142 A PLAIN SYSTEM OF COOKERY ,

then a long piece for the sides . Cement the bottom to the sides with egg , bringing the former rather further out , and pinching both together ; put egg between the edges of the paste , to make it adhere at the sides . Fill the pie , put on the cover , and pinch it and the side - crust together . Beat the white of an egg to a froth , and brush the top of the pie with it .

Rice Paste for Sweets .

Boil a quarter of a pound of ground rice in a small quantity of water : strain all the moisture from it as well as you can ; beat it in a mortar with half an ounce of but . ter , and one egg well beaten ; it will make an excellent paste for tarts .

Rice Paste for savoury Things .

Wash some rice , and put it in a sauce - pan , with an onion , a little milk and water , or milk only ; simmer it till it is soft . Put some seasoned chops into a dish , and the rice over it ; by the addition of an egg the rice will ad here better .

Potatoe Paste .

Mash boiled potatoes very fine , add ( while warm ) a sufficient quantity of butter to make it hold together , or you may mix an egg with it before it gets cold ; flour