Metropolitan cook book

Rub in with the tips of the fingers or chop in with a knife. Add enough cold water to make a stiff dough, using a knife for mixing. All the ingredients must be cold. Handle the dough as little as possible, and keep it as cold as possible, as heat melts the fat and makes it difficult to handle the dough. Use as little flour as possible during the rolling. Cut the pastry a little larger than the dish to allow for shrinkage. RECIPE FOR PASTRY 1 1/4 cups flour 1/4 to 1/3 cup shortening Cold water to make a stiff i teaspoon salt dough, about 4 1/2 tablespoons. Mix and sift the flour and salt. Rub in shortening with tips of fingers or cut it into the flour with 2 knives. Add the cold water, using a knife for mixing. Knead the dough lightly into a ball. Cut in two; roll into circular pieces to fit pie tin. APPLE PIE 5 sour apples 1 teaspoon butter I teaspoon nutmeg I teaspoon salt i teaspoon cinnamon Few gratings lemon rind I cup sugar 1 teaspoon lemon juice Line pie plate with paste. Pare, core and cut apples and fill the pie. Mix the dry ingredients and lemon juice, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, pressing the edges close together. Bake in a hot oven 40 to 45 minutes, or until fruit is cooked. LEMON PIE 1 cup sugar 1 teaspoon butter 2 egg yolks 3 tablespoons cornstarch Grated rind 1 lemon Juice 1 lemon ( 1 cup boiling water Mix cornstarch and sugar; add to boiling water, stirring constantly. Cook until clear; add the butter, beaten yolks, lemon juice and rind. Cool. Line plate with paste. Prick the paste and bake. Fill with lemon mixture ^nd cover with meringue, and bake until meringue is brown. MERINGUE Whites 2 eggs 2 tablespoons sugar or pow- 1 1 tablespoons lemon dered sugar, and I teajuice spoon vanilla Beat the whites until stiff; fold in sugar and add flavoring. COCOANUT CREAM PIE 1 1 cups scalded milk 3 tablespoons corn- 1 tablespoon butter I cup sugar starch | cup shredded cocoanut I teaspoon salt Yolks 3 eggs | teaspoon vanilla Add the sugar, cornstarch and salt to the egg yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Bake. Cover with meringue. MINCE PIE Line a pie tin with pastry. Fill with mince meat. Cover with pastry. MINCE MEAT U cups chopped beef 1 cup cider Grating of nutmeg (roast or steak) | cup syrup from sweet i teaspoon cloves 1 pint chopped apple pickle jar | teaspoon cinnamon 1 cup chopped suet 1 teaspoon salt f cup raisins (Sultana pre- 1| cups sugar 1 teaspoon mace f erred) Mix all together. Cook 1 hour. Put into sterilized jars. CRANBERRY AND RAISIN PIE, OR MOCK CHERRY PIE 2 cups cranberries 1 cup sugar 1 t«|Jespoon lemon or 1 cup water ^ cup cracker crumbs orange juice I cup seeded raisins 1 egg Boil first 3 ingredients until cranberries burst open, then add the sugar. Cool, add the cracker crumbs, egg and orange juice. Line a pie plate with pastry. Fill with fruit mixture. Arrange strips of pastry lattice fashion over top and bake in a quick oven 25 minutes. PUMPKIN PIE 1 i cups steamed pump- | teaspoon cinnamon i teaspoon salt