Very good pie-crust may be made with two-thirds lard and
one-third butter, and some persons use only lard ; but the crust
is much better to be made partly with butter ; a very good sub-
stitute for butter is beef drippings properly prepared, or suet
from the kidney part of the beef rendered out, and melted to-
gether with the same quantity of lard ; then set away in a cool
plam and used as wanted.
7)
«i«f
i«8 COOKER T FROM EXPERIENCE.
Bfttter-paddings ahoold be entirely fiee from lumps. To uumrt
ihii, fint beftt the eggs very ligbt, ihen stir the flour into them.
When thoroughly mixed, add the milk grsduaUy, beating all the
time; seald your pudding eloths or bags, wring them very dry,
dust the inside with flour, pour in the pudding, and drop them
into boiling water, and keep the water boiling all the time until
the pudding ib done^ or it will not be light.
Plum-puddings when boiled and huLg in a dry, oool plaoe
will keep for months ; let them oool on a dish or drainer, and
hang them in the cloths they were boiled in. When wanted,
drop them into a pot or kettle of boiling water, and continue to
boil one hour. This will only answer for the reoipe marked with
a star. All kinds of dried fruit should be prepared for use the
day before it is wanted — ^raisins seeded, currants washed and
dried, and citron and candied orange or lemon peel cut in strips
* Plain Pie-Crust
Sift a quart of flour into a pan, cut into it half a pound of
!ard and a quarter of a pound of butter, add a saltspoonfrd of
salt, and cold water to foim a dough✪ Plain Pie-Crust ; stir it together with a
knife, using your hands as little as possible ; flour the pie-board
and roll it out; dust it with flour, and roll out again; repeat
this again until you have rolled it out four times ; set it aside
for half an hour, roll out again, and use as required. Use as
litde flour as possible in rolling out.
Omst for Apple Dumplings and Pot-pie.
For this crust use Hooker's prepared superfine flour, one oo£
feecup cf rich milk, with one egg beaten in it, and flour to roll
out stirred in]; the same for Pot-pie ; no shortening needed —
for boiled apple dumplings only — the baked require a richer
paste.
* Puff Paste.
Weigh and sift one pound of flour, and divide it evenly in two
parts*; cut a poiuK^ of the best butter into quarters ; cut a quar-
FASTRT, FUDDmOS, Sc. leO
ter of the butter into one part of the flour, reserving the other
part to roll in with the batter ; mix in with a knife a tumbler
of eold water, flour your pie-board with some of that you re-
served, turn the paste on it, dust with flour, and roll out half an
inch in thiekness; dust i^ain with flour, fold up your paste and
roll out again ; cut on this another quarter of the butter, dust
with flour, fold over, and roll out ; repeat this again^ and pro-
ceed thus until all the butter is rolled in, rolling out twice for
each quarter of a pound of butter, making eight times in all ;
When the crust is rolled out for the last time, sprinkle it again
with flour, and cut it in strips the width of your hand ; lay these
on one another, and cut the pile in squares, and use as required.
The flour you reserved should nearly all be used in the rolling
of the paste, leaving very little to roll out in the shapes you
wish it. This crust requires a hot oven, and will rise two inches
in height if prepared properly. Use no salt but what is in the
butter.
* Half-puflT Paste fbr Fruit Pies.
Page 79 · 1 recipe record on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Very good pie-crust may be made with two-thirds lard and one-third butter, and some persons use only lard ; but the crust is much better to be made partly with butter ; a very good substitute for butter is beef drippings properly prepared, or suet from the kidney part of the beef rendered out, and melted together with the same quantity of lard ; then set away in a cool
plan and used as wanted.
7)
«i«f
Butter-paddings should be entirely free from lumps. To insure this, first beat the eggs very light, then stir the flour into them. When thoroughly mixed, add the milk gradually, beating all the time; scald your pudding cloths or bags, wring them very dry, dust the inside with flour, pour in the pudding, and drop them into boiling water, and keep the water boiling all the time until the pudding is done, or it will not be light.
Plum-puddings when boiled and hung in a dry, cool place will keep for months ; let them cool on a dish or drainer, and hang them in the cloths they were boiled in. When wanted, drop them into a pot or kettle of boiling water, and continue to boil one hour. This will only answer for the recipe marked with a star. All kinds of dried fruit should be prepared for use the day before it is wanted — ^raisins seeded, currants washed and dried, and citron and candied orange or lemon peel cut in strips
* Plain Pie-Crust
Sift a quart of flour into a pan, cut into it half a pound of lard and a quarter of a pound of butter, add a saltspoonful of salt, and cold water to foim a dough ; stir it together with a knife, using your hands as little as possible ; flour the pie-board and roll it out; dust it with flour, and roll out again; repeat this again until you have rolled it out four times ; set it aside for half an hour, roll out again, and use as required. Use as litde flour as possible in rolling out.
Crust for Apple Dumplings and Pot-pie.
For this crust use Hooker's prepared superfine flour, one cup of rich milk, with one egg beaten in it, and flour to roll out stirred in]; the same for Pot-pie ; no shortening needed — for boiled apple dumplings only — the baked require a richer paste.
* Puff Paste.
Weigh and sift one pound of flour, and divide it evenly in two parts*; cut a pound of the best butter into quarters ; cut a quar-
FASTRT, FUDDmOS, Sc. leO
ter of the butter into one part of the flour, reserving the other part to roll in with the batter ; mix in with a knife a tumbler of eold water, flour your pie-board with some of that you reserved, turn the paste on it, dust with flour, and roll out half an inch in thickness; dust again with flour, fold up your paste and roll out again ; cut on this another quarter of the butter, dust with flour, fold over, and roll out ; repeat this again^ and proceed thus until all the butter is rolled in, rolling out twice for each quarter of a pound of butter, making eight times in all ; When the crust is rolled out for the last time, sprinkle it again with flour, and cut it in strips the width of your hand ; lay these on one another, and cut the pile in squares, and use as required. The flour you reserved should nearly all be used in the rolling of the paste, leaving very little to roll out in the shapes you wish it. This crust requires a hot oven, and will rise two inches in height if prepared properly. Use no salt but what is in the butter.
* Half-puflT Paste for Fruit Pies.
Records on this page
Plain Pie-Crust