Use and preparation of food

Sift and mix together flour, salt, and baking powder. Chop fat in or rub it in with finger tips. Chill two hours. Then take out one-half cup and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into a long, narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make three layers. Turn halfway around, roll again into a strip, sprinkle with rest of mixture, and fold as before. Roll and fold twice more and bake. DEEP-DISH APPLE PIE. Line a deep pie plate with crust, building it well up around the edges. Bake crust separately, or before filling ; brush with slightly beaten white of egg, then fill with apples that have been stewed with sugar, and a little seasoning. Lemon juice and grated rind, or cinnamon or nutmeg make good additions. In normal times a little fat is added to the apples. Serve phiin or with cream or cover with meringue and place in hot oven until brown. BUTTEB SCOTCH PIE. (One pie.) 1 egg. Dark brown sugar, 1 cup. Milk, 1 cup. Flour, 3 tablespoons. Fat, 2 tablespoons. Water, 3 tablespoons. Powdered sugar. 1 tablespoon. Vanilla, i teaspoon. 1 baked crust. Salt, i teaspoon. Put yolk of egg into saucepan ; add brown sugar, flour, milk, water, fat, and salt. Stir over fire till mixture thickens and comes to boiling point, but do not boil. Add vanilla. Pour Into baked pie shell. Beat white of egg stiff, then beat into it the powdered sugar. Spread meringue on top of pie and brown slightly in moderate oven. Lesson 4. The Use of Fat in F«ying. AIM. To give an idea of the amount and cost of fat required for deepfat frying and for sauteing; to teach the technic of this method; to suggest methods of obtaining the texture and flavor of fried foods with a smaller expenditure of fat. 1. " Fried " foods are popular mainly because of their crisp brownness and of the high flavor developed by the intense heat of the fat. Technically speaking, only foods cooked in deep fat are fried. Foods cooked in shallow fat are sauteed. It is desirable to understand the distinction, although the same idea is frequently expressed in a more roundabout way by the expressions " fried in deep fat," " fried in shallow fat." 2. For the healthy adult a small amount of properly fried or sauteed food is perfectl}'^ wholesome. Food poorly fried, or too much fried food, even if properly fried, is distinctly hard on the stomach and predisposes to chronic indigestion. Little children should not be given any fried food, and school children should have it only sparingly. 3. On a small allowance of fat, people ought not to have much fried food, unless they economize in fat in other dishes. The general effect of frjdng may be obtained for a good many foods by brushing them with melted fat and browning them in a hot oven. 4. When fat has been reheated frequently it becomes dark and gradually loses its capacity to hold a high degree of heat before scorching. It may be improved by clarifying (see below), but finally becomes unfit for frying and should be used for soap. 6. Special points in deep-fat frying: A. Mixtures of meat fats can be used for frying. Fat from mutton rendered with milk or beef may be mixed with lard, " comjjound," or vegetable oil.