Flaky Pastry

One cupful of flour, One saltspoonful of salt,

One-third cupful of shortening, One-fourth cupful of ice water.

Have all the material cold; put the flour and salt into a chopping bowl; add the shortening (half butter and half lard) and chop into pieces the size of a pea; moisten the pastry with ice water, mixing lightly with a fork; turn out on a floured board; draw together into oblong shape; roll back and forth into an oblong sheet; fold into thirds; turn half way around and roll back and forth; fold again and turn half way around and roll out for a third time; brush off all the surplus flour; roll like a jelly roll; wrap in a napkin and set on ice; it can be used immediately, or stand on ice until the next day.

Puff Paste

One cupful of ice water, One pound of flour, One pound of butter,

One teaspoonful of salt, White of one egg.

Have material and utensils cold; wash the butter in cold water and knead with a spoon until it becomes waxy; shape into an oblong sheet about an inch in thickness and set it in a pan of ice water; mix the salt and flour together; rub one-third of the butter into the flour; moisten with the egg and ice water; mix with a knife; stir vigorously; dredge the board lightly with the flour; turn out the paste; sprinkle lightly with flour; roll backward and forward; turn the paste half way around and roll from you; when about one-fourth of an inch in thickness wipe the remainder of the butter and lay it on the paste; sprinkle lightly with flour; fold the paste from each side until the edges meet, then fold from the ends; pound lightly and roll back and forth two or three times; double the paste and roll down to one-half inch in thickness; fold in thirds and turn half way around; roll down again; repeat this for six times; place on ice to harden for one or two hours before using; if the paste sticks, place it on ice; when chilled it will roll more easily: use as little flour as possible.

Lemon Pie

Grated rind of one lemon. Two level tablespoonfuls of cornstarch. Three-quarters of a cupful of sugar,

Three-quarters of a cupful of boiling water, Yolks of two eggs. One teaspoonful of butter. Juice of one lemon.

Mix the cornstarch and sugar together and add to the boiling-water, stirring until it thickens; add the grated rind of the lemon and cook for ten minutes; beat the yolks of the eggs until creamy; add slowly to the cornstarch; cooking two minutes longer; remove from the fire and add the lemon juice and butter; line a pie-pan with flaky pastry and a rim; cover with soft paper; fill with pieces of stale bread and bake in a moderate oven; when baked remove the paper and bread and fill with the mixture; beat the whites of the eggs stiff; add two tablespoonfnls of sugar and beat together; cover the pie with the meringue and bake in a cool oven until lightly browned.

Apple Pie

Cover the pie-pan with pastry; slice the apples thin, and do not fill too full; if apples are tart and juicy, no water is needed; sprinkle sugar on top of fruit, half a teaspoonful of cinnamon if liked, and scatter bits of butter over the top; roll the top crust; make incisions in the center to allow the steam to escape; moisten the edge of the lower crust with water; press the edges close together; cut a strip of pastry half an inch wide; moisten around the edge of pie; lay on the pastry and press close to the edge; trim; bake in a moderate oven forty minutes.

Peach Pie

Prepare the same as sliced apple pie, using as much sugar as necessary; chop fine three of four peach kernels and sprinkle over the fruit: put on the top crust and bake half an hour.

Cream Peach Pie

Line pie-pan with pastry; put on rim; prick with a fork; bake until golden brown; fill with sliced fresh or canned peaches; sprinkle with powdered sugar; cover with sweetened whipped cream. Strawberries or any small fruit may be used instead of peaches.

Juicy Fruit Pies

Line a pie-pan with pastry; fill with a piece of linen or old napkin; put on the upper crust and bake in a moderate oven; stew the fruit; season to taste; when the pastry is baked, separate with a sharp knife; remove the linen; fill with fruit; place the cover on top and set aside to cool; many of these shells can be baked at one time and filled when required, but the pastry must be reheated; remember to put the filling into the pie while both are hot.

Rhubarb Pie

Line pie-pan with pastry; sprinkle lightly with flour; fill with peeled rhubarb cut into inch pieces; sprinkle with flour; add one cupful of sugar; put on the top crust and bake from forty minutes to one hour.

Custard Pie

Line a pie-pan with pastry and a rim; dust lightly with flour; scald three cupfuls of milk; beat three eggs until creamy; add three tablespoonfuls of sugar and beat together; pour the scalded milk over the beaten egg: add one saltspoonful of salt and one saltspoon-ful of nutmeg; fill the pie-pan and bake slowly; as soon as it puffs up test with a knife; if it comes out clean it is done.

Pumpkin Pie

Two cupfuls of cooked pumpkin.

Two cupfuls of milk,

Two eggs,

Two tablespoonfuls of molasses,

One-half cupful of sugar,

One-fourth teaspoonful of nutmeg,

One-half teaspoonful of salt, One level teaspoonful of ginger, One-half level teaspoonful of cinnamon.

Mix in the order given; line a pie-plate with paste; put on a rim; till with the pumpkin mixture; bake in a moderate oven forty minutes.

Mince Pie

Lean beef, four pounds,

Two pounds of suet,

Four quarts of chopped apples.

Five pounds of sugar.

Pour pounds of raisins.

Three quarts of sweet cider,

Cloves, cinnamon, mare, and nutmeg - three tablespoon fuls of each, Two cupfuls of meat broth.

Four pounds of currants,

Half a pound of citron,

Juice of six lemons,

One pint of molasses,

Three quinces,

One pint of brandy,

Three ounces each of candied orange and lemon peel. One pint of white wine. Two tablespoonfuls of salt.

Cook and mince the meat fine; chop the suet fine; cook the quinces in the cider until soft; chop the citron, lemon and orange peel; mix all the ingredients and cook slowly until the apples are soft; add the brandy and wine last; pack away in jars covered tightly; take half the flaky pastry; roll into a sheet one-fourth inch in thickness; cover the pie-pan, putting the pastry on quite full; fill with mince meat, having it about half an inch thick; roll out the other half of the pastry about one-eighth inch in thickness; fold over and cut two or three slits; cover the pie and bake in a moderate oven.