Crust for Meat Pie

Ingredients

• 1½ c. flour
• 3 T. fat
• 3 t. baking powder
• ½ c. milk
• ½ t. salt

Method

1. 1

   Sift flour, baking powder, and salt.

2. 2

   Rub in fat and add the milk.

3. 3

   Drop by tablespoons on meat which has been stewed and placed in a baking dish.

4. 4

   Bake about twenty minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 13. The excerpt below is the record exactly as published.

10 c. flour 1. Mix yeast with lukewarm water and set aside. 2. Measure salt, sugar, fat and pour over heated milk. 3. Add cold boiled water. 4. When mixture is lukewarm, add yeast and stir in 3 or 4 c. flour. Beat until mixture is smooth and elastic. Add flour gradually, stirring until the dough is just stiff enough to handle. 5. Toss on floured board and knead five minutes with as little flour as possible. In kneading draw the dough toward you with the tips of the fingers and push away from you with the palm of the hand. 6. Return to mixing bowl, moisten or butter top of dough to prevent formation of a crust. Cover and set in a warm place to rise until double its bulk. About 1% hours. 7. Toss on floured board. Cut into three loaves. Knead each loaf and shape to fit a buttered tin. Brush the top of loaves with melted fat. Set in a warm place to rise. 8. When dough has doubled in bulk, bake in a hot oven 15 minutes. Reduce heat and continue baking for thirty minutes longer. NOTE — Milk or water m any proportion may be used in bread making. The double boiler is a good receptacle for raising bread in the school room. The water in the lower part being an easy way to control the temperature. For graham or whole wheat bread use one-half white flour and one-half graham or whole wheat flour. OATMEAL BREAD 1 c. rolled oats 1/^ t. snlt 2 c. boiling water 1 yeast cake and 2 T. 4 T. brown sugar luke warm water 1 T. fat 5 c. white flour 1. Mix yeast with lukewarm water. 2. Pour boiling water ever oats, sugar, fat and salt. 3. When lukewarm, add yeast and stir in flour. 4. Let rise to double its bulk. 5. Shape into a loaf and let rise again. 6. Bake. ROLLS ^ c. milk 2 T. fat ^ c. water 3^ yeast cake in 34 C- 1 t. salt luke warm water 1 T. sugar about 5 c. flour 1. Mix the same as bread. This dough may be used for Parker House rolls, tea biscuits, or cinnamon rolls. Page 35 Nut Bread 2 c. flour Yz c. nuts ^ c. sugar 1 c. milk 4 t. baking powder 1 ^gg Yz t. salt Yx c. melted fat 1. Cut nuts rather fine and. add 2 T. of the flour. 2. Sift flour, sugar, baking powder and salt. 3. Add the nuts. 4. Stir in milk, beaten ^gg and then the melted fat. 5. Bake in a loaf ^ hour in a hot oven. One-half cup of raisins may be added or may be iised in place of the nuts. Crust for Meat Pie 1>^ c. flour 3 T. fat 3 t. baking powder

Cook this with the app: pantry check, scaling, and the assistant.