
3 slanting cuts across the tops with a knife. Place on a greased
baking sheet, and bake in a hot oven about 30 minutes.

“Ruff Puff" Pastry:

8 oz. flour 9 0z. lard
1/2 tsp. salt cold water

Mix flour and salt in a bowl. Cut into small pieces and
mix with the flour, using a knife. (Do not rublard in). Mix into
a stiff paste with cold water. Turn on to a floured board and roll
out into a narrow strip. Fold into three, turn one of the open
ends towards you and roll out again. Dothis 3 times. Roll the
last time into the shape desired. Always take care to roll from
you, and do not break the little air bubbles that will rise. Bake
in a hot oven.

Mrs. P. Anderton

RICE DRESSING

3c. cooked rice 1/2 tsp. sage

1/3 c. melted butter 1 small onion, diced fine
or margarine lc. chopped celery

l tsp. salt 1/4 tsp. pepper

Cook onions in butter or margarine until soft. Add re-
maining ingredients. Toss until well mixed. For turkey of large
size, double recipe. Add mushrooms if desired. May be used
for turkey, chicken, duck or goose.

Blanche Erickson

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

-12- Vanguard, Sask.

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