3. Pastry (April 17th) and roils are to be made to-day : Green¬ gage Pies, Vienna Bread (August 26th), and Sultana Cake (August 2nd). Fruit Pies are made in the same way, whatever kind of fruit is used. The fruit, properly prepared, is put into a pie-dish and heaped up in the middle, and moist sugar, more or less according to the acidity of the fruit, is sprinkled over it. Apples or other fruits that are not fully ripe, and so are not likely to fall well, are often partially baked at this stage. The pastry is then rolled out to the shape of the pie-dish, but larger, and about a quarter of an inch thick. A strip of paste rather larger than the edge of the dish should be cut from the rolled pastry, the edge of the dish should be moistened with water, the strip of paste laid on it being pressed down lightly with the fingers. The strip of pastry can now be moistened again, the cover laid on the pie, and the pastry pressed down with the fingers at the inner part of the edge. The edges are then to be cut evenly all round, and ornamented according to taste, and a slit can be made in the pastry at the side of the pie, with the blade of a small knife, to allow the steam to escape. The pie is now ready for the oven, which should be well heated, and it will be done enough when the pastry is set and of a light brown colour. Superior pies look better when glazed, and for this all that is necessary is to brush the surface of the pie quickly over with cold water, and to sprinkle powdered white sugar over it before putting it in the oven. When fruit is likely to be very juicy, a small cup or jar should be placed bottom uppermost in the middle of the pie to keep the juice from boiling over. Pies are made with the pastry over the fruit, Tarts with the pastry under the fruit. Tarts are of all sizes and shapes, and are usually baked in tins. In most cases it is best to bake the pastry before filling it, and to prick a few holes in the bottom of the tart, or lay a crust of bread on it, to keep the pastry down and in shape. When, however, a cover is to be placed over it, as, for instance, in cranberry tart, the fruit must be put in its place at first, though even then if is sometimes well to stew it a little, and let it cool before laying it on the pastry. Treacle Tart is made by lining a tin with pastry, spreading treacle over it, and covering it with two or three layers of pastry rolled out exceedingly thin, each layer having treacle spread over it. A covering of pastry is placed on the top, and the tart is ready for the oven. For both pies and tarts a light crust is always to be preferred. Puff paste (April 24th) is the best for superior pies and tarts, though good short crust (June 19th) is also excellent for the purpose. When puff-paste is regarded as being either too troublesome to make or too rich for digestion, what may be called Flak?/ Crust will be a very good substitute for it. To make this, put half a pound of flour into a bowl, with a pinch of salt, half a tea-spoonful of sifted 286 A YEAR'S COOKERY.

AI-modernized reading of the original text

3. Pastry (April 17th) and roils are to be made to-day : Green¬ gage Pies, Vienna Bread (August 26th), and Sultana Cake (August 2nd). Fruit Pies are made in the same way, whatever kind of fruit is used. The fruit, properly prepared, is put into a pie-dish and heaped up in the middle, and moist sugar, more or less according to the acidity of the fruit, is sprinkled over it. Apples or other fruits that are not fully ripe, and so are not likely to fall well, are often partially baked at this stage. The pastry is then rolled out to the shape of the pie-dish, but larger, and about a quarter of an inch thick. A strip of paste rather larger than the edge of the dish should be cut from the rolled pastry, the edge of the dish should be moistened with water, the strip of paste laid on it being pressed down lightly with the fingers. The strip of pastry can now be moistened again, the cover laid on the pie, and the pastry pressed down with the fingers at the inner part of the edge. The edges are then to be cut evenly all round, and ornamented according to taste, and a slit can be made in the pastry at the side of the pie, with the blade of a small knife, to allow the steam to escape. The pie is now ready for the oven, which should be well heated, and it will be done enough when the pastry is set and of a light brown colour. Superior pies look better when glazed, and for this all that is necessary is to brush the surface of the pie quickly over with cold water, and to sprinkle powdered white sugar over it before putting it in the oven. When fruit is likely to be very juicy, a small cup or jar should be placed bottom uppermost in the middle of the pie to keep the juice from boiling over. Pies are made with the pastry over the fruit, Tarts with the pastry under the fruit. Tarts are of all sizes and shapes, and are usually baked in tins. In most cases it is best to bake the pastry before filling it, and to prick a few holes in the bottom of the tart, or lay a crust of bread on it, to keep the pastry down and in shape. When, however, a cover is to be placed over it, as, for instance, in cranberry tart, the fruit must be put in its place at first, though even then it is sometimes well to stew it a little, and let it cool before laying it on the pastry. Treacle Tart is made by lining a tin with pastry, spreading treacle over it, and covering it with two or three layers of pastry rolled out exceedingly thin, each layer having treacle spread over it. A covering of pastry is placed on the top, and the tart is ready for the oven. For both pies and tarts a light crust is always to be preferred. Puff paste (April 24th) is the best for superior pies and tarts, though good short crust (June 19th) is also excellent for the purpose. When puff-paste is regarded as being either too troublesome to make or too rich for digestion, what may be called Flaky Crust will be a very good substitute for it. To make this, put half a pound of flour into a bowl, with a pinch of salt, half a tea-spoonful of sifted

A year's cookery