A calendar of dinners, with 615 recipes

Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out % cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies. Sufficient for two pies. Cornstarch Pastry 1% cupfuls cornstarch Y% teaspoonful salt 134 cupfuls flour 1 teaspoonful baking powder 2 tablespoonfuls sugar 1 yolk of egg % cupful Crisco Milk to mix Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie. Sufficient for two large pies. Pastries Double Pie Top Layer 1 cupful sugai 2 cupfuls flour 1 cupful sweet milk ¥% cupful Crisco 2 eggs 2 teaspoonfuls baking powder ¥Y% teaspoonful salt Under Layer 1 cupful molasses Plain Crisco Pastry. 1 cupful brown sugar 1 lemon 1 pint hot water 1 egg 2 tablespoonfuls flour Line large pie plate with pastry. For under layer. Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water,.and pour into prepared pie plate. For top layer. Cream Crisco and sugar together, add eggs well beaten, milk, salt, four, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes. Sufficient for two large pies. Almond Layer Pie For Pastry 2 cupfuls flour ¥% teaspoonful salt 7 tablespoonfuls Crisco Water For Filling 6 tablespoonfuls Crisco ~ 3 eggs 34 cupful sugar Y% cupful blanched powdered 1 lemon almonds ¥% teaspoonful salt | Make short crust of Crisco, flour, salt, and water. Roll out thin and line Criscoed pie plate with piece of paste. For filling. Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a rolypoly. Lay on a Criscoed tin and bake in moderate oven until brown. Sufficient for one large pie. Flake Pastry No. 1 2 cupfuls flour 34 teaspoonful salt 8 tablespoonfuls Crisco Just enough cold water to hold dough together Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. oI Pastries Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust. Sufficient for two covered pies. Flake Pastry No. 2 ¥Y% teaspoonful salt 1% cupful Crisco 2 cupfuls flour Cold water