Dora's cook book

Take one pint of flour and mix with it four tablespoons of baking powder, a pinch of salt anda cup of lard: Moisten with sweet milk sufficient to roll. Roll out once spread with butter, lap it over, and roll it again. It is then ready to put on the pie. GRAHAM FLOUR CRUST. Half a pound of graham flour, one cup sweet cream, a = little salt ; mix and roll and bake in the usual way, with — fruit between the crusts. meek LO | DORA’S COOK BOOK. — LIGHT CRUST FOR TARTS. Beat the white of an egg to a froth, then mix with it as much water as will make three-fourths of a pound of fine flour into a very stiff paste ; roll it very thin, then lay the third part of half a pound of butter upon it in little bits ; dredge it with some flour left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up. PIE CRUST GLAZE. To prevent the juice from soaking through into the crust and making it soggy, wet the crust with a beaten egg, just before you put in the pie mixture. If the top of the pie is wet with the egg it gives it a beautiful brown. PUFF PASTE WITH BEEF SUET. | When you cannot obtain good butter for making paste, the following is an excellent substitute; skin and chop one pound of beef suet very fine, put it into a mortar and pound it well, moistening with a little oil, till it becomes as it were one piece, about the consistency of butter. MOCK MINCE PIES. Two small crackers pounded fine, three tablespoons vinegar, three tablespoons sugar, three tablespoons mo lasses, a bit of butter, spice and raisins to taste. PIES, TARTS, AND PASTRY. 171 PORK APPLE PIE. ng Make your crust in the usual manner ; spread it over a large deep plate; cut some slices of fat pork very thin, also some slices of apple; place a layer of apples, and then of pork, with a very light allowance of allspice, pepper, and sugar between,—three layers of each,—with . crust over the top. Bake one hour. MINCE PIES. Two pounds of beef cooked and chopped fine, one and a-half pounds beef suet, two pounds currants, two pounds raisins, one-half pound citron, two and a-half pounds chopped apples, two pounds sugar, juice of three lemons, one tablespoonful each cloves,cinnamon, and nutmeg, cider: to thin; use brandy to taste when making up the pies. MINCE PIES WITHOUT MEAT. One pound currants, one pound apples chopped fine, one pound sugar, one pound suet, one quarter pound chopped raisins, the juice of four oranges, juice of two lemons, spices to taste, and two glasses brandy. Mix in a pan and keep closely tied up. Excellent. CHERRY PIE. The common red cherry makes the best pie. A large deep dish is best. To each pie add four teaspoonfuls of | sugar, and dredge a little flour on the fruit before you lay on the upper crust, 172 om 7 ‘Dora's COOK BOOK, CUSTARD PIE. Three eggs, one tablespoonful sugar, one and a-half pints of milk, a little salt, and some grated Ess This makes one large pie. APPLE CUSTARD PIE. One pint of stewed apples, a quarter of a pound of butter, one, cup rich cream, three eggs beaten very light? sugar and nutmeg to taste. Mix the ingredients together, and bake in a puff paste, in a moderate oven. ORANGE PIE. One scant cup white sugar, three egos, two tablespoons butter, juice and grated rind of one-half orange, juice and grated rind of one-half lemon, nutmeg to taste. Beat butter and sugar well together, then beat in the yolks of the eggs, and orange and lemon ; put into pastry without top crust and bake. When done spread over them the whites of the eggs, beaten stiff with powdered sugar, return to the oven for a few moments to brown. RAISIN PIE.