2 cups (1/2 lb.) barley flour 2 cups (1/2 lb.) flour 1 cup (1/2 lb.) butter substitute 1 teaspoon salt

1/2 pound steak, diced

1 onion, chopped

2 potatoes, diced 1/2 teaspoon pepper

Cold water

Mix meat, potatoes, onion, and seasonings and add four tablespoons water. Into a bowl sift flours and salt, cut and rub in butter substitute, and make into stiff paste with cold water. Roll out one fourth inch thick on a baking board, cut into squares six inches across, place some of meat mixture in center of each piece of pastry, wet edges with cold water, fold over, and press together. Place on greased baking tins and bake in moderate oven three fourths of an hour. Serve hot.

Another Method. Take a few slices cold cooked meat, one slice onion, salt and pepper to taste, one skinned tomato, two or three cooked potatoes, and some pastry. Roll pastry out into large rounds; chop meat, onion, and tomato together, season to taste, and place in centers of pasties; mash potatoes and pile them on top; fasten edges of pastry together on top, and bake in hot oven twenty minutes. Make a small hole in top of each pasty, pour in a little good gravy, and return to oven for a few minutes. Serve hot.

A Chicken Pasty is made of chopped cooked chicken with slices of hard-cooked eggs, flavored with salt, pepper, and parsley.

In Cornwall clotted cream is used for moistening the contents, and the result is delicious.

Bacon and Potato Pasty is made from slices of parboiled potatoes and cold fat bacon; or, potatoes and odds and ends of cooked ham or tongue moistened with milk and seasoned with salt and pepper may be used.

Onion Pasty is made in much the same way, except that sliced onions or shallots are substituted for the bacon.

Apple Pasty is made with raw apples - a soft cooking kind is the best. Peel, core, and slice them and sprinkle slices thickly with brown sugar. No water is necessary for this pasty, as juice of apples gives all that will be required.