14. Meat or Chicken Pie.

Ingredients

• 1 cup hot water
• a pint of flour? 11
• salt

Directions

1. Use left-over, cooked meat. Cut the meat into dice or small bits and fill the dish. Sprinkle with salt and moisten with gravy, if possible. If not, add 1 cup hot water and dredge lightly with flour. Have top crust only.

2. How would the time for cooking this pie compare with that for deep apple pie?

3. 1. What are the chief ingredients of batter mixtures and doughs?

4. 2. Explain leavening by air.

5. 3. Why is steam a leavening agent?

6. 4. How is gas formed for leavening purposes?

7. 5. How does the presence of butter or other fat affect the stiffness of a mixture?

8. 6. What are the important points to remember in mixing ingredients?

9. 7. Why are baking-powder biscuits mixed differently from popovers?

10. 8. What are the most practical oven tests?

11. 9. Why is a loaf cake baked longer than cookies?

12. 10. How many muffins, average size, can be made from a pint of flour?

13. 11. Compare the cost of homemade cake with bakers’ cake.

14. 12. What are the advantages of the homemade over the bakers’, or the bakers’ over the homemade?

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.