Rough Puff Paste. — Six ounces of butter, eight ounces of flour, oue and one half table-spoonful of cold water, one half tea-spoouful of lemon-juice, yolk of oue egg✪ Rough Puff Paste. First sift the flour on to a mixing-board. Put with it the butter, and chop this up roughly with a knife, mixing at the same time with it the flour. Make a little well in the centre of the butter and flour, drop into it the yolk of egg, sprinkle over the lemon-juice and cold water, and knead all firmly together. Roll the paste out thinly, fold it together, and roll again, reversing the order of rolling, and repeat this process four times, observing to change the direction of rolling each time. The paste is then ready to be used, and is suitable for the covering of either fruit tarts or meat pies. NOTE. — In preparing all crusts that require butter in the making, it will be found advantageous to put the butter upon ice until thoroughly hardened before using it. PIES AND PASTRIES. PIES. Pie Crust. — Twelve ounces of flour, six ounces of butter, one tea-spoonful of baking-powder, one half tea-spoonful of salt, one gill of cold water. Place the flour and butter together in a bowl, and mix them lightly with the fingers. When thoroughly blended, add the baking-powder and the salt, pour in upon this the cold water, and stir all well together, and flouring a mixing- board, turn this mixture out upon it, and knead all to a light dough. When required, roll this dough out very thinly, and line the pie tin with it. NOTE. — When fresh sweet lard can be obtained, it may be sub- stituted for butter in making pie crust, or mixed in equal parts with it. 198 PIES AND PASTRIES. Lemon Pie.— Two lemons, five table-spoonfuls of sugar, three eggs, one tea-cupful of milk, two table-spoonfuls of corn starch✪ Lemon Pie. Grate the rind of the lemons into a bowl, chop the pulp of the lemon very finely, and mix it with the grated rind in the bowl. To this add the corn starch, and beat all smooth with the cold milk. Separate the yolks from the whites of the eggs, and placing the whites upon a plate, drop the yolks in with the mixture in the bowl, and beat all well together, adding two table -spoonfuls of the sugar. Line a pie tin with pie crust (see p. 197), pour the mixture from the bowl into it, and placing the tin into a moderate oven, bake the pie for twenty minutes. Whip to a stiff froth the whites of eggs, and to this add the remainder of the sugar ; and when the pie is done, take it from the oven, and place over the top the sugared froth of egg, when it should be returned to the oven for five minutes, that the froth of egg may "set" and brown slightly upon the surface. Serve hot or cold, as the taste may dictate, although a lemon pie should never be allowed to stand long enough for the crust to become soaked with its moisture. Apple Pie. — One and one -half pound of apples, three ounces of sugar, one table-spoonful of cold water, one half tea-spoonful of grated nutmeg✪ Apple Pie.

AI-modernized reading of the original text

Rough Puff Paste. — Six ounces of butter, eight ounces of flour, one and one half table-spoonful of cold water, one half tea-spoonful of lemon-juice, yolk of one egg. First sift the flour on to a mixing-board. Put with it the butter, and chop this up roughly with a knife, mixing at the same time with it the flour. Make a little well in the centre of the butter and flour, drop into it the yolk of egg, sprinkle over the lemon-juice and cold water, and knead all firmly together. Roll the paste out thinly, fold it together, and roll again, reversing the order of rolling, and repeat this process four times, observing to change the direction of rolling each time. The paste is then ready to be used, and is suitable for the covering of either fruit tarts or meat pies. NOTE. — In preparing all crusts that require butter in the making, it will be found advantageous to put the butter upon ice until thoroughly hardened before using it. PIES. Pie Crust. — Twelve ounces of flour, six ounces of butter, one tea-spoonful of baking-powder, one half tea-spoonful of salt, one gill of cold water. Place the flour and butter together in a bowl, and mix them lightly with the fingers. When thoroughly blended, add the baking-powder and the salt, pour in upon this the cold water, and stir all well together, and flouring a mixingboard, turn this mixture out upon it, and knead all to a light dough. When required, roll this dough out very thinly, and line the pie tin with it. NOTE. — When fresh sweet lard can be obtained, it may be substituted for butter in making pie crust, or mixed in equal parts with it. Lemon Pie.— Two lemons, five table-spoonfuls of sugar, three eggs, one tea-cupful of milk, two table-spoonfuls of corn starch. Grate the rind of the lemons into a bowl, chop the pulp of the lemon very finely, and mix it with the grated rind in the bowl. To this add the corn starch, and beat all smooth with the cold milk. Separate the yolks from the whites of the eggs, and placing the whites upon a plate, drop the yolks in with the mixture in the bowl, and beat all well together, adding two table -spoonfuls of the sugar. Line a pie tin with pie crust (see p. 197), pour the mixture from the bowl into it, and placing the tin into a moderate oven, bake the pie for twenty minutes. Whip to a stiff froth the whites of eggs, and to this add the remainder of the sugar ; and when the pie is done, take it from the oven, and place over the top the sugared froth of egg, when it should be returned to the oven for five minutes, that the froth of egg may "set" and brown slightly upon the surface. Serve hot or cold, as the taste may dictate, although a lemon pie should never be allowed to stand long enough for the crust to become soaked with its moisture. Apple Pie. — One and one -half pound of apples, three ounces of sugar, one table-spoonful of cold water, one half tea-spoonful of grated nutmeg.

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