Plain Pie-Crust

Sift a quart of flour into a pan, cut into it half a pound of lard and a quarter of a pound of butter, add a saltspoonful of salt, and cold water to form a dough; stir it together with a knife, using your hands as little as possible; flour the pie-board and roll it out; dust it with flour, and roll out again; repeat this again until you have rolled it out four times; set it aside for half an hour, roll out again, and use as required. Use as little flour as possible in rolling out.

Crust For Apple Dumplings And Pot-Pie

For this crust use Hecker's prepared superfine flour, one cof-feecup of rich milk, with one egg beaten in it, and flour to roll out stirred in; the same for Pot-pie; no shortening needed - for boiled apple dumplings only - the baked require a richer paste.

Suet Shortening For Pies

Chop a pound of fresh beef suet, pick out all the strings, put it in a stew-pan with a pound of sweet lard, melt them together; when the suet is entirely melted, strain it through a fine tin strainer and set away in a cold place, and use it in the place of butter for plain pie-crust.

Suet Crust For Dumplings

Pick and chop half a pound of beef suet, add to it one pound and a quarter of flour, a little salt and half a pint of milk or water; beat it well with the rolling-pin, and roll out half an inch thick

Shells For Preserved Fruit

Make a pound of puff paste crust, roll it out a quarter of an inch in thickness, cut it out the size of the top of a tumbler, cut a second piece the same size with a smaller cutter, take out the centre of the second one, wet the edge of the first, and lay on it the ring you have cut; proceed as before until you have as many as you need, lay them on a tin or baking-pan, and bake them in a quick oven about fifteen minutes. When cold, fill with any small preserved fruit.