A light pie-crust may be made by rubbing together one pound of flour, two ounces of butter worked into a cream, one tea-spoonful of soda dissolved with water, and half a tea-spoonful of tartaric acid. Pour it over the ingredients, quickly adding a sufficiency of water to make it the proper stiffness for pie-crust. This is still better when a well-beaten egg is added to the flour, etc., before the water is put in. PIE-CRUST. Take one quart of flour, about half a pound of sweet lard, and a pinch of salt ; cut the lard through the flour with a knife; mix with the cold water, using as little water as pos- sib✪ Pie-Crustle. The stiffer it is the better the pastry will be. Roll (217) 218 The New Kentucky Home Cook Booh. it and put it into j>ans that have had a little flour dusted over them. This quantity will make two covered pies or four without covers. PIE-PASTE OF LARD AND BUTTER. Take a tea-cupful and a half of butter, one tea-cupful of lard, four tea-cupfuls of flour, half a tea-spoonful of salt, and sufficient ice-water to bind it together✪ Pie-Paste of Lard and Butter. Break the lard into little bits over the flour, over which the salt has been sprinkled, with the left-hand; pour in the ice-water slowly until all the flour is taken up, mixing all tightly together with the right-hand, but do not knead it ; roll it into a large sheet, and spread with one-third of the butter; and repeat this process until all of the butter is used. PUFF PASTE. Take four cupfuls of flour, one cupful and a fourth of butter, the yelks of two eggs, half a tea-spoonful of salt, one tea-spoonful of sugar, and a tumbler nearly full of ice- water✪ Puff Paste. Sprinkle the salt and sugar over the flour; beat the yelks of the eggs, and stir into them five tea-spoonfuls of ice- water ; pour this slowly into the center of the flour with the left- hand, stirring it round and round with the tips of the fingers of the right-hand until well mixed ; continue to work until smooth ; now roll it into a large sheet. Mash the butter in ice-water, as for cake, to extract the salt ; care must be taken not to allow the butter to become too soft, as this would ruin the paste. Divide it into three equal parts, spread one part evenly over half of the crust, turn the other half over it, then fold again from right to left; roll this out in the same way as at first, spreading on it the second portion of butter; fold and roll again; repeat this process the third ^time, using the third portion of butter. Roll in a different direction each time. After the butter is mixed through, it may be rolled out two or three times more. In order to The New Kentucky Home Cook Booh. 219 turn the paste, roll it over and over loosely on the rolling- pin, when it can be unrolled in the direction wanted. This is better than turning with the hands, as it should be handled as little as possible. The paste is very much improved, after rolling it the last time, by putting it into a covered dish and placing it on the ice to become thoroughly chilled. In this condition it is to be rolled out for immediate use. By plac- ing it on ice it may be made one day for the next.

AI-modernized reading of the original text

A light pie-crust may be made by rubbing together one pound of flour, two ounces of butter worked into a cream, one tea-spoonful of soda dissolved with water, and half a tea-spoonful of tartaric acid. Pour it over the ingredients, quickly adding a sufficiency of water to make it the proper stiffness for pie-crust. This is still better when a well-beaten egg is added to the flour, etc., before the water is put in. PIE-CRUST. Take one quart of flour, about half a pound of sweet lard, and a pinch of salt ; cut the lard through the flour with a knife; mix with the cold water, using as little water as possible. The stiffer it is the better the pastry will be. Roll (217) 218 The New Kentucky Home Cook Booh. it and put it into pans that have had a little flour dusted over them. This quantity will make two covered pies or four without covers. PIE-PASTE OF LARD AND BUTTER. Take a tea-cupful and a half of butter, one tea-cupful of lard, four tea-cupfuls of flour, half a tea-spoonful of salt, and sufficient ice-water to bind it together. Break the lard into little bits over the flour, over which the salt has been sprinkled, with the left-hand; pour in the ice-water slowly until all the flour is taken up, mixing all tightly together with the right-hand, but do not knead it ; roll it into a large sheet, and spread with one-third of the butter; and repeat this process until all of the butter is used. PUFF PASTE. Take four cupfuls of flour, one cupful and a fourth of butter, the yelks of two eggs, half a tea-spoonful of salt, one tea-spoonful of sugar, and a tumbler nearly full of ice- water. Sprinkle the salt and sugar over the flour; beat the yelks of the eggs, and stir into them five tea-spoonfuls of ice- water ; pour this slowly into the center of the flour with the lefthand, stirring it round and round with the tips of the fingers of the right-hand until well mixed ; continue to work until smooth ; now roll it into a large sheet. Mash the butter in ice-water, as for cake, to extract the salt ; care must be taken not to allow the butter to become too soft, as this would ruin the paste. Divide it into three equal parts, spread one part evenly over half of the crust, turn the other half over it, then fold again from right to left; roll this out in the same way as at first, spreading on it the second portion of butter; fold and roll again; repeat this process the third ^time, using the third portion of butter. Roll in a different direction each time. After the butter is mixed through, it may be rolled out two or three times more. In order to The New Kentucky Home Cook Booh. turn the paste, roll it over and over loosely on the rollingpin, when it can be unrolled in the direction wanted. This is better than turning with the hands, as it should be handled as little as possible. The paste is very much improved, after rolling it the last time, by putting it into a covered dish and placing it on the ice to become thoroughly chilled. In this condition it is to be rolled out for immediate use. By placing it on ice it may be made one day for the next.

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