Pastry General Rules

Flakiness depends on kind and amount of shortening used. Lard makes more tender crust than butter but lacks the flavor that butter gives. Any of the vegetable fats may be used. Butter used for pastry should be washed to remove salt and buttermilk, thus making it of a waxy consistency and easy to handle. The shortening may be worked in with tips of the fingers, chopped in with chopping knife, or cut in with two knives.

Ice water should be used in mixing and only enough to make dough soft enough to roll. When mixed, toss on floured board, roll out, fold so as to make three layers, turn half way round and roll out again, repeat twice. Then cut just enough for one crust and roll in circular shape to fit pan. Pastry should be rolled about one-fourth inch thick and should be made a little larger than the plate to allow for shrinking. The top crust should be put in full otherwise it will draw away from the edge and it should be perforated before adjusting to allow the escape of steam. This may be done by cutting some design. The edges of the bottom crust should be moistened with water before adjusting the top one so that when the two surfaces are pressed firmly together the edge will be sealed. Bits of butter are sometimes dotted over top of crust to give it flakiness. Pastry should be started in a quick oven and as soon as surface is set the heat should be reduced and the baking continued with a moderate heat. The time of baking depends on the kind of filling, but is usually thirty minutes or more. When a cooked cream filling is to be used in a one crust pie, it is best to bake the crust first. To do this, fit the pastry carefully on the outside of inverted pie tin, and prick it with a fork to prevent blisters.

Ruth Wallis Wagner, Chi Alpha.

Pie Crust

1 cup flour scant 1/2 cup lard salt

1/2 teaspoon baking powder 2 or 3 tablespoons water

Harriet Wilson Davy, Xi.

Pumpkin Pie

2 cups best grade canned pumpkin 1 1/2 cups sugar 1/2 teaspoon salt 2 eggs

2 teaspoons cinnamon Enough for two pies.

2 teaspoons ginger

1 quart scalded milk

2 rounding teaspoons flour

Method:

Beat eggs, add sugar and other ingredients. Put in pie crust and bake.

Frances Pitkin Allen, Nu.

Squash Pie

1 1/2 cups milk 1/2 cup sugar

1/2 teaspoon salt 1 tablespoon butter

Put these ingredients in double boiler and heat, but do not boil. 1 cup squash or pumpkin 2 well beaten eggs

Method:

Beat all together and add one scant teaspoon each of ginger and cinnamon. This makes one pie.

Harriet Wilson Davy, Xi.

Strawberry Pie

Wash, hull and cut one quart of strawberries. Mash ; add about one-half cup sugar and one tablespoon cornstarch. Cook until thick. When cool, put in individual shells and top with whipped cream.

Dorothy Wilson, Xi.

Cranberry Pie

1 cup cranberries cut in halves

1 cup raisins cut in halves

1 tablespoon flour mixed with

1 cup sugar

1 fig cut fine

1 cup water nut meats

Method :

Mix in order given and put in uncooked crust. Bake in a hot oven reducing the heat after a few minutes.

Frances Pitkin Allen, Nu.