(For One Pie.)
1 heaping cupful flour. A small pinch salt. 2 even tablespoonfuls lard.
1/4 cupful very cold water. 2 even tablespoonfuls butter.
Always roll from the centre towards the edges. When very thin, stick bits of butter in close rows all over the surface, using a knife; sprinkle with flour and roll up as you would a sheet of paper. Roll out as before till the butter is all used, which ought to be in three rollings. Lay the paste in a cold place for half an hour to make it flaky and firm; then roll out for the pie.
1 heaping cupful flour. A pinch salt.
2 even table spoonfuls lard. 1/4 cupful very cold water.
Mix the flour and salt, chop in the lard until fine, stir in the water, and set it in a cold place to become flaky.
Then roll out thin.
Makes one pie.
This makes a very flaky pie crust, though it is not a handsome one. Its advantage over other crusts is, that it is more quickly made.
Sift the salt, cream of tartar and soda with the flour.
Chop the lard into it. With a knife stir in only just enough water or milk (very cold) to make a stiff dough.
Roll out as lightly and quickly as possible, taking care to roll it thin.
This is a very wholesome crust, though a plain one.
For one pie take one heaping cupful of light bread dough, knead it and roll it out a quarter of an inch thick.
Lay bits of butter all over it, about half an inch apart. Sprinkle slightly with flour, and fold it over and over. Roll out again and distribute the butter and flour as before. Fold and press it down with the rolling-pin. Roll it out extremely thin, remembering that it will rise thicker. Use like any pie crust.
For a beginner in pastry-making, I recommend this. It is easier to make than any other kind, as it does not have to be handled so carefully. Be particular to use plenty of butter, roll thin, and you cannot have a more wholesome crust than this.
Take any amount of flour you wish to use. Add a little salt. Pour on this, directly from the tea-kettle, water which is actually boiling at the time. Use enough to mix into a moderately stiff dough. Roll out the paste on a floured bread-board, and use for any kind of dumplings.
This is very delicate, and will hurt no one, as no shortening is used for it.
A little salt.
Flour enough to make a soft dough.
Rub the lard through the potatoes while hot; stir in the milk and salt; then the flour. Mix very thoroughly. Work well on a floured bread-board, and roll out, thin, for dumplings; one inch thick for meat pies. For the latter, it is an improvement to add from one to three eggs, beaten well.
Make like "Baking Powder Biscuit," using rather more lard. Roll it about three quarters of an inch thick, and lay over the top of the pie. An under crust is not often used for meat pies; it is not considered wholesome.
Beat one egg, or the white alone, and rub it over the top of the pie.
If the bottom crust of fruit pies, or any other juicy kind, is rubbed over with a beaten egg, it will be a sure preventive of its being soggy.
1 pint milk. A pinch salt. 3 tablespoonfuls sugar.
1 table spoonful corn starch or arrowroot.
Scald the milk, with the salt and sugar; reserving a little of the milk in which to rub the cornstarch. Add this to the milk when boiling and stir till thick as cream. Serve in a pitcher when cold, as a substitute for cream for those who like this accompaniment.