PIES AND TARTS .

PARTICULAR attention should be paid to the heat of the oven for all kinds of pies and tarts . Light paste should be put into a moderately heated oven . If too hot , the crust cannot rise regularly , but it will burn ; if too slack , the paste will be heavy , and not a good colour . Raised paste should have a quick oven , and be well closed , other wise the sides will sink in , and spoil its appearance . Iced tarts should be done in a slack oven , or before the tarts are sufficiently baked the icing will become brown .

Beef - dripping clarified

for Crust .

Cut it in slices ; boil it in water for a few minutes ; let it stand till cold , and it will come off in a cake . It makes excellent crust for any kind of meat pies .

If you wish to have it very fine , you may boil it three or four times , and it will be fit for any kind of common pies or dump lings . Mutton , pork , or lamb dripping , may be done the

Mutton fat taken from the meat before it is roasted , may be done in the same manner .

same way .

Potted Dripping , for frying Fish , Meat , Frit

ter's , fc .

Boil six pounds of good beef - dripping in soft water , strain it into a pan , let it stand till cold ; then take off