The farm cook & rule book

Shell and blanch the chestnuts by cutting a half-inch gash on the flat sides and putting into a frying pan, allowing 2 teaspoonfuls of butter. Shake over the stove until the butter is melted. Put in the oven and let stand 5 minutes. ERemove from the oven and take off the shellswith a small knife. The shelling and blanching are accomplished at the same time. Cook the chestnuts in salted boiling water until tender. Drain, mash, add the butter, salt, pepper, cream and cracker crumbs and mix thoroughly. PASTRY The important rules to heed in pastry making are: use ingredients which are as cold as it is possible to have them, avoid handling the pastry any more than is necessary and last, but not least, do not add any more water than is needed to hold the flaky particles of the fat and flour mixture together. In the cold weather or with the use of a refrigerator in the summer, the flour, salt and fat may be combined in large quantities, placed in covered glass or earthenware jars and kept on hand. Then when pies are desired, water may be added to a portion of this mixture and the pastry may be rolled out quickly. Having this pastry mixture prepared is a great convenience when unexpected guests or crews of men come. Plain Pastry 4% cupfuls flour 4 teaspoonfuls salt 1^ cupfuls shortening cold water to moisten Mix the flour, salt and shortening together. The fat may be cut in with a knife. Add just enough water to make the particles adhere together. Turn on a lightly floured board, roll thin, handling as little as possible. This makes 3 two-crust pies of ordinary size. Sweet Pastry 4 cupfuls flour 1% cupfuls butter 1 cupful brown sugar % teaspoonful salt Mix the flour and salt and cut in the fat with a knife. Roll very thin. Cut with a round cutter, using a doughnut cutter to make half the circles. Use jelly, orange or chocolate fllling or jam to fill these tarts, placing the circle with the hole in the center on a plain one to make a tart. PASTEY 147 Dorothy's Pastry 3 cupfuls flour V2 cupful butter 3 teaspoonfuls salt V2 cupful lard % cupful cold water Mix the dry ingredients, work the lard into them and add the water. Turn this mealy mixture on a lightly floured board and with a knife pat in shape. Roll 14 iiich thick. Place the cold butter, which has been washed and chilled, in the center and fold the pastry over it. Roll out, fold over and repeat this process 3 times. Then the pastry is ready to be baked. Raised Pastry 3 cupfuls pastry flour 1 teaspoonful baking powder 1 teaspoonful salt % cupful shortening cold water to moisten Mix the dry ingredients, cut in the fat and chill the mixture. Then add cold water, roll the crust and bake in a hot oven. Apple Pie Wash, pare and slice thinly tart, easily cooked apples. Cover a pie tin with pastry, arrange the slices of apples in the tin and sprinkle liberally with sugar, either brown or white. Dot with butter. A little cinnamon may be sprinkled over the top if one wishes. Cover with pastry and bake. Berry Pies Line a pie tin with pastry and fill with berries slightly dredged with flour. Sprinkle with sugar, cover with pastry and bake in a moderate oven. Pumpkin Pie 2 cupfuls stewed pumpkin 2 tablespoonfuls sugar 1 egg % teaspoonful ginger 1 cupful milk % teaspoonful cinnamon 1 tablespoonful flour % teaspoonful salt