. The standard domestic science cook book. salt to taste. Cut i/^pound of lean beef (round or rump), and /^ pound of streaky ba-con into thin slices, line with part of these the bottom of a largepie-dish, season and sprinkle with 1 teaspoonful of chopped pars-ley, put in the birds neatly. Fill up with remaining beef and ba-con, season again, and moisten with iy2 gills of stock. Cover thedish with puff-paste, making a small hole in the middle, brush withegg and bake in fairly hot oven for one hour. May be served to be eaten cold, can be filled up with warm aspic (See Sauces,Dept. 7), whe
. The standard domestic science cook book. salt to taste. Cut i/^pound of lean beef (round or rump), and /^ pound of streaky ba-con into thin slices, line with part of these the bottom of a largepie-dish, season and sprinkle with 1 teaspoonful of chopped pars-ley, put in the birds neatly. Fill up with remaining beef and ba-con, season again, and moisten with iy2 gills of stock. Cover thedish with puff-paste, making a small hole in the middle, brush withegg and bake in fairly hot oven for one hour. May be served to be eaten cold, can be filled up with warm aspic (See Sauces,Dept. 7), when half cooled. 350. DEVILED GAME. Cut any kind of cooked game into neat slices, free from skinand bone. Season with salt, red pepper and paprika (Hungarianpepper), and a few drops of lemon juice. Dip in melted butter andcover with bread crumbs. Place on well buttered tin and put inhot oven for a few minutes to brown, but do not let get neatly, cover loosely with watercress, season with salt andlemon juice, and serve piping Department 7. THE phrase Hunger is the best sauce proves that a good sauce is essen-tial to most dishes, and the French owe their culinary fame principallyto their sauces. There is no reason why American cooks and house-keepers should not excel in this special art, as sauces are easily made, andmostly from inexpensive materials. Of course, to obtain the best results it isnecessary to use the best ingredients. To avoid adulterations, the spicesshould be whole when selected, and ground or pulverized at home. SAUCES. For meat sauces the basis is generally a roux, 1 tablespoonfuleach of butter and flour cooked together. The butter is meltedover fire and the flour added and stirred. If the sauce desired isto be white, the flour is not allowed to color, if to be brown, theflour should be browned (but hot scorched). Adding 1 cup ofmilk to the white roux makes a white sauce, 1 cup of cream addedmakes a cream sauce, 1 cup of stock (or half stock, half
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