Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

Cornish Pasty.

• ¼ ℔. pastry
• 1 teacupful raw potato
• 1 teacupful raw meat
• A small piece of onion chopped fine
• ½ teaspoonful salt
• ¼ teaspoonful pepper
• 3 tablespoonfuls cold water or gravy

Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.