d in a cloth, when skin and nails
peel off; if allowed to lie in the water, the flesh comes too; then one
pair is put at each end of the pie, a hole being cut to insert them, or
four are put in the center instead of the rose.

The Windsor pie is intended to be eaten cold, as are all veal and ham
pies, the beauty of the jelly being lost in a hot pie. Do not fail to
try it on that account, for cold pies are excellent things.

ANOTHER VEAL AND HAM PIE, more usual, and probably the "weal and hammer"
that "mellered the organ" of Silas Wegg, was manufactured by Mrs. Boffin
from this recipe; it is as follows:

Take the thick part of breast of veal, removing all the bones, which put
on for gravy, stewing them long and slowly; put a layer of veal, pepper
and salt, then a thin sprinkling of ham; if boiled, cut in slices; if
raw, cut a slice in dice, which scald before using, then more veal and
again ham. If force-meat balls are liked, make some force-meat as for
Windsor pie, using if you prefer it chopped hard-boiled eggs in place of
chopped meat, and binding into a paste with a raw egg; then make into
balls, which drop into the crevices of the pie; boil two or three eggs
quite hard, cut each in four and lay them round the sides and over the
top, pour in about a gill of gravy, and cover the same as the Windsor
pie. In either of these pies the force-meat may be left out, a
sweetbread cut up, or mushrooms put in.

A chicken pie to eat cold is very fine made in this way.

RAISED PORK PIES are so familiar to every one who has visited England,
and, in spite of the greasy idea, are so very good, that I introduce a
well-tried recipe, feeling sure any one who eats pork at all will find
it worth while to give them a trial; they will follow it with many
another.

The paste for them is made as follows:

Rub into two pounds of flour a liberal half pound of butter, then melt
in half a pint of hot, but not boiling milk, another half pound--or it
may be lard; pour this into the flour, and knead it into a smooth, firm
paste. Properly raised pies should be molded by hand, and I will
endeavor to describe the method in case any persevering lady would like
to try and have the orthodox thing. But pie molds of tin, opening at
the side, are to be bought, and save much trouble; the mold, if used,
should be well buttered, and the pie taken out when done, and returned
to the oven for the sides to brown.

To "raise" a pie, proceed thus: While the