Pie Crust

Ingredients

• One quart of flour (sifted)
• one-fourth of a pound butter
• one-half teaspoonful salt
• enough cold water to make a stiff dough

Method

1. 1

   Mix flour, salt, and butter, then add cold water to form a stiff dough.

2. 2

   Roll out and incorporate butter in layers, chilling if time permits.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 25. The excerpt below is the record exactly as published.

Pie Crust. — Brown Betty. — Applb Pudding.— Apfle Dumplings. FOR the benefit of Corinthian yachtsmen, recipes are here given for some dishes which are rather too elaborate in preparation for camp purposes, but which can be cooked readily in the yacht's galley, if it be providedwith a regular yacht's stove, having an oven, etc. Boiled Haoarooi. Wipe the macaroni carefully, and break it into lengths, put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boil- ing ; drain at once and season with butter. If desired to impart the flavor of onion to maca- roni boil with it two onions for each pound of maca* roni. The liquor drained from the macaconi may be ' used for broth or soup. Boiled macaroni may be served with a white sauce, made as follows : for one pound of macaroni put Dishes for Yachtsmen. 8 1 * into a pot over the fire two ounces of butter and two ounces of flour, stir until it becomes smooth, then gradually stir in one quart of hot milk and water in equal parts, season with pepper and salt, put in the macaroni, and let it remain over the fire for one minute. Or, as soon as the butter and flour bubbles, gradu- ally pour in one quart of boiling water, stirring it until it becomes smooth ; season with pepper and salt ; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish he macaroni and pour the fried onions over it. Boiled macaroni may be served with tomato sauce made as follows : for one pound of macaroni put into a pot half a can of tomatoes, or twelve large fresh ones, one half a pint of stock, gravy, or broth of any kind, a little thyme or parsley, six whole cloves, a sliced onion, pepper and salt. Cover and boil gently for one hour, stirring frequently ; drain and press the mixture through a sieve (an old pan full of nail holes will do) ; then stir into it about two ounces of butter and one ounce of flour, previously mixed smooth over the fire ; stir until it is well incorporated ; pour it over the macaroni : sprinkle on top grated cheese, and put it into the oven for five or ten minutes. Baked Macaroni and Cheese. Boil and drain the macaroni and with it fill by layers a buttered earthen dish, seasoning each layer with butter, grated cheese, mustard, pepper, and salt ; add 82 Canoe and Camp Cookery. bread crumbs for the top layer. Cover and put it into the oven, and bake with a moderate heat for a half hour. Remove the cover, and when the top is browned serve in the baking-dish. Minced fat pork may be used instead of butter. Baked Turkey. * Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird ; it must be well done to be palat- able. Success lies in cooking it long enough, and frequent basting. Put the turkey into a pan of cold water ; rinse it in- side and out in three or four waters ; in the last water but one dissolve a teaspoonful of soda. Fill the body with this water ; shake it well ; pour it off and rinse with fresh water ; wipe it dry inside and out ; rub the inside with pepper and salt. Prepare a stuffing as fol- lows ; Mix into enough grated bread crumbs to fill the craw and body of the turkey a half teaspoonful of summer savory, thyme, or sage, four ounces of lard, four ounces of butter, with enough warm water to make the mixture moist. Mix all thoroughly and stuff the craw and body with it ; tie a string tightly about the neck ; sew up the incision ; tie down the wings and legs ; then lay it on its back in the baking-pan ; wet the skin and season it with pepper and salt and dredge it with flour. Dis- tribute on the upper side small pieces of butter ; put i Dishes for Yachtsmen. 83 into the pan about a pint of boiling stock or a quarter of a pound of butter ; have a brisk fire ; put the pan into the oven and bake. Baste frequently, at least every ten minutes ; bake to a rich brown. If it browns too rapidly lay a sheet of white paper over it until the lower part is done. When the turkey is browned on the breast turn it over in the pan while in the oven. Pepper, salt, and dredge the back with flour, and bake until browned, basting as above. When baked remove the strings from the neck and body y put it into a hot dish and serve with a flour gravy, made as described on page 62. The turkey may also be stuffed with sausage-meat, fresh oysters or roasted chestnuts. Fie Crust. All pie crust should be made in a cool place and handled as little as possible during the process. The heat from the hand makes the crust tough. The in- gredients are : One quart of flour (sifted) ; one-fourth of a pound butter ; one-half teaspoonful salt ; enough cold water to make a stiff dough

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