The following fats may be used either alone or in combinations of two butter, butterine, lard, beef drippings. The fat should not be cut very fine if a flaky crust is desired. Baking powder is sometimes used. The dough should be mixed with a knife and not touched with the hand. In rolling very little flour should be used on the board. The dough is rolled § inch thick, and baked until brown. All pies made with fresh fruit are better without an under crust, and 46 cooked tin a deep, earthenware plate. Fill the plate very full. If sugar is used with fruit pies, part of it may be placed on the bottom of the pie plate. Meat and oyster pies should also be made without-an under crust. The crust should be cut in several places to allow the steam to escape. If an under crust is used, this crust should be baked on the outside of a tin plate, then filled. In this case the crust must be pricked all over with a fork so that it may keep its shape. If two crusts are used the lower one should be brushed over with white of egg and moistened around the edge with cold water. A half-inch strip of paste should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge. The paste may be made the day before it is used, then covered and placed near ice. It rolls more easily if chilled after it is mixed. PLAIN PASTRY. 13 c. pastry flour. 4 ¢.. fat. 7 tsp. salt. Cold water✪ Plain Pastry. Sift flour and salt. Cut in one-half the fat, and add cold water to make a stiff dough. Roll in a thin sheet, and spread remaining fat on one-half the dough. Fold, pat and roll out; repeat. This amount is sufficient for two shells. APPLE PIE. Wipe, quarter, core, pare and slice tart apples. Pack into a buttered granite or earthenware plate. Vary the amount of sugar according to the acidity of the apples, using 2 tbsp. or more for an apple. If the apples are not juicy, add from #4 tbsp. to 1 tbsp. water, according to the size of the apples. The apples may be flavored with lemon juice, cinnamon or nutmeg, and should be covered with bits of butter✪ Apple Pie. Bake in a moderate oven until the apples:are soft and the crust is brown. Apple Sauce may be used on a baked crust. LEMON PIE. 2c. flour. Yolks of 2 eggs. 1 ce. sugar. 1 tsp. butter. 1 c. boiling water. 4 tbsp. lemon juice. Grated rind of 1 lemon✪ Lemon Pie. Mix the sugar and flour together and add the boiling water. Cook about 15 minutes or until very thick, stirring frequently. Beat yolks of eggs until light. Add the mixture to the egg, add butter and cook until the egg thickens. Remove from heat, add lemon juice and rind; when mixture has cooled a little place in a baked crust. Cover with a meringue made of whites of eggs and 2 tbsp. icing sugar, and bake until delicate brown. CUSTARD PIE. 2 eggs. + Cc. Sugar. zc milk. Salt. Flavoring✪ Custard Pie. Mix ingredients as for Steamed or Baked Custard. Fill uncooked crust with mixture and bake in a slow oven. CHOCOLATE PIE. 3 tbsp. cornstarch or 4 c. flour. 1 oz. chocolate. 1 c. sugar. Yolks of 3 eggs. © 13 c. hot milk. Whites of 2 eggs✪ Chocolate Pie. Mix sugar, cornstarch, chocolate and hot milk and cook over hot water 45 minutes. Add yolks of eggs and cook a few minutes longer. Fill baked -— 47 crust with mixture, cover with meringue made of beaten whites and 2 tbsp. icing sugar and brown in the oven. RAISIN AND RHUBARB PIE. 1 ec. rhubarb. 1 c. sugar. 1 c. raisins. 1 lemon (juice and rind). 1 egg✪ Raisin and Rhubarb Pie. Chop finely peeled rhubarb and seeded raisins; add sugar, juice and grated rind of lemon, and well beaten egg. Bake in two crusts. PRUNE PIE. $ lb. prunes. 1 tbsp. lemon juice. ’ c. Sugar (scant). 14 tsp. butter. 1 tbsp. flour✪ Prune Pie.

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The following fats may be used either alone or in combinations of two butter, butterine, lard, beef drippings. The fat should not be cut very fine if a flaky crust is desired. Baking powder is sometimes used. The dough should be mixed with a knife and not touched with the hand. In rolling very little flour should be used on the board. The dough is rolled § inch thick, and baked until brown. All pies made with fresh fruit are better without an under crust, and 46 cooked tin a deep, earthenware plate. Fill the plate very full. If sugar is used with fruit pies, part of it may be placed on the bottom of the pie plate. Meat and oyster pies should also be made without-an under crust. The crust should be cut in several places to allow the steam to escape. If an under crust is used, this crust should be baked on the outside of a tin plate, then filled. In this case the crust must be pricked all over with a fork so that it may keep its shape. If two crusts are used the lower one should be brushed over with white of egg and moistened around the edge with cold water. A half-inch strip of paste should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge. The paste may be made the day before it is used, then covered and placed near ice. It rolls more easily if chilled after it is mixed. PLAIN PASTRY. 13 c. pastry flour. 4 ¢.. fat. 7 tsp. salt. Cold water. Sift flour and salt. Cut in one-half the fat, and add cold water to make a stiff dough. Roll in a thin sheet, and spread remaining fat on one-half the dough. Fold, pat and roll out; repeat. This amount is sufficient for two shells. APPLE PIE. Wipe, quarter, core, pare and slice tart apples. Pack into a buttered granite or earthenware plate. Vary the amount of sugar according to the acidity of the apples, using 2 tbsp. or more for an apple. If the apples are not juicy, add from #4 tbsp. to 1 tbsp. water, according to the size of the apples. The apples may be flavored with lemon juice, cinnamon or nutmeg, and should be covered with bits of butter. Bake in a moderate oven until the apples:are soft and the crust is brown. Apple Sauce may be used on a baked crust. LEMON PIE. 2c. flour. Yolks of 2 eggs. 1 ce. sugar. 1 tsp. butter. 1 c. boiling water. 4 tbsp. lemon juice. Grated rind of 1 lemon. Mix the sugar and flour together and add the boiling water. Cook about 15 minutes or until very thick, stirring frequently. Beat yolks of eggs until light. Add the mixture to the egg, add butter and cook until the egg thickens. Remove from heat, add lemon juice and rind; when mixture has cooled a little place in a baked crust. Cover with a meringue made of whites of eggs and 2 tbsp. icing sugar, and bake until delicate brown. CUSTARD PIE. 2 eggs. + Cc. Sugar. zc milk. Salt. Flavoring. Mix ingredients as for Steamed or Baked Custard. Fill uncooked crust with mixture and bake in a slow oven. CHOCOLATE PIE. 3 tbsp. cornstarch or 4 c. flour. 1 oz. chocolate. 1 c. sugar. Yolks of 3 eggs. © 13 c. hot milk. Whites of 2 eggs. Mix sugar, cornstarch, chocolate and hot milk and cook over hot water 45 minutes. Add yolks of eggs and cook a few minutes longer. Fill baked -— 47 crust with mixture, cover with meringue made of beaten whites and 2 tbsp. icing sugar and brown in the oven. RAISIN AND RHUBARB PIE. 1 ec. rhubarb. 1 c. sugar. 1 c. raisins. 1 lemon (juice and rind). 1 egg. Chop finely peeled rhubarb and seeded raisins; add sugar, juice and grated rind of lemon, and well beaten egg. Bake in two crusts. PRUNE PIE. $ lb. prunes. 1 tbsp. lemon juice. ’ c. Sugar (scant). 14 tsp. butter. 1 tbsp. flour.

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