Pie Crust

Ingredients

• 1 lb. Finest Flour
• 1/2 lb. Lard
• 1/2 lb. Butter
• 1 1/2 teaspoonfuls of Baking Powder
• Some Milk
• and Water

Method

1. 1

   Rub baking powder into flour; mix lard into flour, then mix with milk and water lightly to a dough.

2. 2

   Roll out thinly, spread with butter, dust with flour, and roll out again.

3. 3

   Repeat until all butter is used.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 52. The excerpt below is the record exactly as published.

pie crust, cut into round shapes by putting a small tumbler on it ; on each round put a good teaspoonful or more of the above ingredients well mixed together, and cover with another piece of crust, brush with egg, and bake in hot oven. M 2 163 P] PATTIES (LOBSTER— OYSTER)— «'PAARL LEMOEN." PATTIES (LOBSTER). (Mrs. Fleming's Recipe.) Chop up a lobster with red part and spawn ; add grated bread-crumbs, salt, pepper, a small lump of butter, chopped sweet herbs. Make the whole into a paste with the yolk of one egg ; shape into little flat pieces and fry in larrl c\r hiittf*r in lard or butter. PATTIES {OYSTEP). Take potted oyster ; mix in the liquid a good lump of butter, some salt, pepper, a tablespoonful of cream. Put into little tins lined with puff paste; cover with the same. Bake in a quick oven. "PAARL LEMOEN," OR CAPE SHELLFISH. Five or six large shellfish. Clean by putting the shell in strong lye (boiling water put on wood ashes ; half a teaspoonful of washing soda will do as well). The shell separates, and the inside easily comes out, and must then be rubbed on a stone, well washed, and beaten with a wooden mallet. Put in a stewing-pot with a little butter or fat, let it simmer for an hour; then stir in a tea-cup of fine bread-crumbs, two ounces of butter, some nutmeg and white pepper, and just before serving, a little salt. Be careful to stir occasionally. No water to be added, as it forms a rich gravy of its own, but requires lots of butter. Ought to be as tender as marrow. A delicious dish. N.B.— The Paarl Lemoen, or Klip Kous ("Stone- stocking ") , a species of shellfish found on many parts of the South African coast, adhering to the rocks. Tiie shells are lovely, with a mother-of-pearl lining. The fish is most delicious if properly cooked, i6a PEARS (STEWED)— PICKLE (CABBAGE). [P PEARS {STEWED). (Mrs. Etheridge's Recipe.) For every pound of pears take half a pound of sugar (soft white) to make a syrup, taking the same quantity of water as sugar. Boil till clear, pour boiling hot over the pears ; cover the stewing-pan close. Then boil briskly at first, then moderately, for four or five hours. Add the juice and peel of a lemon ; when nearly done, a glass of dark wine. Excellent, PEAS {GREEN), TO BOIL. Shell your peas as soon as you have gathered them (if possible). For a large vegetable dish of peas take a quart of water, into which put a pinch of salt, and a small piece of vegetable charcoal. Boil for fifteen minutes, if young and fresh, in an of en saucepan. When tender drain through a colander, and put into a dish with a piece of butter, and if the peas have been gathered some time before being shelled they will have lost their sweetness, in which case add a teaspoonful of sugar. Shake well together in the dish, and keep the dish on the top of the saucepan for five minutes to melt the butter and sugar belore serving. PICKLE {CABBAGE). (An old Dutch Recipe.) Take cabbage cut in small pieces ; green " mealies " (heads of Indian corn) in rings ; tiny carrots, green grapes, small onions, green apples cut in strips. Sprinkle well with salt in an earthen basin for a night. Dry two or three days. Then take onions, cut in rings (about half a pound to every three pounds of the other ingredients), fry in a pan, with olive oil, to a light brown. Take one cup of bruised ginger (dried ginger, not ground fine, but just crushed in a mortar), a few spoonfuls of turmeric, one cup of sugar ; mix with three bottles of vinegar. Let it boil| 165 P] PICKLE (PEACH)— PIE CRUST. then add cabbage and all the other ingredients ; let the whole boil for an hour. Put into stone jars, and cork. Wi/l keep for years. Unripe peaches, cut in quarters, sprinkled with salt, and dried, make a most delicious pickle with the same sauce. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce. PICKLE (PEACH). (Mrs. Jackson's Recipe.) Ingredients. 2 lb. Dried Peaches, soaked in vinegar i tablespoonful of Coriander Seeds. for a night. 2 oz. of Curry Powder. 6 Large Onions, fried a light brown 6 large pieces of Ginger. colour in Lucca oil. 1 tablespoonful of Mustard Seed*. \ lb. Brown Sugar. 6 Red Chillies (cut up). J lb. Salt. I tablespoonful of Pepper. Crush all the spices. Boil all the ingredients in three quarts of good vinegar till the peaches are nice and soft Cork when cold. PIE CRUST.— See Pastry. PIE CRUST. (Good Home Recipe.) Ingredients. I lb. Finest Flour. J lb. Lard, or Sheep-tafl Fat f lb. Butter. ij teaspoonfuls of Baking Powder. Some Milk and Water

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