Grange cook book and household guide

PASTRY, 3 cups flour 1 teaspoon sugar % cup lard 1% teaspoons vinegar 2/3 cwp cold water 1 teaspoon baking powder 1 teaspoon salt Sift flour, baking powder, and salt. Add sugar. Cut in lard. Add vinegar and cold water until dough is moist enough to hold together. Roll on See Sure Mrs. C. L. Neel, Patterson Grange. PASTRY % teaspoon salt 1 teaspoon baking powder 1% cups flour ; (Rumford) 1/3 cup shortening Blend shortening with flour, which has been sifted with salt and baking powder, with a fork or dough blender to a consistency of coarse meal. Add 4 or 5 tablespoons ice water (only barely enough to take up all the flour). Mix with a spoon and do not touch with the hands until ready to roll. Roll from center toward outer edges. Line pie tins or tart pans with the pastry and pierce with a fork to prevent puffing up. Bake to a light brown. Pour filling into the baked shells and set aside to prepare meringue. Mrs. B. L. Angel, Lewisville Grange. PIE CRUST 2% cups sifted all-purpose flour % cup shortening 1/2 tsp. salt 5 tbsp. ice water Sift flour and salt together, add % of shortening to flour. Cut in until mixture is real fine. Add remaining shortening and continue cutting untii particles are size of a bean. Add water, 1 tbsp. at a time, with a fork work lightly into a dough. Mrs. Geo. C. Crawford, Pleasant Garden Grange. PIE: CRUST 1 cup flour % tsp. baking powder 4 tbsp. shortening % tsp. salt Mix together with knife. Add sufficient ice cold milk to make soft dough (about % cup). Roll very thin. Fold over edges several times and roll again. Mrs. Geo. Stamey, Pigeon Valley Grange. MOCK MINCE PIE % cup sugar % cup bread crumbs % cup butter % cup vinegar %e cup boiling water 1 teaspoon cinnamon % cup raisins 1 teaspoon nutmeg 1 teaspoon cloves Bake with two crusts. Mrs. J. C. Barber, Barber Grange. MINCE PIE (ENGLISH) ve 1b. suet 2 oranges 1 lb. currants ; 1 lb. sugar 1 lb. apples 1 lemon Add a little mace, mix well and cook in the crust. Mrs. J. H. L. Miller, Pleasant Garden Grange. GRAPE MERINGUE PIE 2 cups grape juice % cup flour 1 tbsp. lemon juice 1 tbsp. butter 1 cup sugar 3 egg yolks _. Combine the sugar and flour, add butter, beaten egg yolks, and lemon Juice, then stir this into the boiling grape juice. Then cook in double boiler until thick. _ Pour into baked pie shell and cover with meringue made from the egg whites. Brown lightly in a modern oven 350 degrees F, Mrs. M. W. Clement, Mills River Grange. OLD FAVORITE PUMPKIN PIE 1% cups pumpkin We tsp. allspice 1 cup brown sugar % tsp. ginger e tsp. cloves 1% cups rich scalded milk 1 tsp. cinnamon 3 eggs % tsp. salt N . Partly bake 1 or 2 large or medium sized single pastry crusts in a hot oven, until they have barely started to brown, about 10 minutes at 500 degrees. Meanwhile mix the pumpkin, either freshly stewed or canned with the sugar and spices. Add the eggs slightly beaten and the hot scalded milk. Beat until smooth and turn into the partially baked shells. Continue the baking in a slow oven about 30 minutes or until the center of the filling is firm to the touch. Mrs. H. D. Robertson, Clemmons Grange PUMPKIN PIE % brown sugar : ¥% tsp. nutmeg 1 tbsp. flour % tsp. ginger % tsp. salt % ¢. milk % tsp. cinnamon 1 well beaten egg 1% cooked or canned pumpkin Mix sugar, flour, salt and spices. Add remaining ingredients and stir until smooth. Pour into deep pie pan lined with unbaked pastry. Bake in hot oven (450 degrees) 10 min. reduce to (325 degrees) and bake 30 min. or longer until firm. Makes 1 9 in. pie. Mrs. J. E. Foster, Ferguson Grange BUTTERMILK PIE