A calendar of dinners, with 615 recipes

Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes be- tween each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies. Dominion Paste 5 cupfuls flour 2 eggs 1% cupfuls Crisco 2 yolks of eggs 1% cupful ground almonds 11% teaspoonfuls salt Si eupful sugar Water Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets. Sufficient for four pies. Hot Water Paste 1 cupful flour 1% teaspoonful salt 4 tablespoonfuls Crisco 4 teaspoonful baking powder 3 tablespoonfuls boiling water Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle. Sufficient for one pie. 93 Pastries Butterscotch Pie 1 egg ' 3 tablespoonfuls water 1 cupful dark brown sugar \% teaspoonful salt 1 cupful milk 1 tablespoonful powdered sugar 3 tablespoonfuls flour 1 baked crust 2 tablespoonfuls Crisco 1 teaspoonful vanilla extract Put yolk of egg into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boil- ing point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugar into it. Spread on top of pie and brown lightly in oven. Sufficient for one pie. Rhubarb Custard Pie 1 cupful cut rhubarb Z eggs 1 cupful sugar ¥ teaspoonful ginger extract 1 tablespoonful flour 1 cupful milk 1 tablespoonful melted Crisco Crisco pastry Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added. Sufficient for one small pie. Sugar Paste for Tartlets 1 cupful sugar Y teaspoonful salt 4 cupfuls flour 3 eggs ¥% cupful Crisco, generous measure 1 lemon Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It js excellent for turnovers. Sufhcient for thirty tartlets. Currant Tartlets \% cupful currants 2 tablespoonfuls chopped 3 tablespoonfuls ground rice candied orange peel 2 whites of eggs ¥% teaspoonful lemon extract 4 tablespoonfuls Crisco Pinch of salt 34 cupful sponge cake crumbs Crisco pastry 4 tablespoonfuls sugar 1 tablespoonful cream Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops. Sufficient for nine tartlets. 94 Pastries Bartemian Tarts 1 cupful sugar 1 egg 1 lemon 1 cupful raisins 1% lb. chopped candied citron 1 tablespoonful melted peel Crisco Crisco flake pastry Y% teaspoonful salt