Universal Crust

For shortcakes, fruit tarts, meat and vegetable pies, pot pie dumplings, crackers, buns, steamed puddings, loaf cake, doughnuts and cookies, rusk and Sally Lunn.

1 cup skimmed milk

1/3 cup (large 4 tablespns.) oil

1/4 teaspn. salt

1/2 teaspn. sugar 1-2 tablespns. liquid yeast or 1/3 cake compressed yeast pastry flour

Mix all ingredients except salt and add flour for sponge batter; beat; when light, add salt and warm flour for moderately stiff dough. Knead a little and cut into biscuit for the top of fruit tarts or meat or vegetable pies, or place on tins for shortcake crusts. For dumplings, use only 1/4 cup of oil or 1 1/2 tablespn. of raw nut butter.

The crust may be kneaded stiff at first and allowed to rise twice.

If the crusts are not fine grained it is because you have not used enough flour or have not kneaded them enough; but they do not want to be quite as stiff as bread is usually mixed.

Shortcake crusts or tins of thin biscuit may be made and kept on hand and just warmed up when needed, or laid over meat or vegetable pie fillings or hot cooked fruit fillings and left in the oven long enough to warm through.

We consider this one of the most valuable recipes in the book since it can be used in so many ways in the place of baking powder crusts.

Sour Cream Crust-no soda

1 cup thick sour cream 1/4 teaspn. salt

1/3-1/2 cake compressed yeast white flour

Make sponge or knead at once to soft dough, let rise, make into any desired shape and when light, bake. This is very nice for shortcake crusts and can be used for nearly all purposes that universal crust is. That the cream was sour would not be known after the crust is baked.