The century cook book

teaspoonfuls of soda and two of cream tartar, sift two or three times, and rub into it a lump of butter the size of an egg, add a pint of sour milk, and work smooth with as little kneading as possible; roll out to half an inch in thickness, place in a shallow square baking pan and bake in a brisk oven for twenty minutes. When done, split open, butter, and put fruit between the layers and on top. Another nice way is to make the crust as above, and divide in two equal parts; roll out one-half to fit the baking tin, and spread with butter, then roll out the other half and put on top of the first half, then spread a little butter on top of the last half. This will make the crust nice and flaky, and also cause it to come apart without splitting with a knife. Crust No. 2. Beat together one egg, one-half cupful of sugar, a lump of butter the size of an egg, two cupfuls of sweet milk, two teaspoonfuls of baking powder, and flour enough to make a batter as for cake; bake in layers in a quick oven for almost twenty minutes. Fruit for Short Cake. Strawberries, raspberries, blackberries, very ripe peaches and oranges make a nice filling for short cake. The fruit should be mashed or sliced, sweetened and put between the crust, and on top. Jam, marmalade, and almost any kind of preserved fruit can be used, if fresh fruit is not obtainable. Roll Puddings. Make a crust as for short cake, roll out thin, and spread with raspberries, peaches, chopped apples, or any fruit that is suitable; sweeten the fruit and 156 Pies roll over and over, pinch the ends and side opening together, and either boil or bake. Two hours will be required to boil it, while one and one-half hours will be sufficient for baking. Serve with sauce. PIES Pie Crust. Take one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stiff dough. Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the filling, and spread a little butter on the upper crust, before baking. Puff Paste. Take one pound of flour, and one pound of butter. Rub the flour and one-half the butter together, and add enough cold water to make a stiff dough, roll this out till one-half inch in thickness, then put on one-half of the remainder of the butter in a lump; fold the corners of the dough over the butter, and roll out carefully until about a quarter of an inch thick, put on the rest of the butter, fold the corners over this again, and roll out again in as long a strip as possible, fold backward and forward, and roll out as before. Do this four or five times, letting rest one-half hour between each rolling. Tart Paste. Take one-half cupful of water, one-half cupful of lard, the beaten white of one egg, three tablespoonfuls of powdered sugar, and one teaspoonful of cream tartar, and one-half teaspoonful of soda; add flour enough to make a moderately stiff dough. Fruit Pies. Rub the plates or tins on which they are to be baked with a very little butter; roll the crust out thin, line the plate, and put in the fruit, being careful not to put in too much, as that would cause the pie to run over. Sweeten to taste, and if the fruit is juicy, stir a little flour Pies 157