Pie Crust

Ingredients

• one quart of pastry flour
• one cup of lard
• salt

Method

1. 1

   Mix flour and lard with a knife, wet with cold water until rollable.

2. 2

   Fold and roll into shape.

Nutrition per serving

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 7. The excerpt below is the record exactly as published.

pie crust, and wet with milk to make a soft dough. 19 Baked Beans. For an ordinary sized family put a quart of beans to soak at night. In the morning set them on the stove till they come to a boil then pour off the water. Add more cold water and half a pound of salt pork with the rind scored, let it come to a boil, season with a tablespoon of molasses and one of sugar, as much salt as necessary (the pork will not salt it quite enough) put it into pan or crock and bake all day in a slow oven. If the water dries out before the beans are done add more. If the oven is hotter than need be the dish should be covered at first. The cranberry bean is more desirable than any other kind for this purpose. Dircctione for picftUng an^ pre* serving flDeats. Corned Beef. For a hundred pounds of beef take seven pounds of salt, four pounds of brown sugar and four ounces of salt petre; mix together. Place a layer of the mixture at the bottom of the barrel, then a layer of beef and so on. A heavy weight should be placed on top. Pickled Pig's Feet. Scrape and wash the pig's feet, cover with salt and water; let stand two days then put in more salt and let stand two days more; boil about two hours, slip out the bones and pour vinegar over them, with a few cloves and a stick of cinnamon. Sausage. Mrs. Chas. Jones, Little Mary Hawks. Chop fresh pork fine. For twenty pounds of meat use seven ounces of salt, three ounces of sage, one and a half ounces of pepper. Put in bags or skins. Fry or bake. To Pickle Ham. To a hundred weight put eight pounds salt, six pounds sugar, four ounces salt petre, two ounces of saleratus and water enough to cover. Souse. Mrs. M. S. Stebbins. Pigs feet, ears, skins, etc., should be scalded and cleaned. Boil four or five hours, until very soft, Skim out and pack in a jar, throwing in cloves, salt, pepper, as it is put in. Put a plate and a weight on top. Pour over hot vinegar. Cut in slices, dip in flour, and fry brown. 21 Head Cheese^ Boil head and cheeks until the meat drops from the bones. Chop fine, season high with salt, pepper, sage, (summer savory if you like). Put in a colander or cheese press, cover and put weights on top to drain it. When cold serve. lpiC6* J' At some seasons of the year, fresh pie timber runs short. Make a good deal of rich mince meat in the fall. With occa- sional scalding it may be kept nearly the year round. A bushel of dried apples helps fill the gap. Carrot, grated and cooked like squash, makes delicious pies. A pie of boiled raisins chopped, with a rolled cracker stirred in, require very little extra seasoning and is not expensive. If all things fail, pud- dings must be substituted, but they do not take the place. At Thanksgiving time, it saves labor to make seventy-five or a hundred pies, and keep them on hand. Freeze them and slip the covered ones from the plates. Pack them in an earthen crock, or a large chest, one upon another. Pie Crust. One quart of pastry flour, one cup of lard

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