Pastry

Ingredients

• Three coffee cups of flour
• % cups of lard
• 1 teaspoon of salt
• % cup of ice water

Method

1. 1

   Work as little as possible.

2. 2

   This quantity makes crust for 2 pies.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 122. The excerpt below is the record exactly as published.

pastry, fill with fruit and add a top of the pastry, stick three times on top with silver fork. Set in oven and bake a chestnut brown. Cranberry Shortcake. Two pints of flour, % teacup lard iand butter in equal propor- tion for the shortcake, 2 scant teaspoons of baking powder, % tea- spoon of salt, enough new milk to slightly mix to handle. Place on the board, divide dough into 2 parts, roll half about % of an inch thick and place on buttered tin with a knife, spread over this por- tion a little melted butter. Roll remainder of dough the same size and shape and place on top of other shortcake. Put in hot oven and bake a chestnut brown. Take 1 quart of cranberries and put in porcelain kettle with 1 pint of granulated sugar and a little cold water to moisten ; stew until done. When shortcake is done remove from tin and place on a pie plate, then separate the layers, put up- per one inverted on another plate and butter well the two surfaces. Fill the lower layer plentifully with cranberries and dredge well with granulated or powdered sugar. Then place upper layer on crust downwards, press together lightly with the fingers and fill top inside surface in same way. Set in a warm place and cover with a deep pan until ready to serve. Use rest of juice on cake as a sauce when serving. KENTUCKY RECEIPT BOOK. 205 Molasses Pie. One teacup of granulated sugar, 1 teacup molasses, 1 tablespoon butter, 2 tablespoons flour, 2 eggs, juice of ^ lemon, a dash of nut- meg. Mix ingredients and put in raw paste and cook. Add 3 table- spoons granulated sugar to unbeaten whites, beat with wire whisk until very stiff. Meringue pie and set in oven to brown. Damson or Plum Pie. Stew damsons whole in enough water to prevent scorching, cook until tender and sweeten while hot, then set aside to cool. Have pie pan lined with paste, pour in damsons, dredge with flour, cover with top of paste, pinch edges together, cut slit in center for steam to escape. Bake 20 minutes, dredge top with powdered sugar. Peach Pie. Peel, stone and slice the peaches. Line pie pan with crust, place in peaches, sprinkle generously with granulated sugar. Allow 3 peach kernels to each pie, chop flne ; if fruit is not juicy add a little water. Bake with an upper crust or strips of pastry across top. Chocolate Pie. Two blocks of chocolate, 4 eggs, 2 tablespoons butter, 2 cups brown sugar, 2 teacups cream, 2 tablespoons cornstarch or flour. Beat yolks light, add sugar, butter, chocolate, cream and corn- starch. Put in double boiler and cook until tolerably stiff. Have 2 crusts baked. When cold spread on the chocolate. Beat whites stiff with 4 tablespoons granulated sugar. Meringue pies and set in oven to brown. Pastry. One and one-half ciipfuls of flour, 1 tablespooonful lard, % tea- spoon salt, % cup of ice water. This quantity makes one pie. Jam Pie. One coffee cup of jam, 1 cup cream, 1 dessertspoon butter, 1 heaping teaspoon cornstarch. Mix well and put this filling in an uncooked crust with strips of pastry on top. Cook in moderate oven. Franootellis. Line a pie tin with puff paste and fill with this mixture. Three tablespoons cornstarch, mixed with 1 saltspoon of salt, 4 eggs, 1^ cups granulated sugar. Add 1 pint of boiling water and boil 5 min- utes. Take from fire, add the juice and grated rind of 2 lemons. When cool add the well-beaten yolks of 4 eggs, then the whites beaten to a froth, folding it lightly. Fill the pie pan, which is lined with the puff paste, and brown quickly in a hot oven. Serve cold. 206 KENTUCKY RBK3EIPT BOOK. Cream Pie. One pint of cream, 2 pints new milk, 2 coffee cups granulated sugar, % cup butter, % coffee cup cornstarch, 6 eggs, 1 dessertspoon vanilla. Put cream and milk in double boiler; when it comes to boiling point pour over eggs and sugar beaten to a cream, stir well and return to saucepan, then add cornstarch dissolved in some of the milk. Cook until consistency of mush, remove from fire, add butter and vanilla. Have 3 baked crusts, fill with the mixture. Put the 6 unbeaten whites in bowl and add 3 small teacups granulated sugar, beat until very stiff, beat in light teaspoon vanilla. Meringue pies, set in oven and cook a chestnut brown. One-third of recipe may be used for 1 pie. Whipped Cream Pie. Make a rich pastry and line pie pan; set in oven and bake. While warm cover with jelly about % of an inch thick. Have 1 large coffee cup of cream, sweeten and flavor to taste, whip very stiff and spread on jelly. Serve immediately. Chocolate Pie. Yolks of 4 eggs and white of 1 egg, % cup of butter, 2 teacups of granulated sugar, 4 large spoons of cream or milk, enough choco- late to color it dark, a dash of nutmeg. Have a rich pastry, fill with this mixture; cook till done. Meringue — Three whites well beaten with enough granulated sugar to make a stiff icing. Put on pies and set in oven to brown. Pumpkin Pie. Have 1 pint of pumpkin (after it has been cooked and strained), % pint granulated sugar, % piiit of cream, y^ pound butter, 4 eggs beaten separately, 1 heaping teaspoon of ginger; can use 1 tea- spoon of allspice if preferred to ginger. Before cooking the pies sift 1 tablespoon of granulated sugar over the top ; this makes a thin crust. Bake in moderate oven. Pumpkin Sweetmeat. Peel the pumpkin and cut in narrow strips or blocks ; then put with water to boil (can add a very small piece of alum). When nearly done cover with molasses and cook till clear. Serve as a vegetable. Jam Pie. Take 1 pint of jam, 2 eggs, 1 teacup of cream, lump of butter size of an egg, beat eggs separately. After yolks are light add the jam and cream ; stir well, then add whites. Fill 2 crusts and set in moderate oven to bake. Pastry. Take 1 pint of flour, 1 kitchen spoon of lard. Sift flour and mix KENTUCKY RECEIPT BOOK. 207 in the lard with a knife and fork ; add ice water to moisten it. Work only enough to get in the lard; roll in a sheet and put on a plate. Set in refrigerator till ready to bake. Cranberry Pie. One cup of cranberries, % cup of raisins chopped together ; add 1 cup granulated sugar, 1 teaspoon vanilla, 1 tablespoon of cold water ; mix well and put in pastry ; also have top crust. Set in oven to bake. Buttermilk Pie. One pint of granulated sugar, 1 pint of buttermilk, ^ teacup of butter, 3 eggs, 1 heaping teaspoon of soda, 2 tablespoons flour made into a paste with some of the milk. Use the whites with 4 tablespoons of granulated sugar and meringue the pies. Set in oven to brown. Pastry. Three coffee cups of flour, % cups of lard, 1 teaspoon of salt

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