Pastry should be handled with the lightest of fingers. Use the knife with a quick stroke that the paste be not dragged, and in covering a pie, on no account pound or press the border together roughly.

The proportion commonly used is four cups of flour to one and a half cups of shortening (half lard, half butter). About a coffee cup of water will give this the right consistency (ice-water is best). This makes three pies.

Reserve one-half or more of the butter; chop the remainder of the shortening into the flour with a knife, add the water, mixing lightly and quickly; flour the board and rolling-pin, roll out, handling lightly; put the reserved butter in little pieces over the paste, sprinkle with flour, fold up the paste, and roll again. One light rolling and spreading, with proper handling, makes better and lighter crust than many "turns."

Be particular about the heat of the oven! If not hot enough, the paste will become soggy and dull; if too hot, it will become set and burn before it is done.

Puff Paste

One quart flour, three-quarters cup butter, yolk of one egg; chop half the butter into the flour, stir the beaten egg into half a cup of ice water; mix, roll out thin, spread with one-third of the remaining butter, fold, roll again, and so on till the remaining butter is used up. Set in a cold place ten or fifteen minutes before using. Wet with beaten egg, while hot.

Lemom Pie

One grated lemon, one cupful of boiling water, a heaping table-spoonfnl of corn starch, one cupful of sugar, butter size of an egg, two eggs, yolks and whites beaten separately; add the sugar and butter while boiling; remove from the stove, and add the eggs and lemon. When baked add the whites of the eggs with a little sugar; and return to the oven to brown.

Lemon Pie

The juice and yellow rind of one lomon, one cup sugar, one cnp of milk or cream, the yolks of three eggs, one tablespoonful of corn starch, and a pinch of salt; line a plate and bake the mixture, then beat the whites to a stiff froth, stir in lightly a spoonful of powdered sugar; spread on the pie and brown lightly.

Lemon Pie

One lemon, one egg, one cup sugar, two apples grated, and one teaspoonful of corn starch; bake with one crust; make a meringue for the top of the white of one egg and a teaspoonful of sugar; then brown.

Lemon Tarts

One lemon, juice squeezed and rind grated, three eggs, one teacup sugar, two tablespoons melted butter; mix well and bake in small tins with good pastry.

Raisin Pie

Boil one pound chopped raisins covered with water one hour; let them cool, then add one chopped lemon, one cup of sugar, two tablespoons corn starch; add lemon juice last; bake between two crusts; this quantity will make three pies.

Apple Pi

Cut in quarters nice tart apples, or if your apples are not tart use half a lime with them; line the plate with your crust, and before filling lay two tablespoons brown sugar on the bottom, with a light sprinkle of flour over it. Lay on your apples in rows around the plate, fitting them together smoothly; add a piece of butter the size of a walnut, a scatter of cinnamon and nutmeg, and a tablespoonful of water; cover with crust and bake.