Into the rolled sheet stick small pieces of butter at regular intervals. Dredge slightly with flour. Roll uj) the sheet, commencing on the edge nearest you. Roll out, again buttering and dredging, until the butter is exhausted. If time will then permit, lay the roll in a cold place or on the ice for twenty minutes. Place it again upon the floured kneading board, roll out into a sheet as before directed. Butter the pie plates ; lay the paste lightly in them, fitting it nicely. Trim off the paste neatly around the edges of the pie plates. Gather up the cuttings and roll them into a separate sheet. If the j)ies are to have a top crust, cover the tops with the paste, cutting neatly round the edges, and with a knife, spoon, or the fingers join securely the edges of the top and sides to prevent escape of juices. Then, with a sharp knife, make three or four incis- ions about an inch long to the center of the top crust. If the top crust is lightly brushed with sweet milk it will brown evenly. Bake in a moderate oven to a light brown. Be careful to have the heat as great at the bottom as at the top of oven. If this is not looked to the lower crust will be uncooked. Should a richer crust be desired the proj)ortions of lard and butter can be increased. MANUAL FOR ARMY COOKS. 169 PIE CRUST, No. 2. In preparing paste, the cook should i:>lace his hands under a tap for a few minutes, so that they may he quite cold before touching the ingredients. Chop up the suet very fine, if to be used, and roll it; place sufficient salt, flour, and baking powder in a dish; well mix the whole; add some water, mix lightly until it forms a smooth paste ; sprinkle some flour on the table, roll out the paste one-half inch thick, shake some flour over it ; take one-third of the drip2)ing or suet and distribute it over the paste, fold the paste over, sprinkle some more flour over the table, roll out the paste, fold and roll again, and repeat this once more; then add one third of the dripping or suet as before, fold and roll three times ; then add the remainder of the drip23ing or suet, fold and roll again three times ; it will then have been rolled and folded nine times ; it should then be left in a cool x>lace for ten minutes, rolled out, and the i)ie covered. PIE CRUST, No. 3. Chop up the suet very fine and roll it, place the flour, suet or dripping, baking powder, and salt in a dish ; well mix the whole together and work it into a smooth paste with cold water ; roll it out and it is ready for use. When preparing this paste, the dripping must not be rubbed into the flour, but chopped first. REMARKS ON PUDDINGS. Puddings are variously compounded, but are always either boiled or baked. When boiled a cloth or bag well floured inside should be used to envelop them. It must be dipped into boiling water and then wrung out before the flour is applied. 170 MANUAL FOR ARMY COOKS.

AI-modernized reading of the original text

Into the rolled sheet stick small pieces of butter at regular intervals. Dredge slightly with flour. Roll up the sheet, commencing on the edge nearest you. Roll out, again buttering and dredging, until the butter is exhausted. If time will then permit, lay the roll in a cold place or on the ice for twenty minutes. Place it again upon the floured kneading board, roll out into a sheet as before directed. Butter the pie plates ; lay the paste lightly in them, fitting it nicely. Trim off the paste neatly around the edges of the pie plates. Gather up the cuttings and roll them into a separate sheet. If the pies are to have a top crust, cover the tops with the paste, cutting neatly round the edges, and with a knife, spoon, or the fingers join securely the edges of the top and sides to prevent escape of juices. Then, with a sharp knife, make three or four incisions about an inch long to the center of the top crust. If the top crust is lightly brushed with sweet milk it will brown evenly. Bake in a moderate oven to a light brown. Be careful to have the heat as great at the bottom as at the top of oven. If this is not looked to the lower crust will be uncooked. Should a richer crust be desired the proportions of lard and butter can be increased. PIE CRUST, No. 2. In preparing paste, the cook should place his hands under a tap for a few minutes, so that they may he quite cold before touching the ingredients. Chop up the suet very fine, if to be used, and roll it; place sufficient salt, flour, and baking powder in a dish; well mix the whole; add some water, mix lightly until it forms a smooth paste ; sprinkle some flour on the table, roll out the paste one-half inch thick, shake some flour over it ; take one-third of the dripping or suet and distribute it over the paste, fold the paste over, sprinkle some more flour over the table, roll out the paste, fold and roll again, and repeat this once more; then add one third of the dripping or suet as before, fold and roll three times ; then add the remainder of the dripping or suet, fold and roll again three times ; it will then have been rolled and folded nine times ; it should then be left in a cool place for ten minutes, rolled out, and the pie covered. PIE CRUST, No. 3. Chop up the suet very fine and roll it, place the flour, suet or dripping, baking powder, and salt in a dish ; well mix the whole together and work it into a smooth paste with cold water ; roll it out and it is ready for use. When preparing this paste, the dripping must not be rubbed into the flour, but chopped first. REMARKS ON PUDDINGS. Puddings are variously compounded, but are always either boiled or baked. When boiled a cloth or bag well floured inside should be used to envelop them. It must be dipped into boiling water and then wrung out before the flour is applied.

Manual for army cooks