Quick Pastry

Pie Dough

1/2 cup shortening

1/2 cup cold water

1 1/4 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Melt the butter, add the water and mix in the dry ingredients to make a smooth dough. Roll on a floured board. Cut in two pieces slightly larger than the pie tin.

Pastry

1 1/2 cup flour

3/4 teaspoon salt

1/2 cup shortening

Cold water to make soft dough Mix flour and salt, cut in shortening. Moisten to soft dough with cold water. Toss on lightly floured board and roll out, handling as lightly as possible. Line two pie plates and partially bake.

Buttermilk Pie Filling

3 cups buttermilk 1 1/2 cups sugar 3 tablespoons flour

3 eggs (yolks only) Butter the size of a walnut Juice of 1/2 lemon

(This makes two pies.)

Mix sugar and flour. Add buttermilk, egg yolks and butter. Mix well. Cook in double boiler until thick, stirring con' stantly. After taking off stove, add flavor. Cool and pour in baked shells. Beat whites of eggs until stiff, adding a little baking powder and sugar. Place on top of pie and brown in a moderate oven.

Deep Dish Apple Pie

4 tart apples

Slice the apples quite thin and put in a deep baking dish, casserole or deep berry dish. Season with one cup sugar and one teaspoon cinnamon. One teaspoon lemon juice and a little grated rind improves the flavor of the apples. If the fruit is very juicy, add two tablespoons flour. Cover the dish with pastry rolled one-quarter inch thick. Cut gashes in the crust, press the edges with a fork and bake.

Hot Water Pie Crust

1 cup lard

1/2 cup boiling hot water

3 cups sifted flour 1 teaspoon salt

Put lard into large mixing bowl; add hot water; work into creamy mass; add about one-half the flour, mixed with salt, and work in the rest of the flour gradually. Put on the ice a short while before rolling out, and when baking a two-crust pie after putting in fruit filling, bake in a moderate oven for 50 minutes.

Cream Date Pie

Scald one and one-half cups milk. Add two tablespoons corn-starch mixed with three tablespoons sugar. One tablespoon butter, three egg yolks, one and one-half teaspoons vanilla.

Cook until thick. Chop one-half package dates in mixture. Pour into rich crust previously baked. Cover with meringue of three egg whites beaten stiff or whipped cream sweetened to taste.

Texas Pecan Pie

Use good pie crust.

Beat four eggs, conserving the whites of two for meringue. Add one cup of sugar, one bottle of whipping cream and one cup of broken pecans. Cook in double boiler, stirring constantly until it is thick. Beat up the whites with a little sugar and brown in oven after spreading on pie.

Cocoanut Cream Pie

2 cups milk

1/3 cup flour

1/2 cup sugar

1/4 teaspoon salt

2 egg yolks

1 teaspoon vanilla

3/4 cup grated cocoanut

Scald milk. Mix flour, sugar and salt. Combine with hot milk and cook in a double boiler 20 minutes, stirring until thick. Add hot mixture to slightly beaten egg yolks. Return to double boiler and cook 5 minutes, stirring to prevent lumps. Add vanilla and part of cocoanut. Pour into baked pastry shell and cover with meringue made of the two egg whites and sprinkle with remaining cocoanut. Bake in a moderate oven until meringue browns.