To the juice and grated rind of one orange add enough powdered sugar✪ Orange Filling to make a stiff paste. Spread between the layers of a cake, icing the top layer. LEMON FILLING 1 cup sugar V2 tablespoon butter Yolks of 2 eggs Juice and grated rind of 1 lemon✪ Lemon Filling Put all the ingredients in a double boiler and stir and cook until the mixture thickens. Spread between the layers of cake and ice the top with a white icing made from the whites of eggs not used in the filling. COCOANUT FILLING Make a boiled frosting; spread as usual; sprinkle cocoanut✪ Cocoanut Filling over the top; lay on another layer and do the same. MARSHMALLOW FILLING 1 cup sugar White of 1 egg 5 tablespoons boiling water 8 marshmallows 1/2 teaspoon vanilla✪ Marshmallow Filling Beat the white of the egg until stiff and heat the marshmallows until soft. Boil the sugar and water until it spins a thread; pour on the egg and marshmallows and beat until cool enough to spread. 310 Planned for a <-i a •C'T|«q FamUv of Four K^AJSkJi^O Family of Four 311 /^ A Xn?C Planned for a I^aJxJC/O Family of Four Planned for a P A 'STT? ^ Family ot Four V/rtJVXS/O 313 f Alf P'S Planned for a V^iUS-IiD Family of Four U4 PASTRY AND PIES PASTRY AND PIES THE American fondness for pie has become a byword, and rightly perhaps, considering the indigestibility of pastry, even at its best; yet every good cook prides herself upon the quality of her products in this particular field. Much, too, de- pends upon the way she does her work; for pastry may be light, flaky, and fairly digestible, or it may be heavy, soggy and incapa- ble of digestion even by the most healthy person. The baking is especially important, because even good crust poorly baked is unfit to eat. The oven must be hot, with the greatest heat at the bottom, so that the under crust may be thoroughly cooked, and cooked before the filling of the pie has a chance to soak in and make it soggy. Butter makes a more digestible crust than lard, and although the recipes call for lard because that is more generally available, some other preparation is to be preferred. There are several on the market. PUFF-PASTE 14 pound butter V2 teaspoon salt 1/2 pound flour V4 to 1/2 cup ice-water T✪ Puff-Pastehe secret of making good puff-paste is to have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place, as it is necessary to keep the paste cold during the whole time of preparation. The recipe makes two pies or four crusts. Cut off one third of the butter and put the remaining two thirds in a bowl of ice- water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift the flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the 21 -' 317 PASTRY AND PIES FJ^r^^LI

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To the juice and grated rind of one orange add enough powdered sugar to make a stiff paste. Spread between the layers of a cake, icing the top layer. LEMON FILLING 1 cup sugar V2 tablespoon butter Yolks of 2 eggs Juice and grated rind of 1 lemon Put all the ingredients in a double boiler and stir and cook until the mixture thickens. Spread between the layers of cake and ice the top with a white icing made from the whites of eggs not used in the filling. COCOANUT FILLING Make a boiled frosting; spread as usual; sprinkle cocoanut over the top; lay on another layer and do the same. MARSHMALLOW FILLING 1 cup sugar White of 1 egg 5 tablespoons boiling water 8 marshmallows 1/2 teaspoon vanilla Beat the white of the egg until stiff and heat the marshmallows until soft. Boil the sugar and water until it spins a thread; pour on the egg and marshmallows and beat until cool enough to spread. 310 Planned for a <-i a •C'T|«q FamUv of Four K^AJSkJi^O Family of Four 311 /^ A Xn?C Planned for a I^aJxJC/O Family of Four Planned for a P A 'STT? ^ Family ot Four V/rtJVXS/O 313 f Alf P'S Planned for a V^iUS-IiD Family of Four U4 PASTRY AND PIES PASTRY AND PIES THE American fondness for pie has become a byword, and rightly perhaps, considering the indigestibility of pastry, even at its best; yet every good cook prides herself upon the quality of her products in this particular field. Much, too, de- pends upon the way she does her work; for pastry may be light, flaky, and fairly digestible, or it may be heavy, soggy and incapa- ble of digestion even by the most healthy person. The baking is especially important, because even good crust poorly baked is unfit to eat. The oven must be hot, with the greatest heat at the bottom, so that the under crust may be thoroughly cooked, and cooked before the filling of the pie has a chance to soak in and make it soggy. Butter makes a more digestible crust than lard, and although the recipes call for lard because that is more generally available, some other preparation is to be preferred. There are several on the market. PUFF-PASTE 14 pound butter V2 teaspoon salt 1/2 pound flour V4 to 1/2 cup ice-water The secret of making good puff-paste is to have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place, as it is necessary to keep the paste cold during the whole time of preparation. The recipe makes two pies or four crusts. Cut off one third of the butter and put the remaining two thirds in a bowl of ice- water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift the flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the 21 -' 317 PASTRY AND PIES FJ^r^^LI

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