1.1/2 cps. S. R. Flour
1/2 tsp. Salt
1/2 tsp. Celery Salt
Cayenne Pepper
1 oz. Butter
1 cp. cold mashed Pumpkin
1 Egg
1/2 tsp. Lemon rind
little Milk if required
Method: Sift flour, salt and pepper. Rub in shortening, add pumpkin, and lemon rind. Mix to dough with beaten egg and milk. Spread lightly on floured board, press 3/4" thick and put on top of meat. Glaze with egg and milk. Place in hot oven for 15 minutes until puff is well risen and golden brown. This top is O.K. on mince meat, steak and shepherd's pie.
Source: contributed by Mrs. R. Clarke (Spalding) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.65.
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