Mix one cup sour milk with one-third cup sour cream, stir into it three-fourths teaspooon soda, mashed fine, one-half teaspoon salt, one-half cup fine white corn meal, one-half cup of flour, one well-beaten egg and one tablespoon melted butter. Mix and beat thoroughly and then add enough more flour to make a mixture like thick cream. Add one level teaspoon baking powder✪ Sour Milk Griddle Cakes. Drop from a tablespoon on a well greased griddle, and turn when full of bubbles. SOUR MILK CORN CAKES. Mix one cup bread flour, one-half cup fine yellow corn meal, one-half teaspoon salt, one-half teaspoon soda and one-quarter cup sugar. Beat one egg very light. Pour one cup sour milk into the dry mixture, add the beaten egg and twotablespoonfuls melted butter ✪ Sour Milk Corn Cakes or beef dripping, then stir all together and beat vigor- ously. Pour it into a shallow cake pan well greased, and bake about twenty minutes. The Complete Cook Book. 209 PIES, CAKES, PASTRY, ETC. DIRECTIONS FOR MAKING AND BAKING PIES, TAETS, ETC. The delicacy of pastry depends as much upon the baking as the making, therefore strict attention should be paid to the following directions: Puff paste requires a quick, even heat; a hot oven will curl the paste and scorch it. Tart paste or short paste requires a degree less of heat. For raised or light crust, the oven may be heated as for puff paste. When baking with coal, if the iire is not brisk enough do not put on more coal, but add a stick or two of hard wood ; or if nearly done, put in a stick of pine wood. PIE CRUST. Here is a pie crust that can be eaten and easily digested by the most delicate stomach : To one quart of sifted fiour add a teaspoonful each of salt, sugar and baking powder, adding a nice slice of good butter. Rub this into the flour for ten minutes or more. Wet with milk or water, milk preferred, just enough to absorb the flour, stirring with a spoon. Take two pie pans, grease with lard, and then with butter over the lard. Divide the dough into four parts. Take your pie board, put on it quite a bit of flour, so the dough won't stick on the board. Handle as little as possible. Line pie pan with crust. Cut away what crust remains on the edge. Don't mix it with the other crust — put it away for something else. Fill the pie pan with what- ever fruit desired. Handle the top crust the same. 2IO The Complete Cook Book. Melt some butter and sugar together; rub the top crust over with the melted butter and sugar. Bake in a quick oven, and the crust of the pie will be tender and delightful. FAMILY PIE CEUST— SHORT. Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a des- sertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind it together. Flour the paste, slab, or table, and rolling pin. Take a part of the paste and roll it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nut- meg, dissolved in a little hot water and put to the paste will make it more light and delicate. PIE CRUST. Two and one-half cups of sifted flour, two saltspoon- fuls of baking powder,✪ Pie Crust two saltspoonfuls of salt, one- half cup of sweet lard and one-quarter cup of butter. Mix the flour, baking powder and salt together and rub in the lard. Bind it together with about one-half cup of ice water. It must be mixed with a knife very stiff, and not worked at all. Take it up in a rough- looking mass; roll it out quickly; put the butter on the paste in little pieces and sprinkle with flour. Fold over and roll out. Cut into pieces for each pan. Handle as little as possible.' This will make two single crusts. It is claimed by a fine authority that a bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water and put to the paste makes it more delicate. TO MAKE PIE CRUST FLAKY.

AI-modernized reading of the original text

Mix one cup sour milk with one-third cup sour cream, stir into it three-fourths teaspoon soda, mashed fine, one-half teaspoon salt, one-half cup fine white corn meal, one-half cup of flour, one well-beaten egg and one tablespoon melted butter. Mix and beat thoroughly and then add enough more flour to make a mixture like thick cream. Add one level teaspoon baking powder. Drop from a tablespoon on a well greased griddle, and turn when full of bubbles. SOUR MILK CORN CAKES. Mix one cup bread flour, one-half cup fine yellow corn meal, one-half teaspoon salt, one-half teaspoon soda and one-quarter cup sugar. Beat one egg very light. Pour one cup sour milk into the dry mixture, add the beaten egg and two tablespoonfuls melted butter or beef dripping, then stir all together and beat vigorously. Pour it into a shallow cake pan well greased, and bake about twenty minutes. The Complete Cook Book. 209 PIES, CAKES, PASTRY, ETC. DIRECTIONS FOR MAKING AND BAKING PIES, TAETS, ETC. The delicacy of pastry depends as much upon the baking as the making, therefore strict attention should be paid to the following directions: Puff paste requires a quick, even heat; a hot oven will curl the paste and scorch it. Tart paste or short paste requires a degree less of heat. For raised or light crust, the oven may be heated as for puff paste. When baking with coal, if the iire is not brisk enough do not put on more coal, but add a stick or two of hard wood ; or if nearly done, put in a stick of pine wood. PIE CRUST. Here is a pie crust that can be eaten and easily digested by the most delicate stomach : To one quart of sifted fiour add a teaspoonful each of salt, sugar and baking powder, adding a nice slice of good butter. Rub this into the flour for ten minutes or more. Wet with milk or water, milk preferred, just enough to absorb the flour, stirring with a spoon. Take two pie pans, grease with lard, and then with butter over the lard. Divide the dough into four parts. Take your pie board, put on it quite a bit of flour, so the dough won't stick on the board. Handle as little as possible. Line pie pan with crust. Cut away what crust remains on the edge. Don't mix it with the other crust — put it away for something else. Fill the pie pan with whatever fruit desired. Handle the top crust the same. 2IO The Complete Cook Book. Melt some butter and sugar together; rub the top crust over with the melted butter and sugar. Bake in a quick oven, and the crust of the pie will be tender and delightful. FAMILY PIE CEUST— SHORT. Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a dessertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind it together. Flour the paste, slab, or table, and rolling pin. Take a part of the paste and roll it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water and put to the paste will make it more light and delicate. PIE CRUST. Two and one-half cups of sifted flour, two saltspoonfuls of baking powder, two saltspoonfuls of salt, onehalf cup of sweet lard and one-quarter cup of butter. Mix the flour, baking powder and salt together and rub in the lard. Bind it together with about one-half cup of ice water. It must be mixed with a knife very stiff, and not worked at all. Take it up in a roughlooking mass; roll it out quickly; put the butter on the paste in little pieces and sprinkle with flour. Fold over and roll out. Cut into pieces for each pan. Handle as little as possible.' This will make two single crusts. It is claimed by a fine authority that a bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water and put to the paste makes it more delicate. TO MAKE PIE CRUST FLAKY.

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