Individual Meat Pies Chocolate Hermits Tea

Individual Meat Pies

Make a biscuit dough, 1 c flour, 2 t baking powder, 1/4 t salt, 1/2 T shortening, 3/8 c milk or water.

Cut any of the Beef Roll left from the preceding evening into 1 inch cubes. If there is not enough left, 1 lb. beef stew may be used, all fat and gristle being removed from the pieces, however. Use equal quantities of meat and gravy, seasoning with 1/4 c currants, 1/4 t each cloves and cinnamon for each 2 c of meat. Arrange in individual pans, cover the top with a round of dough, about 4 inches in diameter, and bake about 20 m in a hot oven. Serve at once. If raw meat is used, it must be cooked as a stew first, because the time allowed for baking is not sufficient to cook raw meat.

Chocolate Hermits

Cream together 1/4 c butter and 1/2 c sugar, add the yolk of 1 egg, and beat well. Cook 2 T chocolate, 1 T sugar, and 1 T boiling water, 1 m or so, then add to the butter mixture. Add 1 c flour, mixed and sifted with 1 t baking powder, then 1/2 c nut meats and 1/2 c raisins, scalded and seeded. Cut and fold in the stiffly beaten white of the egg, and when well mixed place the dough in a cold place. When thoroughly chilled, roll out very thin, cut into shape, and bake in a moderate oven.

Preparing The Meal

About 3/4 h before lunch, prepare the meat for the pies, then make the dough and put on the pies. Roll out the Hermit dough, made in the morning, cut, and bake at the same time as the meat pies. Make the tea and serve the lunch.