The new Annie Dennis cook book

Into one quart of sifted flour mix two teaspoonfuls of baking powder, one teaspoonful of salt; then sift again. Measure out one teacupf ul each of lard and butter. Rub into the flour until a smooth paste, the teacupful of lard; put in just enough ice water — say half a cupful — containing a beaten white of an egg, to mix a very stiff dough. Roll out into a very thin sheet, spread with one-fourth of the butter (very cold), sprinkle over with a little flour, roll up closely, double the ends to the center, flatten and re-roll ; then spread again with butter. Repeat this till all the butter is used. Put in an earthen dish, cover with a cloth, and set in a cold place — in the refrigerator in summer. Make an hour before ready to use. Lemon Custard Pie 1 cupful sugar 2 lemons (juice) 1^/^ cupfuls water 2 eggs (yolks) ^2 cupful corn starch Meringue of whites of eggs 1/4 lemon (grated rind) Mix in a saucepan, beating thoroughly. Pour into pie plate prepared as for custard pie. Bake in a moderate oven twenty-five minutes. Cover with meringue made with whites of eggs. Lemon Pie, Without Milk For one pie : Two eggs, one teacupful of rice stock, one-half cupful sugar, one lemon, two tablespoonfuls of flour, one tablespoonful sugar for meringue. Beat yolks and sugar, add flour, juice of lemon and pour into a pan with the boiling rice water. When nearly stiff, add the rind (grated) of one-half lemon. Beat the whites and one tablespoonful of sugar, and spread over custard that has been poured over the cooked pie crust. Brown quickly in a hot oven. Butterscotch Pie l^^ cupfuls boiling water 1^/^ tablespoonfuls butter 1% cupfuls brown sugar Vs teaspoonful salt 1% tablespoonfuls granulated V2 teaspoonful vanilla sugar 3 eggs 4 tablespoonfuls cornstarch Pastry Caramelize the granulated sugar and add the boiling water and the brown sugar. Let this boil thoroughly, then thicken it with the salt and cornstarch, mixed with barely enough cold water to moisten. Stir constantly until the mixture thickens, then add the butter and pour the mixture into the egg yolks, which have been slightly beaten. Pour into a cooked pastry shell, cover with a meringue, made from the whites of two eggs and a tablespoonful of sugar, and bake ten minutes in a slow oven. North Carolina Peach Custard Pie % cupful sugar Enough sliced peaches to cover % cupful milk bottom of pie pan 2 eggs (yolks) Use whites of eggs for ^/4 teaspoonful cinnamon meringue Line pie plate with custard pie pastry. Cover the bottom thickly with sliced peaches. Place sugar, milk and egg yolks and cinnamon in mixing bowl. Beat to thoroughly mix ; pour over the peaches and dust them well with sifted flour. Bake in a slow oven until firm. Raspberries and plums may be used in place of peaches. Custard Pie The most important point in the custard pie is the crust. The pastry should be light and delicate. The ingredients for pastry are: 2 cupfuls flour 2 teaspoonfuls baking pow- V2 teaspoonful salt der 2 tablespoonfuls sugar