A manual of home-making

(1) Mix the flour and suit; (2) cut in the fat^ and add only pnouRh water to hold the inj^nxJieuts together; (3) turn the mixture onto a slightly floured boaRi and turn it with a spatula to eover it evenly with flour; (4) if two enist^ are U* 1>e itimle^ eut the paste in two portifms and roll them ac^ arately and lightly with a rolJing-pin, timng motions outward from the cen- ter; (5) keep the douph as nearly the desired shape and as unifonn in thickness as possibJe, roll it until the paste is very thin; (6) after each few rolling motions, loosen the dough from the board to prevent sticking. On$<ru^pU. Place the crufst in the pie pan, being careful that it is smooth, but not ftt all stretched. A perforated pan of tin or agate ware is best. The pan should never be greased. With scissors cut around the edges, leaving n margin of about H inch. Turn this slightly under, and press it into fancy ed^ei with the fingers. Fill the crust, and bake it in a roodemte oven for 40 minutes. Filliniips for one-crust pies are made with milk and egg founda- tions, such as custardf cream, and pumpkin, or from cooked fruit, such as apple-sauce. These liquid filhngs are likely to soak into the pic cniat during the process of baking, making a soggy crust. This may be avoided by bruBhing over the crust with w hite uf egg and placing the unfilled cfusl I 1 1 PASTRY 493 in a hot oven long enough to coagulate the egg-white, thus forming a coating to prevent the Ming from soaking into the crust. Or instead of heating the crust in the oven, the filling may l>e heated separately to such a temperature that on adding it to the cnist it will coaguliate the white of egg. Cru.Ht baked wUhottt fiUing, The crust is sometimes baked first and then filled with a cooked filling. Many pernoas prefer this kind of pie since the crust is crisp and well baked. Invert a pie palate, cover the outside with pu«try, fit it carefully to the ^>late, and press the edge well to the edge of the plate. Trim the edge if nccessar^^ set the pie plate on a tin sheet to prevent the edge of tlie pjuste from touching the floor of the oven. Prick the crust well with a fork, and bake it from 12 to 15 minutes, or until it is thoroughly baked. Slip the crust from the outside of the pan^ and put it in place a« an under crust. Use any cooked filling, and place over the top strips or figures of baked pastry, or a meringue. Tifx>-cnM pie. The lower crust is placed in the pie pan aa for a one-crust pie, but in thi^ c^i»e the txigf\s should be cut close and evenly with a knife. The flavored filling is then added. The upper cnist should be rolled rather thick, bnished with butter, and lightly sprinkled with fluur, SliLn should be cut in the crust to allow for the escape of Bteam. The edges of the lower crust are then moistened with water and the upper crust laid over the pie, care again being taken not to stretch the crust. The edges then are cut and iirctised firmly together into a fancy shape with the fingers or ft fork. Allow water to run o%''er the top of the crust to make a flaky finish. If a shiny finish is prefcrreil, brush over the top with a mixture of slightly beaten white of egg and water, without buttering and flouring the top.