Ingredients. - Any scraps of cold meat. Two tablespoonfuls of chopped suet, two of moist sugar, two of currants, two of plums, and two of chopped apples. A quarter of a pound of flour. A quarter of a tea-spoonful of baking-powder. One ounce of dripping.

Time required, about three-quarters of an hour.

To make "Goblet Pie" :

1. Take any scraps of cold meat (even the smallest scraps, that would not do for anything else), put them on a board,1 and chop them up as finely as possible. (There should be about two tablespoonfuls of chopped meat.)

2. Take about two ounces of suet, put it on a board, cut away the shin, and chop it up very finely. (There should be about two tablespoonfuls)

3. Peel two small apples, cut out the core, and chop them up finely. (There should be about two tablespoonfuls.)

4. Take two tablespoonfuls of plums, stone them, and chop them in small pieces.

5. Wash two tablespoonfuls of currants, dry them in a cloth, and pick them over.

6. Put all these ingredients into a basin with two tablespoonfuls of moist sugar, and mix them all well together with a spoon.

1 When only small quantities of things are to be made fine, it is very convenient to place them upon a board, and, taking a sharp knife, hold down the free end of the blade with the left hand, and chop by moving the handle rapidly up and down with the right hand. Some cooks chop in this way upon the table, but a board is preferable.

7. Turn the mixture into a small pie-dish.

8. Put a quarter of a pound of flour into a basin, and mix into it a few grains of salt, and a quarter of a tea-spoonful of baking-powder.

9. Take one ounce of clarified dripping, and rub it well and lightly into the flour with your hands, until it resembles sifted bread-crumbs.

10. Add to it sufficient water to mix it into a stiff paste.

11. Flour a board, and turn the paste out on it.

12. Take a rolling-pin, flour it, and roll out the paste to the shape of the pie-dish, only a little larger, and to about a quarter of an inch in thickness.

13. Wet the edge of the pie-dish with water.

14. Take a knife, dip it in flour, and cut a strip of the paste the width of the edge of the pie-dish, and place it round the edge of the dish.

15. Cut this strip of paste from round the edge of the paste, leaving the centre piece rather larger than the top of the pie-dish.

16. Wet the edge of the paste with water.

17. Take the remaining piece of paste and place it over the pie-dish, pressing the edges together with your thumb.

N. B. - Be very careful not to break the paste.

18. Take a knife, dip it in flour, and trim off all the rough edges of the paste round the edge of the dish.

19. Take a knife, and with the back of the blade make little notches in the edge of the paste, pressing the paste firmly with your thumb, to keep it in its proper place.

20. Make a little hole with the knife in the centre of the pie, to let the steam out while the pie is baking.

21. Put the pie into the oven (the heat should rise to 220°), to bake for half an hour.