"The Tale of the Pie and the Patty-Pan The Tale of the Pie and the Patty-Pan (originally, The Pie and the Patty-Pan) is a children's book written and illustrated by Beatrix Potter, and published by Frederick Warne & Co. in October 1905. It tells of a cat called Ribby and a tea party she holds for a dog called Duchess. Complications arise when Duchess tries to replace Ribby's mouse pie with her own veal and ham pie, and then believes she has swallowed a small tin pastry form called a patty-pan. Its themes are etiquette and social relations in a"
"the food paste Vegemite as an ingredient. Rabbit pie was a staple dish of the American pioneers. Thanks to the increasing demand for wild and fresh ingredients, rabbit pie is often seen on the menus of fashionable restaurants and gastropubs. Two huge rabbit pies are part of traditional Easter celebrations in the English village of Hallaton, Leicestershire. In Beatrix Potter's children's book ""The Tale of Peter Rabbit"", the title character's father was put into a rabbit pie for going into Mr McGregor's garden. Rabbit pie Rabbit pie is a game pie consisting of rabbit meat in a gravy with other"
"By February 1905, the drawings for the book sent to be converted to blocks, and, in late March, she began ""The Pie and the Patty-Pan"", the companion piece to ""Mrs. Tiggy-Winkle"". Potter continued to fuss with the tale's text and illustrations. The proofs of the text arrived in the beginning of June, and Potter laboured over them. She reconsidered the rhyme writing to Warne, that would be all right. She is supposed to be exorcising spots and iron stains, same as Lady MacBeth(!). The verb is imperative, and apparently it is not reasonable to use ""no"" with a vocative noun."
"place. Potter became deeply depressed and was ill for many weeks. However, she rallied to complete the last two tales she had discussed with him: ""The Pie and the Patty-Pan"" and ""The Tale of Mr. Jeremy Fisher"". ""The Pie and the Patty-Pan"" was published in October 1905 in a large format, priced at one shilling, and dedicated to Joan, the sixth child of Potter's former governess Annie Carter Moore, and to Beatrix, Mrs. Moore's newborn and Potter's god-daughter: ""For Joan, to read to Baby"". ""The Pie"" was the first of Potter's books to be published in a format larger (177"
"and social concerns of working farmers and rural people. Ruth K. MacDonald of New Mexico State University at the time of her ""Beatrix Potter"" (1986) argues that the theme of ""The Pie"" is the very proper social relations between neighbours in a small town. She points to the overly formal quality of the letters exchanged between the heroines as one example of the theme, and another, she indicates, is the manner in which the two pass each other on the street without a word to one another because ""they were going to have a party"". Though Duchess probably does not"
"later, they were replaced with a design featuring a pie and a patty-pan and the cover illustration changed to Ribby sitting by the fire. In the 1930s, the book's size was reduced to bring it into line with the rest of the Peter Rabbit books. The title was changed at that time to ""The Tale of the Pie and the Patty-Pan"". Potter declared the tale her next favorite to ""The Tailor of Gloucester"". The pictures are some of the most beautiful Potter ever created, especially the profusions of flowers in the doorways and garden plots. The colors in the illustrations"
"the summer heat affecting the chemicals used in the engraving process; the plates were re-engraved in September. Twenty thousand copies of the book were released in a format in October 1905 with ""The Pie and the Patty-Pan"". Another 10,000 copies were released in November 1905, and another 8,000 in January 1906. The dedication reads, ""For the real little Lucie of Newlands""; Lucie's copy of the book was inscribed, ""For little Lucie with much love from Beatrix Potter and from dear 'Mrs. Tiggy-Winkle' Sept. 24. 05."" Soon after the book's publication, Potter's ageing Mrs. Tiggy began showing signs of failing health."
"generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude. For presentation, one suggestion is that the pilchards be arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge. As it includes potatoes and pastry, the pie can be served on its own or with crusty bread, sometimes with vegetables. Other suggested accompaniments are Cornish Yarg cheese, rhubarb chutney, poached eggs or a slice of lemon. The children's book ""The Mousehole Cat"" by Antonia Barber is inspired by Tom Bawcock's Eve. It is the"
"Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries. Today there are artisan versions of the dish"
"1903 and December 2, 1903, Potter took a week's holiday in Hastings, and, though there is no evidence that she did so, she may have taken one or both mice with her. She composed three tales in a stiff-covered exercise book during a week of relentless rain: ""Something very very NICE"" (which, after much revision, eventually became ""The Pie and the Patty-Pan"" in 1905), ""The Tale of Tuppenny"" (which eventually became Chapter 1 in ""The Fairy Caravan"" in 1929), and ""The Tale of Hunca Munca"" or ""The Tale of Two Bad Mice"". Potter hoped that one of the three tales"
"I have heard of a pie she raised in the form of a goose trussed for the spit; the real goose was boned; a duck was boned and laid within it; a fowl was boned and laid within the duck; a boned partridge within the fowl; and a boned pigeon within the partridge. The whole having been properly seasoned, the interstices were filled with rich gravy. Benjamin Disraeli in his novel ""Venetia"" describes an English dinner around 1770 that included ...that masterpiece of the culinary art, a great battalia pie, in which the bodies of chickens, pigeons, and rabbits, were"
"parlour is distinguished by an Adam style chimneypiece installed by Potter. Furniture of the early 19th century dominates the room and 18th century English and Chinese porcelains are displayed in a hanging wall cupboard. Potter's 1902 coronation teapot displayed in the cupboard was Ribby's in ""The Tale of the Pie and the Patty-Pan"". The staircase and landing are familiar to the readers of Potter's books. The rail and banisters are probably 18th century. The walnut longcase clock was made by Schofield's of Rochdale. Other works of art decorate the area. The carpets were woven to match those in ""The Tale"
"Apple pie An apple pie is a pie or a tart, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, (which is known as apple pie a la mode), or with cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy. Exceptions are deep-dish"
"comedy since Ben Turpin received one in ""Mr. Flip"" in 1909. More recently, pieing has also become a political act; some activists throw cream pies at politicians and other public figures as a form of protest. Some of these pies are pies in name only, such as the Boston cream pie, which is a cake. Many fruit and berry pies are very similar, varying only the fruit used in filling. Fillings for sweet or fruity are often mixed, such as strawberry rhubarb pie. Pie A pie is a baked dish which is usually made of a pastry dough casing that"
"shall have to eat it, because it is a party."" Duchess has prepared a ham and veal pie in a pink-rimmed dish (just like Ribby's dish), and would much rather eat her own pie. ""It is all ready to put into the oven,"" she says, ""Such a lovely pie-crust; and I put in a little tin patty-pan to hold up the crust."" She reads the invitation again and realizes she will have the opportunity to switch the pies when Ribby leaves on an errand. Ribby has two ovens, one above the other, and she puts her mouse pie in the"
"Shepherd's pie Shepherd's pie or cottage pie is a meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat (commonly, ""cottage pie"" refers to beef and ""shepherd's pie"" to lamb), cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top. The term ""cottage pie"" was in use by 1791,"
"Pecan pie Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce. Pecans are native to the southern United States. Archaeological"
"available, however potato is often used to bulk out cheaper mass-produced pies. Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining,"
"Butter pie A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie. The pie is known to be created for workers from Lancashire's Catholic community, to consume on days (mainly Friday) when meat could not be eaten. The British Butter Board, founded in 1947, was the original source of the modern incarnation of the Butter Pie recipe. From 2006, the"
"Bacon and egg pie The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, peas, tomato and cheese. Bacon and egg pie may be served with ketchup, and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling. The pie is often constructed with a shortcrust or other mechanically stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of"
"Management"", giving simple recipes for grouse and partridge pie and for preparing other common game such as wild duck, hare, corn-crake, pheasant, plovers, ptarmigan, quail, venison, etc. The game pie gradually waned in snob appeal and popularity. In ""The Mating Season"", P.G. Wodehouse notes that Catsmeat Potter-Pirbright once hit the game pie at the Drones six times with six consecutive bread rolls from a seat at the far window. In ""Vile Bodies"", a novel about the period between the first and second world wars, Evelyn Waugh describes the game pie at Shepheard's, a fictional club, as ""quite black inside and"
"and Jacobean-era England they were known as minched pies, but other names include mutton pie, and starting in the following century, Christmas pie. Gervase Markham's 1615 recipe recommends taking ""a leg of mutton"", and cutting ""the best of the flesh from the bone"", before adding mutton suet, pepper, salt, cloves, mace, currants, raisins, prunes, dates and orange peel. He also suggested that beef or veal might be used in place of mutton. In the north of England, goose was used in the pie's filling, but more generally neat's tongue was also used; a North American filling recipe published in 1854"
"Homity pie Homity pie is a traditional British open vegetable pie. The pastry case contains a filling of potatoes and an onion and leek mixture, which is then covered with cheese. There is little known on the exact history of the dish. Some call it 'Devon Pie', believing it to be an English country recipe originating from Devon. Its origins are also claimed to date back to the Land girls of the Second World War and the restrictions imposed by wartime rationing. What is known however is that the dish's mainstream popularity came from Cranks Vegetarian Restaurant, which opened in"
"and lemon juice, and it may or may not have a lattice or shapes cut out of the top for decoration. One out of five Americans surveyed (19%) prefer apple pie over all others, followed by pumpkin (13%) and pecan (12%). The unincorporated community of Pie Town, New Mexico is named after apple pie. Apple pie An apple pie is a pie or a tart, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, (which is known as apple pie a la mode), or with cheddar cheese. The"
"as ""good apples, good spices, figs, raisins and pears."" The ""cofyn"" of the recipe is a casing of pastry. Saffron is used for colouring the pie filling. Today, the English style incorporates generous layers of sweetened slices of, usually, Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle, then topped with butter or lard shortcrust pastry, and baked until the apple filling is cooked. In English-speaking countries, apple pie, often classified as a satisfying 'comfort' food, is a dessert of enduring popularity, whether it's eaten hot or cold, on its own"
"Buttermilk pie Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being"
"Frederick Marquis, 1st Lord Woolton (1883–1964), who popularised the recipe after he became Minister of Food in 1940. The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and possibly turnip. Other vegetables were added where available. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The content of the pie filling could easily be altered to include whatever vegetables were in season at the time. People realised that meat was in"
"pie"", as it stems from a disagreement over whether to have a meat or apple pie. There are many variations to the squab pie in England, although it traditionally includes mutton, it has come to mean a pie with many ingredients or a ""scraps pie"". Squab pie in Devon can be served with clotted cream. Alternatively, in America, it is cooked with squab, and is synonymous with pigeon pie. Squab pie is a mutton pie with a shortcrust pastry lid. It should be made with at least one layer of onions, followed by alternating layers of sliced apples and mutton"
"Potter roughly outlined a cat. She also sketched the village including the sloping path down to the Lakefield Cottages and the post office door. These became the backgrounds for ""The Pie and The Patty-Pan"". During a rainy holiday in Hastings at the end of November 1903, Potter outlined a tale about a cat, a dog, and a tea party she called ""Something very very NICE"". She discussed the Lakefield sketches as backgrounds for the tale with Warne. He proposed a large format volume similar to L. Leslie Brooke's ""Johnny Crow's Garden"" to do justice to the detail of the illustrations,"
"decided to declare the whoopie pie the official state treat, and chose blueberry pie (made with wild Maine blueberries) as the official state dessert. Whoopie pie The whoopie pie (alternatively called a black moon, gob [term indigenous to the Pittsburgh region], black-and-white, bob, or ""BFO"" for Big Fat Oreo [also recorded as ""Devil Dogs"" and ""Twins"" in 1835]) is a US baked product that may be considered either a cookie, pie, sandwich, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between"
"band member Daniel Tashian remembered from his childhood. The 2004 film ""Ladies in Lavender"", starring Dame Judi Dench, Dame Maggie Smith, Daniel Brühl, Natascha McElhone and Miriam Margolyes, includes a scene where stargazy pie is prepared and served. Stargazy pie Stargazy pie (sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (or sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so"
"a mashed potato crust on top. Other potato-topped pies include: Shepherd's pie Shepherd's pie or cottage pie is a meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat (commonly, ""cottage pie"" refers to beef and ""shepherd's pie"" to lamb), cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on"
"of pie and pastry, with an open mouth, waiting for a roasted pigeon to fly in (the pigeon was accidentally removed during restoration work). On the right and behind the main action, a man clutching a spoon forces his way out of a large cloud of pudding, having eaten his way through it; he reaches for the bent branch of a tree in order to lower himself into Cockaigne. The fence enclosing the main scene behind the dozing trio is made of interwoven sausages. A partly eaten wheel of cheese and a bush (or tower) of loaves of bread are"