Pies

In making good pastry it is necessary to have the butter sweet, the lard fresh; the flour should be of the best quality, and sifted; the water for wetting as cold as possible - ice water preferable. In rolling the crust, roll always one way, and bake in a quick oven.

Puff Paste

One pound of flour, one pound of butter, one egg; mix the flour with a lump of butter the size of an egg, and the egg to a very stiff paste with cold water; divide the butter into six equal parts, roll the paste, and spread on one part of the butter, dredging it with flour. Repeat until all the butter is rolled in.

Pastry

To one cup of water take one-half cup of lard, a little salt and some flour; mix together with a knife. When stiff enough roll out on a board, spread on with a kuife a layer of lard, and sift over a little flour; roll all together, and then roll out on the board again, repeating this for three or four times. The entire amount of lard used for one cup of water should be about two cups. This will make three pies.

Apple Pie

Fill the pie crust with sour, juicy apples pared and sliced thin, put on the upper crust and bake until the apples are soft, then remove the upper crust, adding sugar to taste, a small piece of butter, and a little grated nutmeg; stir this well through the apple and replace the crust.

Apple Custard Pie

Two eggs, four or five apples grated, a little nutmeg, sweeten to taste, one-half pint of new milk or cream, pour into pastry.

Apples

Two pounds of apples pared and cored, sliced into a pan; add one pound sugar, the juice of three lemons, and grated rind of one. Let boil about two hours, turn into a mold. When Cold, serve with thick cream.

Washington Pie

For the crust use two cups sugar, one-half cup butter, three cups -sit"ted flour, four eggs, one-half teaspoonful cream tartar. For the filling, one tablespoonful corn starch, boiled in one-half pint milk. Beat the yolk of one egg very light, and stir into the milk, flavor with vanilla, and when cold add the other half of the milk and the white of the egg beaten to a stiff froth and stirred in quickly; spread this between the cakes, and ice it with the white of one egg and eight tablespoonfuls of fine sifted sugar flavored with lemon.

Cream Pie

Place one pint of milk in teakettle boiler until hot (not boiling); add one cup whitesugar, one-half cup flour, and two eggs, well beaten; stir rapidly until thoroughly cooked; flavor with lemon or vanilla; pour over crust, which should be previously baked. Beat the whites of two eggs to a stiff froth; add three tablespoons of powdered sugar; pour over the custard; set in oven, and allow to come to light brown. To be eaten cold.

Cocoa-Nut Pie

Open the eyes of a cocoa-nut with a pointed knife or gimlet, and pour out the milk into a cup; then break the shell and take out the meat and grate it fine. Take the same weight of sugar and the grated nut and stir together; beat four eggs, the whites and yolks separately, to a stiff foam; mix one cup of cream, and the milk of the cocoa-nut with the sugar and nut, then add the eggs and a few drops of orange or lemon extract. Line deep pie-tins with a nice crust, fill them with the custard, and bake carefully one-half an hour.

Cream Puffs

Melt one-half cup of butter in one cup of hot water and, while boiling, beat in one cup of flour, then take off the stove and cool; when cool, stir in three eggs, one at a time, without beating; drop on tins quickly, and bake about twenty-five minutes in a moderate oven. For the cream: half pint milk, one egg, three tablespoons sugar, two large tablespoons flour; boil same as any mock cream, and flavor with lemon. When baked, open the side of each puff and fill with cream.

French Puffs

One pint of sweet milk, six ounces of flour, four eggs, half a saltspoon of salt; scald the milk and pour over the flour, beat until smooth, whisk the eggs to a froth, and add to the flour and milk when sufficiently cool. Have ready a kettle of boiling lard, and drop one teaspoonful of the batter at a time into the lard, and fry a light brown; sift white sugar over them, or eat with sirup.

Cream Tartlets

Make a paste with the white of one and yolks of three eggs, one ounce of sugar, one ounce of butter, a pinch of salt, and flour sufficient to make into a paste; work it lightly; roll out to the thickness of a quarter of an inch, line some patty-pans with it, fill with uncooked rice, and bake in a moderate oven until done; remove the rice and fill with jam or preserves, and at the top place a spoonful of whipped cream.

Cream Ple

Three eggs, one cup sugar, one and one-half cup flour, tablespoonful 'of sweet milk, two teaspoonfuls of baking-powder; bake in a shallow pan. Cream: three eggs, one pint of milk, three tablespoonfuls of flour, five table spoonfuls sugar; a little salt, flavor to taste, and boil until thick.

Delicate Pie

To stewed apples sufficient for four pies, one-half pound of butter, six eggs beaten separately, one pound of sugar; flavor with lemon, the apples being quite cold before adding the eggs. Bake as a tart pie.

Fruit Pie

Line a soup plate with a rich paste, and spread with a layer of strawberry or raspberry preserves: over which sprinkle two tablespoonfuls of finely-chopped almonds (blanched of course) and one-half ounce of candied lemon peel cut into shreds. Then mix the following ingredients: one-half pound white sugar, one-quarter pound butter, melted, four yolks and two whites of eggs, and a few drops of almond essence. Beat well together and pour the mixture into the soup plate over the preserves, etc. Bake in a moderately-warm oven. When cold sprinkle or sift a little powdered sugar over the top. A little cream eaten with it is a great addition.