Vienna Tart Paste

Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs into light paste. This paste is very extensively used as crust for the delicious large fruit and cream tarts so common in Europe. If convenient, use six yolks of eggs in place of three whole eggs, as this makes the paste more smooth.

Common Pie Paste

Mix together, dry, one pound of flour with three-quarters of a pound of lard and butter, and one-half teaspoonful of salt, then moisten with enough ice water to have it hold together, but do not work any more than necessary; and if time allows, let it rest on ice before using. That is the secret of a tender pie crust; working it too much makes what you so often find - shoe-leather pies. If you want a cheaper crust for the bottom, use less shortening. Always wash pies on top with milk before baking; this gives them a lively and appetizing color. If the oven bakes slow from the top, add a pinch of salt to the milk you wash the pies with.

Prepared Pie Seasoning

Not only in large hotels but also in every household a large quantity of that delicate flavor, the peel of lemon, is wasted daily. How often are lemons cut up, when in a moment's time the rind could be grated and saved for future use, put in a glass jar and occasionally sprinkled over with a little sugar and a few drops of water to keep moist. In this way you can have lemon flavor free of cost all the year around. Two tablespoonfuls of this lemon peel, two cups of brown sugar, one tablespoonful of cinnamon, one tablespoonful of allspice, one-half a nutmeg (grated); mix all together and keep in a can in a cool place, always ready for use.