pastry. Bake in moderate oven, 375 deg. F., for 25 to 30 minutes until golden brown. Makes 6 servings. (Canned, drained mushrooms can be added to meat before placing in baking dish.) DOUBLE CRUST MEAT PIE Pastry for 2 crust (9-inch) pie 2 tablespoons shortening 1 pound minced beef 1 cup chopped onion 1 cup grated carrots 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar 1/4 cup tomato catsup 1 cup water 2 teaspoons prepared mustard Brown minced beef and onion thoroughly in hot shortening. Add carrot, salt, pepper and sugar. Stir in catsup, water and mustard. Simmer, uncovered, for 15 to 20 minutes, or until mixture is thickened a little. Line baking dish with pastry. Put cooked meat mixture in this. Put top crust over all. Make steam slits. Bake in hot oven, 425 deg. F., for about 40 minutes or until done. You can use just a topcrustof pastry or a top crust made of baking powder biscuit dough. Be sure the minced beef is lean or the mixture will be too greasy. Makes 6 servings. ENGLISH PORK PIE (Melton Mowbray) Pastry to fit an 8 x 4 x 3 1/2-inch loaf pan, rolled to cover bottom, sides and top. 4 hard-cooked eggs, sliced lengthwise and 4 halves placed on bottom of lined pan. FILLING: 1 pound EACH pork, veal, and ham, cut up 2 chopped onions 1 teaspoon sage 1 teaspoon thyme 1/4 teaspoon pepper 1/2 teaspoon salt 2 tablespoons Worcestershire sauce Blend well and spoon half of mixture over egg halves in pan. Press down, Top with remaining egg halves, then rest of filling. Press down. Cover with pastry top. Make steam slits. Bake at 375 deg. F., for 20 minutes until pastry is golden, then reduce heat to 250 deg. F. and bake 1 1/2 hours until meat is tender. Soften 3 tablespoons gelatine in 1/4 cup cold water and dissolve in 2 cups hot consomme or bouillon. Pour through Steam slits into slightly cooled pie. Refrigerate. ITALIAN PIZZA DOUGH: 1/2 cup scalded milk 1/4 cup shortening 11/2 teaspoons salt 1 teaspoon sugar 1 package yeast 1/2 cup lukewarm water 1 teaspoon sugar 3 cups all-purpose flour PIZZA FILLING; s cups well-drained tomatoes 1/4 cup chopped onion 1/4 teaspoon thyme or oregano 1/4 cup chopped parsley 1/2 teaspoon salt Few grains pepper 1 pound cooked sausage meat 13 Combine milk, shortening, sugar and salt. Cool to luke- warm. Soften yeast in 1/2 cup lukewarm water to which 1 teaspoon sugar has been added. Add to lukewarm ingredients when foamy. Work in flour and knead until smooth and satiny. Let rise until doubled in warm place. Divide into 2 equal pieces. Roll into thin rounds. Place in 9 x 10-inch pie plates. Brush with salad oil. Mix the filling together. Spread over greased dough. Sprinkle generously with grated cheese. Bake in hot oven, 425 deg. F., for 20 to 30 minutes, or until done. QUICK PIZZAS 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup cooking oil 2/3 cup milk Cooking oil Tomato topping 1/2 pound processed cheese Sift flour, baking powder and salt into a bowl. Pour the 1/3 cup of oil into a measuring cup, add the milk and pour all at once into the dry ingredients. Stir with a fork until the mixture rounds up into a ball. Placethe dough on waxed paper and knead about 10 times without the addition of flour. Roll between two sheets of waxed paper to 1/4 inch thickness. Cut into 6 rounds with a 3 1/2 inch cutter. Place on ungreased cookie sheet. Brush the top of each round with oil and spread with tomato topping. Bake in hot oven, 400 deg. F. 15 minutes or until the edges are lightly browned. Remove from the oven and arrange strips of cheese in spoke fashion on the tops. Bake until cheese is melted. TOMATO TOPPING; 1 cup canned drained tomatoes 1/2 cup chopped stuffed olives 2 tablespoons finely chopped green onion 1/4 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepper Break up the tomatoes and combine withthe olives, onion, and seasonings. Drain well just before placing on the rounds of dough. QUICK PORK SAUSAGE TAMALE PIE 1 pound pork sausage links 1/2 cup chopped onion 1/4 cup chopped green pepper 2 cups cooked lima beans, drained 1/2 cup chili sauce 21/2 cups (No. 2 can) tomatoes 1 teaspoon salt TOPPING: 3/4 cup corn meal 1 tablespoon flour 1/2 teaspoon salt 11/2 teaspoons baking powder 1 egg 1/3 cup milk 1 tablespoon soft shortening For sausage base, brown sausages infrying pan. Remove; drain off all but a few tablespoons fat. Add onion, green peppers; cook until brown. Cut sausages in pieces; add with other ingredients to onion and green pepper. Cover; simmer 30 minutes. Pour into 2-quart casserole. TO MAKE TOPPING: Sift dry ingredients into bowl. Add egg, milk, shortening. Beat with rotary beater until smooth, about 1 minute. Donotover-beat. Dropbatter onto hot meat mixture. Batter will sink but rise during baking toform topping. Bake in hot oven, 425 deg. F., about 20 minutes. Makes 6 servings.