Mutton And Tomato Pie

Bread And Butter

Blueberry Tarts Iced Chocolate

Mutton And Tomato Pie

Cover the bottom of a buttered baking dish with bread crumbs, over this a layer of sliced tomatoes, then slices of cold roast mutton. Season with 1/2 t salt and dash of pepper, also dot with 1 T butter. Over this spread another layer of crumbs, then tomatoes, then meat, then another layer of tomatoes for the top. Season as before with salt, pepper and butter. Bake in a moderate oven 3/4 h and serve at once.

Blueberry Tarts

Follow directions given on p. 130 for plain pastry - 1 1/2 c flour, 1/4 t salt, 1/4 t baking powder and 1/3 c shortening.

Into each tart put 2 T of a mixture made of 1/2 c blueberries, 1/4 c sugar, 1 t vinegar and 1/2 T flour. Bake in a moderately hot oven until the crust is brown and crisp.

Iced Chocolate

Melt an ounce square of chocolate, or use 2 T grated, add 2 T sugar, 1 t cornstarch and 1/8 t salt, well mixed, stir in 1 c boiling water and boil for 5 m; add 3 c milk scalded in a double boiler and beat well with a whisk or egg beater. Let cool and serve ice cold.

Preparing The Meal

About 1 1/4 h before luncheon make the chocolate and set aside to cool, then make the pastry, using part for the custard pie for dinner and the rest for the tarts. Finish the pie and tarts and set in a cool place until ready to bake. Now scrub well 4 potatoes and put in the oven to bake. These are to be used for the salad at night. Now prepare the mutton and tomato pie and put into oven, also put the pie and tarts in the oven. Five m before the mutton pie is done cut the bread and butter and place on the table, then serve the rest of the luncheon. Immediately after luncheon prepare the Moulded Salmon for dinner.