The Landmarks club cook book

Two cups of flour, half teaspoonful of baking powder, half teaspoonful of salt, one tablespoonful of sugar, one egg, three-quarters cup of butter (or butter and clarified fat), one teaspoonful of lemon juice, enough ice cold water to form a stiff dough. Sift all the dry ingredients and rub in shortening. Beat up egg and water and add to the mixture until you get a stiff dough. Roll out on well floured board about one-sixth of an inch in thickness. Kate E. Whitaker. PLAIN PASTRY. The proportion commonly used is four cups flour to one and a half cups shortening (half butter, half lard), one level teaspoonful baking powder. About a coffeecupful of water will give the right consistency. This will make three pies. Two cups flour, scant half cup of shortening, pinch of salt, one-half teaspoonful baking powder, ice water to moisten. This amount will make one pie with two crusts. h. c. w. BERRY PIES. Line deep plates with paste, fill as full as possible with the fruit, dredge over a tablespoonful of flour and two of sugar. A little more flour and considerably more sugar for cherries or currants. Wet the edges of lower crust, press the top crust down very thoroughly. Bake about forty minutes. COCOANUT PIE. Two cups grated cocoanut, one cup sugar, one quart milk, six eggs, one pinch salt. Makes three pies, baked just like custard. Mrs. W. H. Workman. CREAM PIE. Three eggs (yolks), one pint of milk, one cup of sugar, two tablespoonfuls of cornstarch. Beat together sugar, yolks of eggs and cornstarch. After milk has come to a boil stir in the mixture. Add a pinch of salt and cook till thick. Take the whites of the three eggs, beat to a stiff froth with two tablespoonfuls of sugar. Bake the crust before putting in the mixture. Spread whites over top and brown. Miss Whitaker. CREAM PIE. Work one tablespoonful of butter to a cream with one cup of sugar, yolks of three eggs, two tablespoonfuls flour, three cups sweet milk. Flavor to taste. Cook this in a double boiler. Beat whites of eggs with three tablespoonfuls sugar and a few drops of vanilla. Put the mixture and the whites of the eggs in the crust which has been baked, and put in the oven for a few minutes. ■* Mrs. Henry Barker. CURRANT PIE. One cup ripe currants, washed, one cup sugar, two yolks of eggs, half cup water, two tablespoons flour. Bake with one crust. Make meringue of the whites of the eggs. This is delicious. j. f. w. CUSTARD PIE. Three eggs to a pint of milk, two tablespoons sugar, a little salt. Beat yolks and whites separately, add milk, then the sugar ; line a plate, fill and bake immediately. ENGLISH APPEE PIE WITPI BOIEED CUSTARD. Twelve good cooking apples, half a cup of sugar; if apples are very sour, add more; one tablespoon melted butter, half a teaspoon of lemon juice, a little grated nutmeg, half a cup of water, piecrust.