Domestic science, principles and application

Method. — Mix and sift dry ingredients; rub in half the shortening, as in Method 2 ; add the ice water, and roll out the dough on a floured board. Put remaining butter on top in small pieces. Fold pastry or roll up and divide in two parts if two crusts are needed. Roll out each crust separately. Makes 2 crusts. 3. Apple Pie 4 or 5 sour apples 3^ tsp. cinnamon or nutmeg }i c. sugar 1 tsp. butter 1 tsp. lemon juice 2 tbsp. water }/s tsp. salt Method. — Wash, pare, and slice the apples. Line the pie plate with pastry and fill with sliced apples. Mix the sugar, salt, and spices 'and sprinkle over the apples. Add the lemon juice, butter, and water. Use more or less water according to the kind of apples used. Place on the upper crust. Bake in a hot oven 40 or 45 minutes or until the apples are well cooked. {Basis for 2, }4 rule.) 4. Berry Pie 1^ c. berries (blackberries or blueberries) 3^ c. sugar }/s tsp. salt 1 tbsp. flour Method. — Line a deep pie tin with plain paste, fill with berries, which have been washed and picked over. Cover with sugar, add salt, and dredge with flour. Berries may be cooked before adding to the pie crust, if preferred. Place on upper crust, and bake 40 to 45 minutes in a hot oven. 5. Mock Cherry Pie 1^ c. cranberries 3^ c. seeded raisins 1 tsp. butter 1 c. sugar }/s c. water 1 tbsp. flour 1 tsp. almond extract Method. — Line the pie tin with plain paste, put in the cranberries, which have been thoroughly washed and cut in halves. Add the washed raisins and then the sugar, water, and almond extract. Dredge with flour, place bits of butter on top, and put on the upper crust. Bake 40 to 45 minutes in a hot oven, 6. Rhubarb Pie 1^ c. rhubarb 3^ c. brown sugar 3^ c. raisins 2 tbsp. flour 1 tsp. butter Method. — Wash and cut up the stalks of young rhubarb, but do not peel. Line a pie tin with plain paste, fill with the rhubarb. Wash the raisins and add to the pie, cover with brown sugar, dredge with flour, add bits of butter on top, and put on the upper crust. Bake 40 to 45 minutes in a hot oven. 7. Mince Meat 4 lbs. lean beef 3^ lb. citron cut fine 2 lbs. beef suet 2 c. molasses 6 c. chopped apples 2^ qts. cider 3 quinces 1 tbsp. cinnamon 3 lbs. sugar 2 tsp. nutmeg 3 lbs. currants 1 tsp. pepper 4 lbs. raisins (seeded) Salt to taste Juice 2 oranges Rind of 3^ orange Method, — Cook the meat and suet until tender, let cool in the kettle, and the suet will form on the top in a cake of fat, which may be removed. Cut or chop the meat quite fine, and add the apples, which should be twice the amount of the meat when chopped. Chop the quinces and add to the meat; then add the sugar, molasses, cider, raisins, currants, and citron. Add the suet cut fine, also the meat stock in which the meat was cooked, reduced to about 1^4 cups. Heat all gradually, stir slowly, being careful not to mash ingredients. Cook slowly about 2 hours; then add the spices. Sweet pickle vinegar gives a pleasant flavor to the mince meat, and may be utilized in this way. Keep in stone jars or seal in glass jars until ready to use. 8. Mince Pies