The home science cook book

part of the butter, add about one-half cup of ice water slowly, mix with a knife, and cut till it can be taken up clean from the bowl. Toss out on a well-floured board, pat into a flat cake, then roll out until half an inch thick. Roll one part of the butter thin and lay it on the middle of the paste. Fold the sides toward the middle, then the ends over, and double again. Pat and roll out again. Repeat this process with the remaining pieces of butter. When the butter is all rolled in, the paste should be rolled and folded till no streaks of butter • can be seen. Chill whenever the butter softens. After the last rolling, place it on the ice to harden, that it may then be cut and shaped more easily. Patties and Tarts. Roll puff paste one-eighth of an inch thick, and stamp out circular pieces with a cutter, two and onehalf inches in diameter. With a smaller cutter, stamp out the centers from half of these pieces, leaving rings half an inch wide. Rub a little white of egg on the top of the large rounds near the edge, put on the rings, and press them lightly to make them adhere. Put round pieces of stale bread, cut half an inch thick, in the center, to keep the paste from rising. Apple Pie. Line a tin or granite plate with a thin crust. Cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Fill the plate, putting the pieces of apple round the edge in regular order, and piling slightly in the middle. When the apples are not juicy, add a little water. Cover with crust without wetting the edges, and bake 178 Home Science Cook Book. about half an hour. When nearly done, boil onehalf cup of sugar and two tablespoons of water five minutes. Add the grated rind of one-quarter of a lemon, or one tablespoon of lemon juice. When the pie is done, remove to an earthen plate, pour the sirup through a cut in the top, or raise the upper crust and pour it over the fruit, or simply sprinkle with sugar and bits of butter. Replace the crust; the steam will dissolve the sugar, and the pie will be sweeter and of better flavor than if sweetened before baking. Peach pie, apricot pie, and plum pie may be prepared in the same way. Berry Pie. Lay the crust on a granite pie plate, floured but not greased, fill heaping with blueberries, dredge with flour, sprinkle on a few grains of salt and half a cup of sugar, and dot with a teaspoon of butter. Draw the extra crust up over the berries round the edge. Wet the top of it, and cover with the other crust, rolled to * fit the plate. Press it close on the edge. Prick or gash the top and bake about half an hour. Bake in deep dish with only top crust if preferred. Marlborough Pie. Mix together two cups of grated apples, one and one-half cups of sugar, three eggs well beaten, two tablespoons of melted butter, the grated rind and juice of one lemon, and one cup of thin cream. This is enough for two pies, which should be baked in an under crust, with strips of pastry across the top. Or it may be used as a pudding, reserving the whites of the eggs to make a meringue for the top. Desserts. 179 Mince Pie.