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 the 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.

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 piepan with flaky pastry and a rim; cover with wax paper; fill with pieces of stale bread and bake in a moderate oven; when baked remove the paper and fill with the mixture; beat the whites of the eggs stiff; add two tablespoonfuls of sugar and beat together; cover the pie with the meringue and bake in a cool oven until lightly browned.

Juicy Fruit Pies

Line a piepan with pastry; fill with an old piece of linen; 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.

Custard Pie

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