I think you will now be as much tired of reading receipts for cookery as I am of writing them, and therefore I will only add two receipts for making _Pork pies_, the first of which is the mode practised in my native county, Warwickshire. Half a pound of lard is put into a saucepan containing a quart of water. The saucepan is set on the fire, and stirred till the water boils. The boiling lard and water is then poured slowly into as much flour as will suffice to make it into a smooth and very stiff paste, and mixed with a wooden spoon, after which it must be beaten with a rolling-pin. When the ingredients are thoroughly incorporated, the paste is put into an earthen pan, covered with a linen cloth, and placed near the fire, where it is left for about half an hour. The meat is now prepared by being separated from every particle of bone, skin, and gristle, and cut into pieces about the size of dice. Care is taken to keep the fat and lean separate; but both are well seasoned with pepper and salt. A piece of the paste large enough to form one pie is then broken off the mass, and the rest is again covered up, as it cannot be worked if it is too cold, though it will not stand if it is too warm. If it breaks and crumbles, instead of being plastic, it is too cold; and if it is too soft, and falls when raised, it is either too warm or too rich. When it is of just the right heat to bear being moulded, and yet to retain whatever shape may be given to it, the piece of paste is worked with the hands on a pasteboard, into the form of a high-peaked hat, with a broad brim; and then the peak of the hat being turned downwards on the board, one of the hands is put inside the hat, and the other used to raise and smooth the sides, till the pie is gradually worked into a proper shape. The meat is then put into the crust in layers, two of lean to one of fat, and pressed as closely as possible, in order that the pie may cut firm when cold. When the pie is quite full, the lid is put on, and wet round the edge to make it adhere to the top of the walls, on which it is laid, the two being pinched together, in order to unite them more thoroughly. In Leicestershire, and some parts of Staffordshire, a layer of raisins is often put below the meat, and, in Northamptonshire, pork pies or pasties are made with the same kind of crust as I have described, but, instead of being raised, it is rolled out, and then cut into pieces of a proper size for the top and bottom, with a long piece of the necessary width for the sides. The bottom is cemented to the walls with egg, the two parts which are to adhere being pinched together; and the crust is filled with well-seasoned meat, put in layers of fat and lean as before; the lid is then put on, and, after it has been made to adhere to the walls, it is washed over with a feather dipped in white of egg.